Nostalgia, but a little lighter.
There is something so comforting about a chicken pot pie. This recipe gives you all the cozy feels while being just a smidge healthier - a bit less crust, a bit less cream, but the same rich flavor.
You'll note I've skipped the peas (which my husband hates) and opted for a few non-standard ingredients - mushrooms and butternut squash. As always, I recommend and encourage you to adapt this recipe to your liking!
Cook time | 1.5 hours |
Servings | 5-6 |
Ingredients
6 boneless skinless chicken thighs
2 cups carrots, peeled & chopped
2 cups celery, chopped
5 cups mushrooms, sliced
3-4 shallots, chopped
Large handful fresh thyme
1 tablespoon dijon mustard
1 cup dry white wine
3 cups butternut squash, cut into ~1 inch cubes (frozen or fresh)
1 pack spinach (frozen or fresh)
1/4 cup heavy cream
1 sheet puff pastry (such as Pepperidge Farms)
Thickening flour, as needed
Salt & pepper
Optional: other veggies! (Peas, broccoli, kale, you name it - throw it in!)
Instructions
Sear chicken thighs in a large cast iron skillet over medium-high heat, ~2 mins each side until just browned (they won't be cooked through). Remove from heat.
Prep carrots, celery, and shallots as noted above. Toss with olive oil and thyme in a large oven-safe dutch oven and cook over medium-low heat for ~5 minutes, until fragrant. [note: I keep the thyme whole because I find it an absolute pain in the buns to remove the leaves from the stems!! You'll remove the stems later once cooked]
Slice mushrooms and add to dutch oven, sauté for another ~5 minutes until mushrooms are cooked.
Preheat oven to 350° F.
Pour chicken thighs and any juices into the dutch oven. Add dijon mustard and wine. Bring to a boil, then reduce heat to medium and let simmer for ~5 minutes until liquid has slightly reduced.
Add butternut squash and mix well. (note: these will break down when cooked in the oven and help to thicken the mixture.)
Cover dutch oven and transfer to the oven. Cook for 30 minutes.
Remove from oven and take your puff pastry out of the freezer
Stir to break up chicken thighs, using forks or tongs as needed (they should be tender and naturally fall apart). Using tongs, pull out the thyme stems from your mixture.
Throw in spinach or any other veggies of your choosing along with heavy cream and thickening flour, if needed. Mix well. The mixture should be creamy and thick.
Pour mixture back into your cast iron skillet. Place a puff pastry sheet on top and bake in the oven for another 20-30 minutes, until golden brown.
Cut, scoop, and serve! Enjoy!
