One of my husband’s favorite comfort foods is pot pie. This time I decided to try something new and roast the veggies before putting them in the pie. I also added butternut squash and roasted garlic. Thankfully, it was a hit!
This recipe serves 10 and once assembled into a pie, bakes for 45 minutes at 375 degrees.
Ingredients:
1 1/2 cups chopped green beans
1 cup chopped carrots
1 cup cubed butternut squash (mine were prepped and stored in mason jars a couple of weeks ago)
1 medium onion, chopped
4 medium red potatoes, cubed
3/4 cup celery
4 cups of cubed, cooked chicken
2 tablespoons olive oil
3 tablespoons butter
1 teaspoon pepper
1 teaspoon of sage
1 teaspoon of salt (for veggies)
3 tablespoons flour
3 cups whole milk
2 teaspoons salt (for sauce)
1 teaspoon pepper
1 pinch of cinnamon
6 cloves of roasted garlic (roasted with the veggies)
Crusts for 2 pies
Instructions:
Prepare your fresh veggies per instructions in the ingredients section.
Brush 2 teaspoons Olive oil on a foil-lined baking sheet
Add your veggies to the prepared pan
Drizzle the veggies with the remainder of your olive oil and sprinkle with pepper and 1 teaspoon of sage. Save the salt until after the veggies are roasted. Then toss together with your hands. Roast at 425 degrees for 45 minutes, stirring the veggies once during the roasting time. Once they are roasted, salt the veggies.
Now it is time to make the “gravy”. Melt the butter and mix in the flour, salt and pepper and cook for 3 minutes.
Add in the whole milk and wisk together. Bring to a simmer until it thickens.
Stir in your veggies and your roasted chicken and set aside to put into your pot pie crust once it is rolled out in placed into your containers of choice. Place your pie/pies into a 375 degree oven for 45 minutes.
I made three individual pot pies for my husband, me, and our two children who are at home. (Our baby shared with me. :)) I also made one full 8 inch pot pie for another day.
We all enjoyed this pot pie recipe…even my daughter who doesn’t enjoy butternut squash. Hope you will give it a try!
Blessings!
That looks delicious, Diane! How long did it take you before baking?
Thank you Donna! Cutting the veggies and chicken up and making the crust took about 30 minutes or so, but much of it was cleaned and peeled already. I made the crust with the Kitchen-aid, so it went pretty fast. I prepped and roasted the veggies earlier in the day so that helped as well.
Looks delicious!! No more frozen veggies and can soup pot pies for me.
Thank you Sue! 🙂
Yummy….no more frozen veggies and can soup pot pies for us!!
[…] night, when I made Pot Pie with Roasted Chicken and Veggies, I also made a quick and easy homemade pie crust. To make it even quicker, I utilized my […]