Forktionary

Lori's Chicken Pot Pie Recipe

Transform leftover roast chicken into a spectacular, autumnal chicken pot pie! This recipe elevates the classic with roasted butternut squash, potatoes, carrots, and green beans, creating a vibrant and flavorful twist. Say goodbye to ordinary pot pie and hello to a heartwarming, one-pot wonder perfect for a cozy weekend meal or a special occasion. Get ready to impress!

Prep Time 45 mins
Cook Time 135 mins
Calories 496.7 kcal
Protein 37g
Rating 4.0 (1 Reviews)
Lori's Chicken Pot Pie 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lori's Chicken Pot Pie

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How to Make Lori's Chicken Pot Pie

  1. Preheat oven to 350°F (175°C).
  2. Peel, seed, and cube 1 medium butternut squash (about 1.5 lbs).
  3. Peel and cube 2 medium potatoes (about 1 lb).
  4. Wash and trim 1 cup baby carrots.
  5. Toss butternut squash, potatoes, and carrots with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
  6. Roast for 45-60 minutes, or until tender.
  7. While vegetables roast, prepare the sauce: In a large skillet, sauté 2 stalks celery (finely chopped) and 1/2 medium onion (finely chopped) in 3 tablespoons olive oil until softened.
  8. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly.
  9. Gradually whisk in 1 1/2 - 2 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon granulated garlic, salt, and pepper. Simmer until thickened.
  10. Add 1 cup trimmed baby green beans to the sauce during the last 5 minutes of simmering.
  11. Remove roasted vegetables from oven and let cool slightly.
  12. Unroll 2 refrigerated pie crusts (14.1 oz each) and let come to room temperature.
  13. Place one pie crust in an 8x10 inch baking dish.
  14. Layer cooked chicken (about 2 cups shredded), roasted vegetables, and the thickened sauce in the dish.
  15. Top with the second pie crust, crimping edges to seal. Cut 3-4 slits in the top crust to allow steam to escape.
  16. Bake on the bottom rack of the oven at 350°F (175°C) for 45 minutes.
  17. Move to the top rack and increase oven temperature to 400°F (200°C) for the last 15 minutes, or until the crust is golden brown.
  18. Let cool for 15 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

30g

Fat

30g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas American Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Savory Pies Lunch Main Dish Poultry Vegetables American Southern United States Dinner Party Chicken Dietary Low Sodium Low Cholesterol Low Calorie Comfort Food Healthy 2 Low In Something Meat Brunch Taste Mood Number Of Servings Presentation Served Hot 4 Hours Or Less