Sage Chicken Pot Pie PT90M https://img2.recipesrun.com/201907/2019/1015/51/2/313216/300x200x50.jpg 6 servings Ingredients: 1 premade pie crust for 2 small/8 inch pies 1 egg beaten salt and pepper to taste 2 cup frozen spinach 125 ml heavy/double cream 2 tbsp. water 2 tsp. cornstarch 500 ml chicken stock 2 cups cooked chicken 1-2 rosemary leaves 4 sage leaves 2 shallots 1 tbsp. olive oil salt and pepper 1/4 small pumpkin 1/2 tsp. sage dried 2 tbsp. olive oil 5 cloves garlic 1/2 onion 1 carrot 1/2 small cauliflower

Sage Chicken Pot Pie

By Ellie

6 Person
90 Minutes
0 Calories
So do you want to know what this chicken pot pie, or just a chicken pie if you are in England, taste like? It tastes like a Thanksgiving dinner all rolled into one. It wasn’t my intention, I simply used herbs and vegetables that made sense to me but that is exactly what I got!

Ingredients

For the chicken pot pie filling

  • 1 premade pie crust for 2 small/8 inch pies

  • 1 egg beaten

  • salt and pepper to taste

  • 2 cup frozen spinach

  • 125 ml heavy/double cream

  • 2 tbsp. water

  • 2 tsp. cornstarch

  • 500 ml chicken stock

  • 2 cups cooked chicken

  • 1-2 rosemary leaves

  • 4 sage leaves

  • 2 shallots

  • 1 tbsp. olive oil

  • salt and pepper

  • 1/4 small pumpkin

  • 1/2 tsp. sage dried

  • 2 tbsp. olive oil

  • 5 cloves garlic

  • 1/2 onion

  • 1 carrot

  • 1/2 small cauliflower

Method

  • 01
    Preheat the oven to 400℉. Cut the cauliflower into florets, carrot into large pieces, pumpkin into 4-inch pieces, onion into quarters. Arrange on a baking sheet, season with salt and dried sage. Scatter unpeeled garlic cloves and drizzle with 2 tbsp of olive oil. Roast for 40 minutes. (You can do that step up to 2 days ahead)
  • 02
    While the vegetables are roasting, prepare the filling. Cook the shallots in olive oil on low heat until soft for 5-7 minutes, add the herbs and cook for 1 minute longer, then add chicken and stock, turn the heat up and bring to a boil, then add cornstarch to thicken it, then add the cream and take it off the heat.
  • 03
    When the vegetables are roasted and cooled, cut them into bite-sized pieces, peel the roasted garlic and mince it. Add the roasted vegetables to the chicken, mix and turn the heat on and bring the mixture to a boil, check for seasoning and add more salt if needed. Your liquid should have the consistency of a gravy. If it’s too runny, add more cornstarch to thicken it.
  • 04
    Divide the chicken and roasted vegetable filling into two deep 8-inch pie plates and let it cool slightly. Then cover with a pie crust, press down with a fork into the rim of your pie plates to seal your pot pies. Brush with a beaten egg and cut little slits in the crust. Bake in a preheated oven at 375℉ for 30 minutes or until golden and the filling is piping hot.

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Sage Chicken Pot Pie

So do you want to know what this chicken pot pie, or just a chicken pie if you are in England, taste like? It tastes like a Thanksgiving dinner all rolled into one. It wasn’t my intention, I simply used herbs and vegetables that made sense to me but that is exactly what I got!
01 Information
  • Grade easy
  • Serving 6 servings
  • Prep Time 60 Mins
  • Cook Time 30 Mins
  • Total Time 90 Mins
02 Ingredients
For the chicken pot pie filling
1 premade pie crust for 2 small/8 inch pies
1 egg beaten
salt and pepper to taste
2 cup frozen spinach
125 ml heavy/double cream
2 tbsp. water
2 tsp. cornstarch
500 ml chicken stock
2 cups cooked chicken
1-2 rosemary leaves
4 sage leaves
2 shallots
1 tbsp. olive oil
salt and pepper
1/4 small pumpkin
1/2 tsp. sage dried
2 tbsp. olive oil
5 cloves garlic
1/2 onion
1 carrot
1/2 small cauliflower
03 Method
Step 1
Preheat the oven to 400℉. Cut the cauliflower into florets, carrot into large pieces, pumpkin into 4-inch pieces, onion into quarters. Arrange on a baking sheet, season with salt and dried sage. Scatter unpeeled garlic cloves and drizzle with 2 tbsp of olive oil. Roast for 40 minutes. (You can do that step up to 2 days ahead)
Step 2
While the vegetables are roasting, prepare the filling. Cook the shallots in olive oil on low heat until soft for 5-7 minutes, add the herbs and cook for 1 minute longer, then add chicken and stock, turn the heat up and bring to a boil, then add cornstarch to thicken it, then add the cream and take it off the heat.
Step 3
When the vegetables are roasted and cooled, cut them into bite-sized pieces, peel the roasted garlic and mince it. Add the roasted vegetables to the chicken, mix and turn the heat on and bring the mixture to a boil, check for seasoning and add more salt if needed. Your liquid should have the consistency of a gravy. If it’s too runny, add more cornstarch to thicken it.
Step 4
Divide the chicken and roasted vegetable filling into two deep 8-inch pie plates and let it cool slightly. Then cover with a pie crust, press down with a fork into the rim of your pie plates to seal your pot pies. Brush with a beaten egg and cut little slits in the crust. Bake in a preheated oven at 375℉ for 30 minutes or until golden and the filling is piping hot.
04 Author
Ellie Ellie
1078 Recipes
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