In attempts to drum up some cool breezes, I decided to make a rich and bubbling Chicken Pot Pie. To up the fall-ness of it a bit more, I threw in some diced up sweet potatoes, but you could easily add cubed up butternut squash instead.
I took some help from a store bought pie crust, because frankly, it was a weeknight and I didn’t feel like cleaning my food processor after making pie dough. That’s just me. If you feel like whipping up your own dough, go right ahead! It’ll be delicious, I’m positive of that.
- Preheat oven to 400 degrees.
- In a large pot, melt the butter over medium high heat. Add onion, carrot and sweet potato. Cook until soft, about 8 minutes. Add garlic and cook until fragrant.
- Add flour, and stir until vegetables are coated.
- Slowly add broth to the pot, whisking to create a smooth sauce. Add thyme and chicken bullion. Bring to a boil, and reduce heat to a simmer, stirring frequently. Simmer for about 5 minutes or until sauce is nice and thick. Stir in chicken and peas. Pour mixture into a 2 quart casserole dish.
- On a slightly floured work surface, roll pie crust slightly to fit the shape of your casserole dish. Place crust over casserole dish, folding overhang inward and crimping the edges. Cut several vents in the top of the crust.
- Place casserole dish on a rimmed baking sheet and bake for 35-40 minutes or until crust is golden and filling is bubbling. Allow to cool for 10-15 minutes before serving.
Use any chicken that you like. Most recently, I used 4 chicken thighs that I roasted at 375 for about 30 minutes. I have also made this recipe using chicken from my basic roasted chicken breast recipe. You could also use leftover chicken from a market rotisserie chicken.
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