Chicken Pot Pie with Winter Vegetables
Chicken Pot Pie with Winter Vegetables is everyone’s favorite comfort food. This pie is filled with winter vegetables and fresh herbs topped with a simple homemade crust. The perfect winter dish that is is a complete meal in itself.
Don’t be intimidated by making your own crust. I have a foolproof recipe that is so easy to make with only 3 ingredients, plus water, simply made in the food processor. Store bought puff pastry can also be used for a shortcut.
For entertaining, I like to make individual chicken pot pies by making them in small oven-proof ramekins or mini pie dishes.
You will notice that there is no milk in the filling of this chicken pot pie with winter vegetables. I like to use all chicken stock for maximum flavor because I feel the milk takes away some of the chicken flavor. If you want to add milk, substitute some of the stock.
Unlike my Minced Beef and Onion Pies and Steak & Ale Pie, this is a top crust-only crust pie. This is because there is more ‘gravy’ in the this chicken pot pie and the bottom crust would just get soggy so it is omitted.
What size pie dish is best?
This recipe makes a pie to fit a round, 9 1/2-inch/24.1 cm pie dish, which is 5 cup/1.1 liter volume. You can also use 4, 6-inch mini pot pie dishes.
What winter vegetables are best?
The usual suspects like carrot and onion are always good to use anytime of the year. For fall and winter, your choices are Brussels sprouts, sweet potato, parsnips, any type of squash.
If you’ve tried this Chicken Pot Pie with Winter Vegetables or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!