Harvest Time Chicken Pot Pie

Harvest Time Chicken Pot Pie Recipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Take the chill of cool nights with hearty Harvest Time Chicken Pot Pie that's chockful of fall veggies.


Makes 4 servings

Recipe from

Coastal Living

Recipe Time

Prep: 25 Minutes
Cook: 20 Minutes


1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
2 cups peeled and chopped turnip
1 cup chopped onion
1 cup peeled and chopped carrot
1 cup chopped celery
1/3 cup unbleached all-purpose flour
2 garlic cloves, minced
2 cups chicken broth
1 1/2 cups half-and-half
5 ounces Swiss chard, tough stems removed and leaves chopped (4 cups loosely packed)
1/2 teaspoon dried thyme
1 tablespoon fresh lemon juice
1/2 (17.3-ounce) package frozen puff pastry, thawed
1 large egg, lightly beaten


1. Preheat oven to 400°. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Add chicken and cook, stirring often, 8 minutes or until well browned. Transfer chicken to a plate.

3. Add remaining 1 tablespoon oil to skillet. Add turnip and next 3 ingredients; cook, stirring often, 10 minutes or until softened. Add flour and garlic and cook, stirring constantly, 1 minute. Gradually whisk in broth and half-and-half and cook, whisking constantly, until mixture comes to a boil. Reduce heat to low, and simmer.

4. Stir in chicken, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Stir in Swiss chard and thyme, and simmer 5 more minutes or until vegetables are tender. Remove from heat, and stir in lemon juice.

5. Spoon vegetable mixture into a lightly greased 9-inch square baking dish. Place puff pastry over filling, tucking edges of pastry into dish, if necessary. Cut several slits in pastry to vent steam; brush top of pastry with egg.

6. Place baking dish on a baking sheet. Bake 20 minutes or until pastry is golden.

Jackie Mills, R.D.,

Coastal Living

November 2013
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