Roasted Chicken and Herbed Potato Crusted Pie
You will need a 10 inch pie plate, 9 x 13 x 3 inch baking or roasting pan
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- 3 1/2 c
- peeled and finely shredded russet potatoes
- 1/2 c
- olive oil, extra virgin
- 1 1/4 tsp
- sea salt
- 3 Tbsp
- finely chopped fresh marjoram
- 1 Tbsp
- finely chopped rosemary
- 2 tsp
- dried thyme
- 1 large
- egg, slightly beaten
- fresh ground pepper
- herbed roasted (cooked) chicken from your market
- 1/2 small
- bag of fresh carrots(cleaned/small or miniature)
- 1 medium
- white onion- chopped in large pieces
- 3 stalk(s)
- celery, chopped with leaves
- 1 1/2-2 c
- low sodium chicken broth
- 1 jar(s)
- 12 oz. high quality chicken or turkey gravy
- 3 Tbsp
- chopped fresh parsley
- 1/2 tsp
- garlic salt (or to taste)
HERBED POTATO PIE CRUST
If it seems any excess moisture has collected, use a paper towel to press down gently on the top surface.
Remove from oven and fill with Chicken pie filling.
In a large deep saute pan or a large saucepan, put in chicken broth, vegetables, parsley, garlic salt. Bring to a quick boil, turn down and simmer until carrots are almost tender. About 10 minutes.
While simmering, cut good sized pieces/chunks(2-3 inches) of the chicken from the roaster. I sometimes keep some of that great herbed skin on some of the pieces.
Take saucepan off heat and let cool slighlty.
In a large bowl, mix together chicken and jarred gravey then pour the broth/vegetable mixture in, making sure you do not make it too watery. Don't add all of the broth, if it seems too soupy. Stir mixture until evenly incorporated.
Turn over up to 400.
Pour into pie crust and top with refrigerated potatoes. Bake for 20 minutes. If potatoes aren't browned, broil for a minute or two.
Garnish with fresh parsley, Cranberry or a chutney on the side. Serve with a Salad of fresh greens.
Use the Crust for Quiche, Mexican taco pie, shredded beef/vegetables, seafood, etc.