Weekday Lemon & Herb Chicken Pie

Preheat the oven to 375 °F.

Cut the potatoes into chunks roughly 1-inch square.

In a shallow baking dish, place the chicken thighs and potato pieces in a single layer.

Drizzle with about 1 tablespoon of the oil, and sprinkle with salt, pepper and garlic powder.

Place in the oven to bake for about 20 to 30 minutes – until both the chicken and potatoes are just done, and not too soft.

When the meat and potatoes are done, remove from the oven and allow them to cool.

While the meat is cooking, boil the broccoli florets in lightly salted water for about 5 minutes. When they’re done, set aside.

In a skillet, heat the remaining oil over a medium-high setting, and saute the shallots and garlic for about 2 or 3 minutes, until fragrant.

Add the rosemary, and the lemon zest, and continue to cook for another 3 minutes or so.

Clear the center of the skillet, and melt the butter.

Stir in the flour to create a roux. Let it bubble for a minute or so.

Stir in the chicken stock to incorporate the shallots and seasonings along with the roux. It should thicken as it heats.

When they’re done, add the broccoli, potatoes, and deboned chicken. Stir gently, and season with salt and pepper to taste.

Pour into the bottom pie shell, distributing the various ingredients as evenly as you can.

Top with the second crust. Wet a spoon and use it to press along the edges to seal it all the way around.

Turn the oven up to 400 °F, and bake for about 30 minutes, until bubbling inside.

Remove from the oven, and let it cool for about 10 minutes before cutting to serve.