I can’t believe it’s November! Definitely a chicken pot pie weather!
Lately most of my recipes come to me at night. Not in a dream. I wish. They come to me in that irritating stretch of time between hitting the pillow and actually sleeping. I often can’t get to sleep. Too many thoughts, too many worries, too many recipes floating around in my head.
This chicken pot pie recipe got me so excited I should have given up on sleep right there and then. All I wanted to do was get up and fire up the oven! But I resisted and that was the right call because it’s not really a quick recipe. Sorry.
The main reason this recipe isn’t quick is because it takes some time to roast vegetables but good news is you can roast them up to two days in advance. That way you can speed up the process. I know what you are thinking. Did I really HAVE to roast them? Couldn’t I just boil or steam them? The answer is a big, fat YES. Yes, I did.
The reason I needed to roast pumpkin, cauliflower, carrots, onions and garlic with a bit of olive oil and sage is because otherwise the flavours in this chicken pot pie are very mild. And the last thing I wanted was for you to come back to me and say, “BLAND“. I really try to avoid that!
So I roasted loads and loads of vegetables and used some of them in these pies and saved the rest for future meals. Oh yeah, I also blended the roasted pumpkin and tucked it away for a pie. Yum!
The vegetables in this chicken pot pie are variable of course, and depend on your personal preference and what you have in your fridge. I used what was in mine. And one of the pumpkins that kids carved. I figured it was a day after Halloween. I was allowed plus I absolutely cannot stand food waste!
It was definitely the right call to roast that pumpkin as it added a lovely natural sweetness to the chicken pot pie filling!
So do you want to know what this chicken pot pie, or just a chicken pie if you are in England, taste like? It tastes like a Thanksgiving dinner all rolled into one. It wasn’t my intention, I simply used herbs and vegetables that made sense to me but that is exactly what I got!
This recipe would also be ideal for using your turkey and vegetable leftovers after Thanksgiving and Christmas because everything tastes better in a pie form. Can I get an amen?
- ½ small cauliflower
- 1 carrot
- ½ onion
- 5 garlic cloves, unpeeled
- 2 tbsp olive oil
- ½ tsp sage, dried
- ¼ small pumpkin or ½ of butternut squash
- salt and pepper
- 1 tbsp olive oil
- 2 shallots or 1 onion, chopped
- 4 sage leaves, chopped
- 1-2 rosemary leaves, chopped
- 2 cups cooked chicken
- 2 cups/500ml chicken stock
- 2 tsp cornstarch + 2 tbsp water
- ½ cup/125ml heavy/double cream
- ½ cup/2 cubes frozen spinach
- salt and pepper to taste
- premade pie crust for 2 small/8 inch pies
- 1 egg, beaten
- Preheat the oven to 400F/200C. Cut the cauliflower into florets, carrot into large pieces, pumpkin into 4 inch pieces, onion into quarters. Arrange on a baking sheet, season with salt and dried sage. Scatter unpeeled garlic cloves and drizzle with 2 tbsp of olive oil. Roast for 40 minutes. (You can do that step up to 2 days ahead)
- While the vegetables are roasting, prepare the filling. Cook the shallots in olive oil on low heat until soft for 5-7 minutes, add the herbs and cook for 1 minute longer, then add chicken and stock, turn the heat up and bring to a boil, then add cornstarch to thicken it, then add the cream and take it off the heat.
- When the vegetables are roasted and cooled, cut them into bite-sized pieces, peel the roasted garlic and mince it. Add the roasted vegetables to the chicken, mix and turn the heat on and bring the mixture to a boil, check for seasoning and add more salt if needed. Your liquid should have the consistency of a gravy. If it’s too runny, add more cornstarch to thicken it.
- Divide the chicken and roasted vegetable filling into two deep 8 inch pie plates and let it cool slightly. Then cover with a pie crust, press down with a fork into the rim of your pie plates to seal your pot pies. Brush with a beaten egg and cut little slits in the crust. Bake in a preheated oven at 375F/190C for 30 minutes or until golden and the filling is piping hot.