Roasted Chicken Pot Pie with Rose Petals

This Chicken Pot Pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly simple crust.

Ingredients

  • Garlic cloves, minced  ·  6 
  • Pepper  ·   
  • Salt  ·   
  • Butter  ·  3 tablespoons 
  • Flour  ·  3 tablespoons 
  • Olive oil  ·  2 tablespoons 
  • Puff pastry  ·  1 package 
  • heavy cream  ·  2 cups 
  • milk  ·  2 cups 
  • Herbie’s Rose Pedals  ·  1/2 package 
  • Yellow onion, diced  ·  1 
  • White button mushrooms, thinly sliced  ·  8 ounces 
  • head Broccoli, cut into small florets  ·  1 
  • Boneless skinless chicken thighs  ·  4 
  • 4in. ramekins or a 9”X12” baking dish  ·  6 
  • Herbie’s Roast Vegetable Mix  ·  2 tablespoons 
  • Herbie’s Ground Nutmeg  ·  1 teaspoon 

Instructions

Rose petals are indeed edible and add color and flavor to this delicious pot pie.

Pre heat oven to 400 degrees.

Let the puff pastry sit out at room temperature so it has time to soften.

Arrange the chicken thighs on a sheet tray and season with salt and pepper. Roast in the oven for about 15min. or until the internal temperature reached 165 degrees.

On another sheet tray toss the broccoli florets in 1 tablespoon of olive oil; season with salt and Herbie’s Roast Vegetable Mix and spread them out evenly on the sheet tray.

Roast them also at 400 degrees for about 10 min. or until they are tender and begin to brown.

Meanwhile, heat 1 tablespoon of olive oil in a sauté pan over high heat.

When the oil begins to shimmer add the mushrooms and cook for about 2 minutes until they have a deep brown color.

Add the garlic and onion and cook for another 2 minutes.

Season with salt and pepper and set aside. Remove the broccoli from the oven and let them cool.

Once the chicken is done cut the cooked thighs in to ½” cubes and reserve.

In a heavy bottom pot bring the milk and cream to a boil.

While that is heating up melt 3 tablespoons of butter in a small sauté pan.

Once the butter is melted add the 3 tablespoons of flour and stir until both ingredients are fully incorporated with each other (this is called a roux).

Once the milk/cream mixture is boiling season liberally with salt and pepper.

Then add Herbie’s Nutmeg and Herbie’s Rose Pedals.

Once it is seasoned properly add the roux while whisking vigorously until the cream begins to thicken. Remove from the heat and reserve.

Assemble the chicken, broccoli, and mushroom mixture either in ramekins or baking dish. Then evenly distribute the cream sauce by pouring it over the chicken and vegetables.

Cover the top with puff pastry by either using a ring mold or cutting it the shape of the dish.

Then bake at 400 degrees until the puff pastry is golden brown and the filling is bubbling.

Chef Tommy’s Tips:

  • This recipe is designed to highlight the singular flavor of the roasted chicken so there is a higher ratio of protein to vegetable. This can be easily be altered by adding more vegetables such as: roasted carrots, celery, cauliflower or blanched peas.

Ravish Mélange

Ravish Mélange

Ravish Mélange is a right bank Bordeaux-Style blend inspired by the Pomerol wines of Château Pétrus.

Nutmeg (ground)

Nutmeg (ground)

An ultra-premium grade, dark-brown, aromatic, high oil content, unadulterated nutmeg.

Rose Petals

Rose Petals

Use these fragrant, rose petals in Moroccan and Middle Eastern dishes