Herbed Chicken Pot Pie + Win a $50 Gift Card to Sprouts!

1 chicken pot pie ingredients

With the holidays in full swing, there are tons of opportunities for us to indulge in the treats that come along with the season. While I do love myself some luscious cakes and pies I also have a healthy appreciation for savory dishes too. After surviving Thanksgiving dinner and a few days of leftovers, I headed back into the kitchen to pull together a dish inspired by a shopping trip at Sprouts Farmers Market.

2 onions

The folks at Sprouts provided me with an opportunity to shop at one of their stores for items needed to prepare a recipe for the holidays. I chose to make an Herbed Chicken Pot Pie adapted from this skillet version. It made sense because it’s highly versatile and fairly simple to make.  You can use fresh ingredients or leftovers from your previous night’s dinner.

3 butternut squash

I took my time and strolled through Sprouts’ produce department looking for something different to use in this pot pie. There were plenty of fresh vegetables to choose from but the ones I decided to try were butternut squash and parsnips. This would be the first time I’d try either in a pot pie.

4 parsnips

I also picked up some fresh Parsley, Thyme and Rosemary to flavor the roux. There’s just something about that combination of herbs that makes me happy.

5 chicken pot pie filling

Miss A was in the kitchen with me while I was mixing this all up. She even helped a little which I loved. That’s what this season is all about to me – spending time with family, even if it’s just for an hour preparing a meal.

6 chicken pot pie filling

We both loved the wonderful herb infused aromas and could hardly wait for the pot pie to go into the oven.

7 chicken pot pie

It would take every bit of an hour to bake but the smells…oh, the smells.

This season gets me because almost everywhere we go, food takes center stage. When it happens at home, we just get a little beside ourselves. We absorb the colors, textures, scents and flavors. Shamelessly I might add.

8 chicken pot pie

Our Herbed Chicken Pot Pie cooked up beautifully. This version is one of the brothy types. We cut into it pretty quickly instead of allowing it to rest, so the juices flowed out like a well seasoned spring. We’ll try to tame our hunger and exercise more patience next time.

9 chicken pot pie slice

The flavors, however, were all there in this pot pie. It was delicious. This particular recipe has already sparked ideas for the next one I make which will include a thicker, creamy filling.

Here are the instructions in case you want to try it yourself:

Herbed Chicken Pot Pie

Ingredients:

1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups whole milk
½ tsp black pepper
1 tsp garlic powder
1 tsp salt
2 tablespoons butter
1 large sweet onion, diced
3 cups cooked chicken breasts, cubed or shredded
2 cups fresh parsnips, cubed
1 cup butternut squash, cubed
1 cup frozen small sweet peas
2 tbsp chopped fresh parsley
2 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
Pastry for a 9-inch double crust pie
1 egg white, whisked until frothy

Directions:

Preheat oven to 350°. In a small dish, combine the black pepper, garlic powder and salt. Set aside.

Melt 1/3 cup butter in a large saucepan over medium heat. Gradually stir in the flour and cook, whisking constantly for 1 minute. Slowly stir in the chicken broth and milk and cook, whisking constantly for 7 minutes or until thickened and bubbly. Remove from heat, then stir in the black pepper mixture.

In a large Dutch oven, melt 2 tablespoons butter, add onion and sauté over medium-high heat for 10 minutes or until tender. Stir in chicken, parsnips, butternut squash, peas, parsley, thyme, rosemary and the sauce. Stir until combined. Remove from heat.

Carefully, place one piecrust in a 9-inch pie plate. Spoon in chicken mixture and top with the remaining piecrust, pinching edges to seal.

Brush top of piecrust with egg wash. Cut 4 to 5 slits in top of pie for steam to escape then bake at 350° for 1 hour or until golden brown and bubbly.

Remove the pot pie from the oven and let sit for 15 to 20 minutes before digging in. Although it smells lovely, allowing it to rest first will help the juices to thicken a little.


