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Harvest Chicken Pot pie

Carmen Mbwana
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.
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Course Main Course

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