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Winter Vegetable Chicken Pot Pies

A twist on comfort food! Try our delicious chicken pot pie. #sponsored

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INGREDIENTS

Servings:  4

1 cup diced red potatoes

1 cup diced butternut squash

1 cup diced leeks

1 cup peeled diced parsnips  

2 tablespoons olive oil

Salt and pepper

3 tablespoons butter

1/2 cup diced onion

½ cup diced carrots

½ cup diced celery

2 tablespoons flour

2 sprigs thyme

16 ounces College Inn® chicken broth

1 tablespoon heavy cream

1 ½ cups cooked chicken

1 sheet puff pastry

1 egg, beaten

PREPARATION

1. Preheat oven to 425℉.


2. Place the potatoes, butternut squash, leeks, and parsnips on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast 25 minutes. Set aside.


3. Heat a large pot over medium heat. Add the butter and melt.  


4. Add the onions, carrots and celery. Cook until vegetables soften, about 3-4 minutes.  


5. Sprinkle the flour over the vegetables in the pot and cook about 1 minute.  


6. Add the chicken broth  and stir to combine. Sauce will thicken as it comes up to a simmer.


7. Fold in the heavy cream, cooked chicken, and roasted vegetables.  Season with salt and pepper.


8. Cut a sheet of puff pastry into 4 equal squares.  


9. Spoon the filling into 4 (6 ounce) ramekins. Top each with a piece of puff pastry.  


10. Brush the tops with egg wash. 


11. Bake at 425℉ for 25-30 minutes until tops of golden brown and puffed.