Enter to Win a $50 from Sprouts Farmers Market and create your own Holiday Recipe!

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At Sprouts, we believe healthy living is a journey and every meal is a choice. We love to inspire, educate and empower every person to eat healthier and live a better life. This isn’t just a mission. It’s our passion.

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Disclosure: I received a $50 Gift Card to buy groceries from Sprouts Farmers Market and prepare a Holiday Recipe. All opinions in this post are based on my own personal experience. You can view my full Disclosure Policy here

More about Teresa

I am a born and raised Georgia Peach, lover of Food and how it brings people together, a woman of Faith and die-hard Inspiration sponge.

20 thoughts on “Herbed Chicken Pot Pie + Win a $50 Gift Card to Sprouts!

  1. Adriana Gonzalez

    I’m excited about making Tamales this holiday season.

    Reply

    1. Teresa

      Ohhh Tamales…love those! I may need to find a good recipe for some myself. Thanks for participating Adriana!

      Reply

  2. Kelly

    Every Christmas my family does 12 different cookies for the 12 days of Christmas. Then we share them with our neighbors. It is a tradition that I love. So I am most excited to make those. However, the pot pie on this post looks like something I will be making soon as well.

    Reply

    1. Teresa

      Kelly, you have some lucky neighbors. Sharing cookies is a beautiful family tradition to have. Thanks for visiting and for sharing!

      Reply

  3. tammy

    I’m going to try banana nut bread

    Reply

    1. Teresa

      The smell of Banana Nut Bread when it’s baking is intoxicating. It makes you feel all warm and fuzzy. I love to toast a slice and spread a little butter on it so I can visit my happy place. Can you tell I’m a fan? LOL. Thanks for entering the contest Tammy and happy baking!

      Reply

  4. Christina B.

    I’m excited to make deviled eggs. We love them but I never make them unless it’s Thanksgiving or Christmas.

    Reply

    1. Teresa

      Hi Christina! It’s so odd how we choose to make certain dishes only during the holidays. You should totally make some during the Spring. If you want to really shake things up, mix in some smoked salmon – which I hope you love!

      Reply

  5. Tammy Woodall

    I’m going to make a Southern Chocolate Pecan Pie for the holidays.
    Tammy Woodall recently posted…Herbed Chicken Pot Pie + Win a $50 Gift Card to Sprouts!My Profile

    Reply

    1. Teresa

      You’re speaking my language Tammy. Chocolate Pecan Pie with a hot cup of coffee would be perfect right now. I like how you distinguish it as Southern too…that’s love! Thanks for joining in and Happy Holidays!!

      Reply

  6. Elena

    I am excited to bake gingerbread cookies

    Reply

    1. Teresa

      It’s cool how folks bake cookies this time of year. I’ve eaten my fair share of gingerbread cookies but have yet to pull out a tray from my own oven. I may have to follow you lead Elena. Thanks for participating and best wishes this holiday season!

      Reply

  7. Elle P.

    I am excited to make homemade apple pie.

    Reply

    1. Teresa

      Sounds good Elle. I bet it would be pretty awesome with a scoop of ice cream too! Happy Holidays!

      Reply

  8. Bo Simsm

    I am most excited to make yorkshire pudding this Xmas!

    Reply

    1. Teresa

      Bo, as interesting as it looks, that’s one dish I’ve never tried. Thanks for mentioning it here. I’m curious to try making them at home now.

      Reply

  9. Giovanna S

    I can’t wait to make sweet potato pie!

    Reply

    1. Teresa

      Sweet Potato Pie is always a good choice Giovanna S. It’s like Autumn comfort food!

      Reply

  10. linda

    I am excited to make beef stew which is a family recipe.

    Reply

    1. Teresa

      You’re bringing back memories now Linda! It’s been such a long time since I’ve had beef stew. Happy cooking and thanks for participating!

      Reply

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