why make this recipe
Chicken Pot Pies with Roasted Vegetables are a comforting and hearty dish perfect for any season. This recipe combines tender chicken with delicious roasted vegetables, all wrapped in golden, flaky puff pastry. It’s a wonderful way to enjoy a warm meal that’s both flavorful and satisfying. Plus, it’s a great way to use up your favorite vegetables, making it a versatile dish for families and gatherings.
how to make Chicken Pot Pies with Roasted Vegetables
Ingredients
- 1 1/2 cups finely chopped butternut squash
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 cup finely chopped red potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 sheet frozen puff pastry, thawed
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 2 tablespoons freshly squeezed lemon juice
- 2 cups shredded chicken
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 whole fresh sage leaves
- 1 large egg white, beaten
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss the butternut squash, onion, carrot, and potatoes with olive oil and a generous sprinkle of salt and pepper.
- Spread the mixture on the baking sheet and roast for 20 to 30 minutes, until just tender. Remove from the oven and let cool.
- Increase the oven temperature to 425 degrees F.
- Roll out the puff pastry to 1/4 inch thick and cut into 4 rounds or squares, about 6 inches in size. Keep the pastry covered and refrigerated until ready to use.
- In a medium saucepan, melt the butter and olive oil over moderate heat. Add the flour and cook while whisking for 1 minute.
- Gradually add the milk while whisking constantly, then bring the mixture to a simmer. Simmer for about 5 minutes or until thickened.
- Stir in the lemon juice, chicken, roasted vegetables, basil, salt, and pepper.
- Spoon the mixture into small ovenproof dishes. Top each dish with the pastry, pressing against the edges to seal. Place a sage leaf on top and brush with egg white.
- Bake the pot pies on a baking sheet in the oven for 15 to 17 minutes, or until they are golden brown. Serve hot.
how to serve Chicken Pot Pies with Roasted Vegetables
Serve the Chicken Pot Pies warm straight from the oven. They go well with a side salad or some steamed green vegetables. You can also enjoy them on their own as a filling meal.
how to store Chicken Pot Pies with Roasted Vegetables
Store any leftovers in an airtight container in the refrigerator. They will keep well for 3 to 4 days. Reheat in the oven at 350 degrees F until warmed through, or microwave in short intervals.
tips to make Chicken Pot Pies with Roasted Vegetables
- Feel free to swap in your favorite vegetables or use what you have on hand.
- Ensure the puff pastry is cold before using; it helps it puff up nicely when baked.
- If you prefer a richer filling, you can add a bit of cream to the mixture.
variation
You can make a vegetarian version by omitting the chicken and replacing it with extra vegetables or beans for protein.
FAQs
Q: Can I use homemade pastry instead of puff pastry?
A: Yes! Homemade pastry will work well in this recipe, but puff pastry gives it a nice flaky texture.
Q: Can I freeze the pot pies?
A: Yes, you can freeze the assembled but unbaked pot pies. Just wrap them tightly in plastic wrap and foil. Bake them from frozen, adding a few extra minutes to the cooking time.
Q: How do I know when the pot pies are done?
A: They are done when the pastry is golden brown and puffed, and the filling is bubbling.
Chicken Pot Pies with Roasted Vegetables
Ingredients
For the roasted vegetables
- 1.5 cups finely chopped butternut squash
- 0.5 cup finely chopped onion
- 0.5 cup finely chopped carrot
- 1 cup finely chopped red potatoes
- 1 tablespoon olive oil
- to taste Salt and pepper
For the pot pie filling
- 2 teaspoons unsalted butter For cooking the filling
- 2 teaspoons olive oil For cooking the filling
- 3 tablespoons all-purpose flour For thickening the sauce
- 2 cups 2% milk For the filling
- 2 tablespoons freshly squeezed lemon juice
- 2 cups shredded chicken
- 0.25 cup chopped fresh basil
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 4 whole fresh sage leaves
- 1 large egg white, beaten For brushing on top
For the pastry
- 1 sheet frozen puff pastry, thawed
Instructions
Preparation
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss the butternut squash, onion, carrot, and potatoes with olive oil and a generous sprinkle of salt and pepper.
- Spread the mixture on the baking sheet and roast for 20 to 30 minutes, until just tender. Remove from the oven and let cool.
- Increase the oven temperature to 425 degrees F.
- Roll out the puff pastry to 1/4 inch thick and cut into 4 rounds or squares, about 6 inches in size. Keep the pastry covered and refrigerated until ready to use.
Cooking
- In a medium saucepan, melt the butter and olive oil over moderate heat. Add the flour and cook while whisking for 1 minute.
- Gradually add the milk while whisking constantly, then bring the mixture to a simmer. Simmer for about 5 minutes or until thickened.
- Stir in the lemon juice, chicken, roasted vegetables, basil, salt, and pepper.
- Spoon the mixture into small ovenproof dishes. Top each dish with the pastry, pressing against the edges to seal. Place a sage leaf on top and brush with egg white.
- Bake the pot pies on a baking sheet in the oven for 15 to 17 minutes or until they are golden brown. Serve hot.