Sage Chicken Pot Pie PT90M https://img2.recipesrun.com/201907/2019/1015/51/2/313216/300x200x90.jpg 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! 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

3.5

( By Ellie )

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

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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

1078 Recipes

Sage Chicken Pot Pie

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