Best 4 Chicken And Root Vegetable Pot Pie Recipes

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Indulge in a culinary journey with our savory Chicken and Root Vegetable Pot Pie, a comforting and hearty dish perfect for chilly days. This classic recipe features tender chicken, an array of vibrant root vegetables, and a creamy, flavorful sauce, all encased in a golden, flaky pie crust.

Alongside this delightful pot pie, we present a collection of enticing recipes to tantalize your taste buds. Embark on a culinary adventure with our succulent Chicken Piccata recipe, where tender chicken breasts are sautéed to perfection and bathed in a luscious lemon-butter sauce. For a quick and flavorful weeknight meal, try our One-Pot Chicken Teriyaki, where succulent chicken and colorful vegetables are coated in a sweet and savory teriyaki glaze.

If you're craving a taste of the Mediterranean, our vibrant Chicken Souvlaki recipe will transport you to sunny shores. Succulent chicken skewers are marinated in a blend of herbs, spices, and olive oil, then grilled to perfection. Pair them with our refreshing Tzatziki sauce for a delightful combination of flavors.

For a comforting and classic dish, our Chicken and Dumplings recipe is a must-try. Tender chicken, fluffy dumplings, and a rich broth come together in this heartwarming meal. And for a unique twist on a classic, our Chicken Pot Pie Soup offers a satisfying and flavorful twist on the traditional pot pie.

Explore these delectable recipes and savor the taste of culinary bliss.

Here are our top 4 tried and tested recipes!

CHICKEN AND ROOT VEGETABLE POT PIE



Chicken and Root Vegetable Pot Pie image

These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.

Provided by Art Smith

Categories     HarperCollins     Pie     Dinner     Chicken     Root Vegetable     Potato     Sweet Potato/Yam     Parsnip     Phyllo/Puff Pastry Dough

Yield 4 servings

Number Of Ingredients 15

3 cups low-sodium chicken stock
1 cup diced Yukon Gold potatoes
1 cup diced sweet potatoes
1 cup diced celery root
1 cup diced parsnip
1 large white onion, diced
1 pound boneless, skinless chicken breasts, diced
2/3 cup all-purpose flour
1 1/2 cups whole milk
1 cup fresh or frozen peas
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped cilantro
1 teaspoon hot sauce
Salt and freshly ground black pepper
1 sheet frozen puff pastry dough, thawed

Steps:

  • Preheat the oven to 400°F.
  • Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
  • Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
  • Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
  • Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
  • Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
  • Place the hot ramekins on serving plates and enjoy.

EASY CHICKEN AND VEGETABLE POT PIE



Easy Chicken and Vegetable Pot Pie image

A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 large onion, coarsely chopped
¾ cup (1/4-inch) cubes peeled potato
2 large stalks celery, halved lengthwise and sliced
2 medium carrots, cut into 1/2-inch cubes
⅓ cup flour
1 ½ cups Almond Breeze Original Unsweetened almondmilk
1 ½ cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon poultry seasoning
1 teaspoon garlic salt
½ cup frozen corn, thawed
Meat from 1 rotisserie chicken, skin and bones removed
Ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
  • Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

CHICKEN AND FALL VEGETABLE POT PIE



Chicken and Fall Vegetable Pot Pie image

Categories     Milk/Cream     Chicken     Poultry     Vegetable     Bake     Dinner     Casserole/Gratin     Carrot     Turnip     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

4 pounds chicken breasts with skin and bones
4 to 6 cups canned low-salt chicken broth
3 large carrots, peeled, cut into 1/2-inch pieces
1 pound turnips, peeled, cut into 1/2-inch pieces
1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces
1/4 cup (1/2 stick) butter
3 medium leeks (white and pale green parts only), sliced
2 large shallots, minced
2 tablespoons minced fresh thyme
1/2 cup all purpose flour
1/2 cup dry white wine
1/2 cup whipping cream
Herb Crust

Steps:

  • Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
  • Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
  • Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
  • Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
  • Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
  • Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

CHICKEN AND ROOT VEGETABLE POT PIE ; COOKING LIGHT 09/07



Chicken and Root Vegetable Pot Pie ; Cooking Light 09/07 image

This is the recipe from the cover photo of the 20th anniversary issue Sept 2007 of Cooking Light. It looks AMAZING!!

Provided by pewpew1982

Categories     Savory Pies

Time 57m

Yield 8 serving(s)

Number Of Ingredients 16

3 cups fat-free low-sodium chicken broth
1 1/2 cups frozen green peas, thawed
1 cup cubed peeled baking potato
1 cup cubed peeled sweet potato
1 cup cubed peeled celeriac (celery root)
1 cup thick slices parsnip
1 (10 ounce) package frozen pearl onions
1 lb boneless skinless chicken breast, cut into bite sized pieces
2/3 cup all-purpose flour, divided
1 1/2 cups nonfat milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
cooking spray
1 sheet frozen puff pastry, thawed

Steps:

  • Preheat oven to 400 degrees.
  • Bring broth to a boil in a large Dutch oven.
  • add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes.
  • add chicken, cook for 5 minutesor until chicken is done.
  • remove chicken and vegetables from broth with a slotted spoon, place in large bowl.
  • increase heat to medium.
  • lightly spoon flour into dry measuring cups, level with a knife, place all but 1 tablespoon flour in a medium bowl.
  • gardually add milk to bowl, stirring with a whisk until well blended.
  • add milk mixture to broth, cook for 5 minutes or until thickened, sitrring frequently.
  • stir in chicken mixture, parsley, thyme, salt, and pepper.
  • spoon mixture into an 11x7 inch baking dish coated with cooking spray.
  • sprinkle remaining 1 tablespoon flour on work surface, roll dough into a 13x9 inch rectangle. place dough over chicken mixture, pressing to seal at edges of dish. cut small slits into dough to allow steam to escape.
  • coat dough lightly with cooking spray.
  • place dish on a foil lined baking sheet.
  • bake at 400 degrees for 16 minutes or until pastry is browned and filling is bubbly.

Nutrition Facts : Calories 406.9, Fat 14.2, SaturatedFat 3.6, Cholesterol 37.2, Sodium 714.9, Carbohydrate 47.5, Fiber 5.8, Sugar 8.6, Protein 22.9

Tips:

  • Choose the right chicken. For this recipe, bone-in, skin-on chicken thighs are the best choice. They will provide more flavor and moisture than boneless, skinless chicken breasts.
  • Don't overcrowd the pot. If you overcrowd the pot, the chicken and vegetables will not cook evenly. Leave some space between the pieces of chicken and vegetables so that they can cook properly.
  • Use a variety of root vegetables. The root vegetables in this recipe add flavor, texture, and nutrition. Feel free to use any combination of root vegetables that you like, such as carrots, potatoes, turnips, parsnips, or rutabagas.
  • Season the chicken and vegetables well. Don't be afraid to use plenty of salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Don't boil the pot pie. Bring the pot pie to a boil, then reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Let the pot pie cool slightly before serving. This will help to prevent the crust from becoming soggy.

Conclusion:

This chicken and root vegetable pot pie is a hearty and flavorful dish that is perfect for a cold winter night. The chicken is tender and juicy, the vegetables are soft and flavorful, and the crust is golden brown and flaky. This pot pie is sure to be a hit with your family and friends.

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