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.

A chicken pot pie in a white dish with a slice removed showing the vegetables and chicken inside

Table of contents

Ingredients

  • Flour
  • Salt
  • Butter
  • Cold water
  • Onion
  • Chicken broth/chicken stock
  • Fresh rosemary
  • Fresh sage
  • Black pepper
  • Sweet potato/yam
  • Brussels sprouts
  • Winter squash
  • Carrots
  • Parsnip
  • Chicken egg

Homemade crust

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.

A slice of chicken pot pie with winter vegetables on a white plate

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.

Best size pan for pot pie

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.

 

 

Perfectly browned pastry on a chicken pot pie with winter vegetables

Winter vegetables

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.

A freshly baked chicken pot pie with winter vegetables
5 from 8 reviews

Chicken Pot Pie with Winter Vegetables

Janette
Chicken pot pie with winter vegetables. winter vegetables are cooked in a dairy-free  gravy and topped with a flaky buttery crust. 
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6
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Video

Ingredients
 

For the pastry:

  • 1 ½ cups (194 grams) cups all-purpose/plain flour, plus extra for rolling out pastry
  • Small pinch of salt
  • ½ cup (113 grams) unsalted butter , cubed and kept cold
  • ¼ cup (60 ml) cold water

For the filling:

  • 3 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 tablespoons all-purpose/plain flour
  • 2 cups (472 ml) unsalted or low sodium chicken stock/broth, warm
  • ½ teaspoon fresh rosemary, chopped
  • ½ teaspoon fresh sage, chopped
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup (126 grams) peeled and diced sweet potato
  • 1 cup (126 grams) Brussels sprouts, cut into bite-size pieces
  • 1 cup (126 grams) winter squash, peeled and diced
  • 1 ½ cups (128 grams) carrots, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 3 cups (350 grams) cooked chicken, cut into bite-size pieces
  • 1 egg , beaten

Instructions
 

To make the pastry in a food processor:

  • Add the flour, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. You may not use all the water.

To make the pastry by hand:

  • Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
  • Remove, knead a little on a floured board. Form into a ball, wrap in plastic wrap and refrigerate while you make the filling.
  • Preheat oven to 375°F/190°C.

Make the filling:

  • Heat butter in a heavy pan over medium heat. When melted and bubbling add the onions, stir and sauté until softened, about 4-5 minutes.
  • Sprinkle in the flour and stir to dissolve the flour into the butter, cook for 1 minute, do not allow the flour to brown. Slowly add the chicken stock, whisking to prevent any lumps. Stir in the rosemary, sage, salt and pepper.
  • Add the potato, Brussels sprouts, squash, carrot, parsnip and cooked chicken. Transfer the filling to the pie dish and make sure it is even with the edge of the dish. Brush the edge of the dish with beaten egg to help the pastry stick.

Assemble the pie:

  • Meanwhile, roll the dough out onto a floured surface to a round, a little larger than the pie dish.
  • Fold the dough over the rolling pin and transfer the dough to the dish. Brush the entire dough with egg wash and cut a slit into the center of the dough to let any steam out.
  • Place the pie on a large baking sheet (in case the pie bubbles over). Bake for 40-45 minutes until the crust is browned.
  • Remove from the oven and allow to sit for 5 minutes before serving.
Serving: 1, Calories: 339kcal, Carbohydrates: 32g, Protein: 19g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Cholesterol: 90mg, Sodium: 490mg, Fiber: 2g, Sugar: 5g
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