Chicken Pot Pie with Roasted Vegetables and Sage

• 3 tablespoons extra-virgin olive oil
• 12 ounces petite baby carrots
• 2 cups of broccoli florets, washed and chopped in bite-sized pieces
• 2 stalks of celery, diced (optional)
• 1 ¼ pounds boneless, skinless chicken tenders (or 1 ½ cups cooked rotisserie chicken shredded)
• 3 tablespoons butter
• 2 shallots, chopped fine
• 2 tablespoons fresh sage leaves, chopped, plus whole leaves for serving
• 1 ½ teaspoons dried thyme leaves
• 1/3 cup all-purpose flour
• 3 cups low-sodium chicken stock (I prefer high protein type)
• 1 cup whole milk
• ¼ cup fresh parsley, chopped

• 1 frozen or refrigerated prepared roll-out style pie crust, thawed

   

Directions

• Move oven rack to middle position and preheat oven to 425 degrees. 
• Cover a large rimmed baking sheet with a piece of aluminum foil and toss carrots, broccoli, and celery with 3 tablespoons of olive oil and sprinkle with salt and pepper.  Spread in an even layer on baking sheet.
• Roast vegetables in the oven until they are lightly browned and beginning to get tender, about 20 to 25 minutes.  When finished, remove from oven, reduce oven temperature to 375 degrees, and set vegetables aside while preparing filling. 
• (If using shredded rotisserie chicken, skip to step 5.)  While vegetables roast, heat a large 12-inch oven-safe skillet over medium high heat.  After pan is hot, add chicken tenders to dry pan and cook without moving for 3-4 minutes.  When they are well browned, they will release easily from the pan and then flipped to cook for an additional 3-4 minutes.  Remove chicken from the pan and set aside to cool slightly before chopping into bite sized pieces.
• Reduce heat to medium and add butter to skillet.  After butter has melted add shallots, chopped sage, and thyme.  Cook, stirring often, until shallot is fragrant and butter is lightly browned with a nutty aroma, about 3-5 minutes. 
• Add flour to pan, and cook for about 1 minute, stirring constantly.  Gradually whisk in broth and milk.  Bring to a simmer then reduce heat to medium-low.  Season with salt and pepper to taste.  Simmer until slightly thickened, about 10 minutes. 
• Remove skillet from the heat and add chopped chicken, roasted vegetables, and chopped parsley.  Stir to combine.
• Roll out prepared pie crust until it is large enough to cover filling in pan, and lay over the top of the filling in the skillet.  Cut a few slits in the top of the crust.  Brush with a little bit of melted butter or whole milk, if desired. 
• Bake until pastry is golden brown, 40-45 minutes.  Let cool for 10 minutes, sprinkle with remaining fresh sage leaves, and serve. 

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