October 24, 2015

Fall Comfort Food: Chicken Pot Pie

Nothing screams fall like comfort food. And nothing screams comfort food like a hearty meat dish, such as chicken pot pie.

Cooking for 4 people in my house means meals not only have to be simple and delicious, but I have to be able to make them in large quantities to have enough for leftovers the next day.  That is where meal items such as pies and casseroles come in. Enjoy this recipe for a fall chicken pot pie, inspired by Ricardo Cuisine

Fall Chicken Pot Pie
Serves: 4

  • 1 medium white onion, finely chopped 
  • 2 stalks celery, diced 
  • 2 carrots, peeled and diced 
  • 1 cup green beans, cut into 1/2-inch (1-cm) pieces 
  • 1/4 cup butter 
  • 2 skinless and boneless chicken breast halves, cut into cubes 
  • 2 cloves garlic, finely chopped 
  • 1/4 cup unbleached all-purpose flour 
  • 2 cups milk 
  • 2 cups cauliflower cut into small florets 
  • 1 zucchini, diced 
  • 1/4 cup chopped parsley 
  • 4 oz frozen phyllo dough, thawed and cut into 1/4-inch thick slices
  • 2 tablespoons butter, melted 
  • Salt and pepper, to taste

  1. With the rack in the middle position, preheat the oven to 350 °F.
  2. Melt 1/4 cup of butter in a medium saucepan. Add the onion, celery, carrots, and green beans and soften for about 8 minutes over medium heat.
  3. Add the cubed chicken and cook over high heat until lightly browned. Season with salt and pepper. 
  4. Reduce the heat to medium low. Add the garlic and cook for 1 minute.
  5. Sprinkle with the flour and stir to combine. Add the milk and bring to a boil, stirring with a whisk. Simmer gently for 2 to 3 minutes.
  6. Add the remaining vegetables and parsley and stir well. Adjust the seasoning. 
  7. Pour mixture into an 8-inch square baking dish. Set aside.
  8. On a baking sheet, spread the strips of phyllo dough and drizzle with 2 tbsp of melted butter. Brush evenly. Lightly set the phyllo dough strips over the vegetable mixture, without pressing. 
  9. Bake for about 30 minutes, or until the pastry is golden brown.

I used all fresh vegetables in this recipe, because well, its fall and fall also means great produce. However, if you're looking to save some time, and money, frozen veggies will work just fine.

For more delicious Ricardo Cuisine chicken recipes, check this out

What's your favourite fall comfort food? 

This post is a collaboration with Ricardo Cuisine. All opinions of this delicious fall recipe are 100% my own. #RicardoCuisine #RicardoRecipes

p.s. Have you entered this fall giveaway? You don't want to miss out!

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