Sage Chicken Pot Pie
Ingredients
For the chicken pot pie filling
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1 premade pie crust for 2 small/8 inch pies
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1 egg beaten
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salt and pepper to taste
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2 cup frozen spinach
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125 ml heavy/double cream
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2 tbsp. water
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2 tsp. cornstarch
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500 ml chicken stock
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2 cups cooked chicken
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1-2 rosemary leaves
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4 sage leaves
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2 shallots
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1 tbsp. olive oil
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salt and pepper
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1/4 small pumpkin
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1/2 tsp. sage dried
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2 tbsp. olive oil
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5 cloves garlic
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1/2 onion
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1 carrot
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1/2 small cauliflower
Method
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01Preheat 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)
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02While 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.
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03When 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.
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04Divide 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.
