Harvest Time Chicken Pot Pie

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.

Yield: Makes 4 servings
Recipe from Coastal Living

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Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. 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. 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. 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. 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. 6. Place baking dish on a baking sheet. Bake 20 minutes or until pastry is golden.
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