Last Updated on March 8, 2023
Comforting and nourishing, this pot pie is as much about chicken and buttery pastry as it is about vegetables. ButcherBox Chicken and root veggies of your choice get folded into a bechamel sauce with briny capers, spinach and a generous amount of garlic. The filling is simple but tasty. Store-bought puff pastry tops the pie, becomes golden and flaky, cementing this as a pot pie work of chicken and vegetable art. If you don’t have a square 8 x 8-inch pan, you may also use a round pan or large cast iron pan. Serve this pot pie with hot sauce, brightly dressed mixed greens or just by itself!
- 3 tbsp unsalted butter
- 3 cups root vegetables mix, such as potato, golden beet or sweet potato and celery root, diced
- 1 medium yellow onion, chopped
- 2 stalks celery, sliced into ½-inch pieces
- 5 cloves garlic, finely chopped
- Salt and pepper
- 1/3 cup all-purpose flour
- 1 lb ButcherBox Boneless Skinless Chicken Thighs, Breasts or a mix, diced
- 1/2 cup whole milk
- 1 3/4 cups chicken broth
- 5 to 7 oz chopped baby kale, spinach or bunched kale or chard
- 2 tbsp capers, chopped
- 2 tsp fresh thyme leaves and tender stems, chopped
- 1 egg, beaten
- Preheat the oven to 425ºF. Over medium heat, heat the butter in a Dutch oven, large pot or large skillet (12-inch diameter ) and let melt completely. Add the root vegetables, onion, celery and garlic and stir with 1 teaspoon salt (Diamond Crystal kosher, but adjust according to your salt’s saltiness). Cook, stirring regularly, until the root vegetables are soft on the outside but still firm in the middle, about 15 minutes.
- Add the chicken to the Dutch oven, stirring it in with the vegetables. Sprinkle the flour over the chicken and vegetables. Toss and stir to combine very well to coat each piece. Cook, stirring constantly, for about 2 to 3 minutes, then pour in the milk, creating a thick, yet stew-like consistency. Pour in the broth, stir again and once hot and bubbly, add the spinach, capers and thyme. Stir until the leaves are mostly wilted and most of the chicken pieces aren’t pink anymore. Season to taste with salt and pepper, stir again then turn off the heat.
- Pour the chicken and vegetable mixture into a 8 x 8 x 2-inch square or round pan and level it out. Then on a cutting board, cut a piece of puff pastry that’s just slightly bigger than you need to cover the pan, so there’s about a ½-inch overhang. Press it over the pan and filling, and make a few slits in the pastry.
- Brush the pastry with the egg, place the pan on a sheet pan and place in the oven on the middle rack. Bake until the pastry has puffed, turned golden to golden brown and is bubbling over a bit onto the sheet pan, about 30 to 35 minutes. Let cool on a rack for 10 minutes before serving. Serve the pot pie hot.
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