Sage Chicken Pot Pie with Roasted Harvest Vegetables
Chicken pot pie with roasted pumpkin, cauliflower, carrots and a touch of roasted garlic swimming in a rich creamy gravy
Servings: 6
Equipment
- This is an affiliate link.Baking sheet
- This is an affiliate link.Pie dish
- This is an affiliate link.Pastry brush
Ingredients
- 1/2 small cauliflower
- 1 carrot
- 1/2 onion
- 5 garlic cloves unpeeled
- 2 tbsp This is an affiliate link.olive oil
- 1/2 tsp sage dried
- 1/4 small pumpkin or 1/2 of butternut squash
- salt and pepper
For the chicken pot pie filling
- 1 tbsp This is an affiliate link.olive oil
- 2 shallots or 1 onion chopped
- 4 sage leaves chopped
- 1-2 rosemary leaves chopped
- 250g / 2 cups cooked chicken or turkey
- 2 cups / 500ml This is an affiliate link.chicken stock
- 2 cubes / 1/2 cup frozen spinach
- 2 tsp cornstarch + 2 tbsp water
- 125ml / 1/2 cup heavy/double cream
- salt and pepper to taste
- premade pie crust for 2 small/8 inch pies
- 1 egg beaten
Instructions
- 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 this 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 the chicken, chicken stock and spinach, turn the heat up and bring to a simmer, then add cornstarch to thicken it. Finally stir in 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.
Nutrition
Calories: 238kcal | Carbohydrates: 11g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 478mg | Potassium: 550mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6923IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 1mg