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A freshly baked chicken pot pie with winter vegetables

Chicken Pot Pie with Winter Vegetables

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Chicken pot pie with winter vegetables. winter vegetables are cooked in a dairy-free  gravy and topped with a flaky buttery crust. 
Course Dinner Ideas
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 339
Author Janette

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.

Video

Nutrition

Serving: 1 | Calories: 339kcal | Carbohydrates: 32g | Protein: 19g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 490mg | Fiber: 2g | Sugar: 5g