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Veggie & Chicken Pot Pie

Ingredients:

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

Directions

  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. 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. Add the frozen peas and shredded chicken and stir to combine. Set aside.
  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. 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. 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.

 

This recipe originally appeared on Life is but a Dish.


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