dinner · Best in fall
Chicken & Vegetable Pot Pie
A golden, flaky pastry lid over a thick, savory filling of chicken, root vegetables, and fresh herbs. The kind of dinner that makes a cold weeknight feel intentional. Use what's in the root cellar — nothing goes to waste.
Ingredients
🌱 From Your Homestead
- mixed root vegetables (carrots, turnips, parsnips — 3 cups)
- fresh thyme and rosemary
- garlic
🛒 From the Store
- chicken thighs (1 lb, cooked and shredded)
- peas (1 cup, fresh or frozen)
- all-purpose flour
- chicken broth (2 cups)
- whole milk or cream (1/2 cup)
- onion
- butter
- store-bought or homemade pie crust
- salt
- pepper
How to Make It
- Gather your ingredients: mixed root vegetables (carrots, turnips, parsnips — 3 cups), fresh thyme and rosemary, garlic, chicken thighs (1 lb, cooked and shredded), peas (1 cup, fresh or frozen), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: mixed root vegetables (carrots, turnips, parsnips — 3 cups), fresh thyme and rosemary, garlic.
- Cut vent holes in the pastry lid before baking — not just a slash but actual openings. Without venting, the steam builds up and the filling bubbles out the sides. Score a small cross or star in the center and two more cuts toward the edges.
- Cook for approximately 1 hr 20 min. Adjust to taste and serve 6 portions.
- Plate, enjoy, and share with your household!
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