Easy Chicken Pot Pie

Is there anything better than a cozy Sunday night, in the middle of winter, and a freshly baked chicken pot pie?

I meeeeeeeean… look at all that goodness. There’s nothing I love more than healthy {ish} comfort food. This pot pie is PACKED with veggies, and if you’re gonna eat a gooey pot pie with a flakey buttery crust, you may as well get in all those vegetables. 

I can’t tell you how excited my girls were to help make this Sunday night dinner together. 

Taylor Farms has the cutest little Cauliflower Pearls and fresh, crunchy Green Beans that make preparing this meal so super simple. You know how I love simple. 

This holiday season I’m all about taking a step back, slowing down, and enjoying some quality time with my family. 

One of my favorite ways to spend time together is in the kitchen, and Sunday night dinner is the perfect time to do this. 

I also love that Taylor Farms offers these new chef crafted salads that make side dishes feel just as special! This Kale and Beet one is our family fave!

So go ahead… Grab your loved ones, start a cozy fire, and get cookin’. 

Best. Sunday. Ever. 

Easy Chicken Pot Pie

2016-12-18 00:34:19

Serves 6-8

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Ingredients

1. 2 tablespoons unsalted butter, plus 6 tablespoons
2. 2 tablespoons olive oil
3. 1 onion, finely chopped
4. 2 medium carrots, small dice
5. 1 parsnip, small dice
6. Salt
7. Pepper
8. 1 (12oz) bag Taylor Farms Green Beans, chopped into 1 inch pieces
9. 1 cup Taylor Farms Cauliflower Pearls
10. 1 teaspoon fresh thyme, minced
11. 1 cup frozen peas
12. 2-3 boneless skinless chicken breasts, shredded (I use store bought Rotisserie chicken)
13. 4 garlic cloves, minced
14. 3 tablespoons all-purpose flour
15. 1 ½ cups chicken stock
16. 1 pie crust (I use store bought)
17. 1 egg, whisked with 1 teaspoon water

Instructions

1. 1) Preheat the oven to 375 degrees. Heat a large dutch oven or large pot over medium/high heat. Melt 2 tablespoons butter and 2 tablespoons olive oil in the pot. Add the onion, carrots, parsnips, 1 teaspoon salt and ¼ teaspoon pepper. Cook for 5-7 minutes until veggies begin to soften.
2. 2) Add the green beans, cauliflower pearls, thyme and another ½ teaspoon salt and pinch of pepper. Cook for another 7-10 minutes then turn off heat.
3. 3) Add the frozen peas and shredded chicken and stir to combine. Set aside.
4. 4) In a small saucepan melt 6 tablespoons butter over medium heat. Add the garlic and cook for 30-60 seconds, stirring occasionally. Add the flour and whisk for 30 seconds. While whisking, slowly pour in chicken stock and whisk until it starts to thicken, about 1-2 minutes. Add a small pinch of salt and turn off heat.
5. 5) Pour the sauce over the veggie/chicken mixture and stir until everything is coated well. Grease a large and deep pie dish, or baking dish. Pour the filling into the dish and place the pie dough on top, crimping and sealing the edges.
6. 6) Brush the top lightly with egg wash and use a knife to make two slits in the crust. Bake for 30-35 minutes until crust is golden. Let sit for 5-10 minutes before serving.

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