October 1st, 2013 by Jill Meredith – Comments (1)
Since fall is officially here and things are cooling off, it’s time to crank up those ovens again and treat the family to some comforting one pot meals that will warm them up from the inside out.
A pot pie is an easy, delicious and versatile way to get even the pickiest eaters (young and old alike) to eat their veggies. Who can resist anything in a creamy sauce and topped with a flaky, crispy crust? Besides the usual pot pie culprits, ( onions, celery, corn, peas, carrots, potatoes) this one has a little taste of autumn with the addition of sweet potato and a touch of dried sage.
To ensure that the carrots and potatoes are cooked through, blanch them very briefly before adding to the sauce. Just make sure to drain them well first.
Round out this meal with some sort of fruit dessert. Baked apples are always a nice choice.
As a fun project for the kids, let them cut out leaf shapes from left over puff pastry. Place on pie before baking .Alternatively, place leaf cutouts on a baking sheet, brush with melted butter and sprinkle with cinnamon sugar. Serve with dessert.
Fall Chicken Pot Pie with Sage, Sweet Potatoes and Puff Pastry
Makes 6 servings
1/4 cup butter
1/3 cup flour
2 cups low sodium chicken broth
1 cup whole milk or half and half
1 cup diced carrots , cut into 1/2 inch cubes)
1 cup potato, cut into 1/2 inch cubes
1 cup sweet potatoes, cut into 1/2 inch cubes
1/4 cup frozen peas, thawed
1/4 cup frozen corn, thawed
1/2 teaspoon dried sage
3 cups cooked, chopped chicken
1 sheet frozen puff pastry, thawed
1 egg, beaten
1 tablespoon water
Preheat oven to 400. Lightly grease a 13×9 inch baking dish.
Begin by blanching the carrots, potatoes and sweet potatoes. Fill a medium saucepan with water and bring to a boil. Blanch each veggie separately until just softened, about 2-3 minutes each, moving to ice bath ice when done. Once cool, drain well and set aside.
While veggies are cooling, sauté onion, celery and garlic. In a Dutch oven, melt butter over medium heat. Once melted, add celery and onion. Cook until tender, about 3-5 minutes. Add garlic and cook another minute until fragrant. Add flour and cook for 2-3 minutes to cook off raw taste of flour; stir constantly.
Whisk in the chicken broth and milk; bring to a simmer. Continue cooking and stirring for a couple of minutes until sauce has thickened slightly.
Add the peas, corn, dried sage and chicken to the sauce. Add the reserved carrots and both potatoes. Pour into prepared baking dish.
On a lightly floured surface, roll puff pastry into a 12-8 rectangle. Place pastry over chicken filling. Brush with egg wash. Using a small, sharp knife, make 3 or 4 small vents in the top of the pastry.
Bake for 30-40 minutes or until pastry to golden and filling is bubbly.
Jill Meredith – Author
Jill is a foodie and freelance writer who lives in Broken Arrow with her husband, their daughter and some furry family members. She loves spending time in the kitchen developing new recipes and reading cookbooks like novels. Besides writing for TulsaFood.com, Jill also writes monthly food related columns for Oklahoma Magazine and several weekly articles for Examiner.com. She loves sharing her knowledge and has even taught cooking classes.