Taking Chicken Pot Pie to the next level. Harvest Chicken Pot Pie. This uses vegetables in season during Autumn that are so nourishing and comforting, sweet potatoes, butternut squash, garlic. Yum! This recipe will yield enough filling for one large chicken pot pie or 2 small ones. Trust me, you will want enough for leftovers!
Pot pies are a great no food waste meal, use frozen, fresh, or already roasted leftover veggies.
As a time saver, I like to use store bought puff pastry, the only one I like is the Trader Joe’s brand. It’s a seasonal item and can only be found during November/December months and sells out quickly. While it’s not made using organic ingredients, it’s made with simple ingredients (wheat flour, butter, water, salt, vinegar).
Harvest Chicken Pot pie
Ingredients
- 1 lb Chicken thighs cooked and shredded Leftover rotisserie chicken works really well
- 2 cups Broth (vegetable, chicken, etc) may need an additional cup or two depending on the amount of veggies added
- 4 cloves Garlic Minced
- 1 onion diced
- 3-4 Ribs Celery chopped
- 3-4 Carrots chopped
- 2 cups Butternut squash cut in small cubes
- 1 Large sweet potato peeled cubed
- Optional- leafy greens, kale, spinach, bok choy, or frozen veggies
- 1 Puff Pastry crust homemade or store bought Pie crust will work too
Seasonings
- 2 TBSP Herbs de Provence
- 1 tsp oregano
- 1 tsp Turmeric powder or fresh turmeric
- 1/4 tsp ground nutmeg
- Salt & Pepper to taste
- 1/4 cup Organic Flour Sub with 2 TNSP arrowroot flour for a gluten free option. Or with your favorite gluten free flour
- 2 TBSP Butter
Instructions
- Cook chicken thighs (season with salt* pepper and seasoning) in a skillet with olive oil or in the instant pot- 1 cup liquid + trivet, manual high for 8-10 mins,. Rough chop into chunks
- In a large deep skillet with EVOO sauté chopped onion & minced garlic Add about 1/4 cup of chicken stock. Whisk in all the seasonings. Add butter, flour and broth- the sauce will thicken (this step is optional but highly recommended). Add remainder of the veggies, the cooked chicken and the rest of the broth. Stir. If there is not enough liquid, add ½ cup additional liquid at a time.
- Transfer to baking dish or pie pan Top with puff pastry or pie crust. Make one or two slit in the middle using a knife or scissors to allow steam to escape. Bake for about 30-45mins at 375° or until the top is golden brown. Let cool for 15mins before serving.
Notes
