Looking for delicious and comforting fall recipes dinner that will warm you from the inside out? You’ve come to the right place! This blog post is packed with hearty, flavorful, and easy-to-make dinner ideas that are perfect for those crisp autumn evenings. From creamy soups and stews to roasted masterpieces and comforting casseroles, get ready to discover your new favorite fall family meals!
What is Harvest Chicken Pot Pie ?
Ever wondered why they call it “Harvest Chicken Pot Pie”? Does it magically appear after the autumn equinox? Did a farmer accidentally drop a baked chicken into a pumpkin patch? (Okay, maybe not!) While the name might conjure images of bountiful fields and Thanksgiving feasts, the real reason is much simpler: this dish celebrates the season’s harvest of fresh vegetables! It’s a delicious blend of succulent chicken and seasonal veggies, all wrapped up in a flaky, golden crust.
And let’s be honest, the way to a man’s heart is through his stomach, but this pot pie wins over everyone! So, ditch the takeout and try making your very own Harvest Chicken Pot Pie tonight. You won’t regret it!
Why You’ll Love This Harvest Chicken Pot Pie:
This Harvest Chicken Pot Pie isn’t just another dinner; it’s a hug in a bowl. The creamy filling, bursting with tender chicken and sweet, earthy vegetables, will warm you from head to toe. Making it at home is a major win for your wallet, too! Store-bought pies can be pricey, but this recipe lets you control the ingredients and portion sizes for a fraction of the cost.
Plus, the flaky, homemade crust is the cherry on top (or should we say, the crust on top?). It’s also worth comparing to a regular chicken pot pie, but this version has that extra autumn twist with the inclusion of more seasonal elements like butternut squash. Ready to dive in and enjoy a slice of fall comfort? Let’s get cooking!
Key Ingredients for Harvest Chicken Pot Pie:
Here’s a visual and a list of everything you’ll need to create this cozy masterpiece:
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup cubed butternut squash (pre-cut is fine!)
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
- 1 large egg, beaten (for egg wash)
How to Make Harvest Chicken Pot Pie:
This Harvest Chicken Pot Pie is surprisingly easy to make and tastes incredible. It requires about 30 minutes of prep time and an hour in the oven. The blend of fresh vegetables, tender chicken, and creamy sauce creates a symphony of flavors that’s perfect for a chilly fall evening. The homemade crust adds the perfect finishing touch.
- Step-by-Step Instructions:
Prepare the Crust (or use store-bought): In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Tip: If using store-bought crust, skip this step!
Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the mushrooms, thyme, rosemary, salt, and pepper and cook for another 5 minutes, until the mushrooms are tender.
Make the Cream Sauce: Melt the butter in the same pot. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Stir in the heavy cream and bring back to a simmer.
Combine Filling Ingredients: Stir in the shredded chicken, peas, and butternut squash into the cream sauce. Mix well and remove from heat. Taste and adjust seasonings as needed.
Assemble the Pot Pie: Preheat oven to 375°F (190°C). Roll out the chilled crust on a lightly floured surface to about 1/8-inch thickness. Cut out a circle slightly larger than the size of your pie dish or individual ramekins.
Fill and Bake: Transfer the chicken mixture into the pie dish or ramekins. Place the crust over the filling, crimping the edges to seal. Cut a few slits in the top of the crust to allow steam to escape. Brush the top of the crust with egg wash.
Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10-15 minutes before serving.
What to Serve Harvest Chicken Pot Pie With
Harvest Chicken Pot Pie is a complete meal on its own, but here are a few suggestions to complement the flavors and create a well-rounded fall dinner:
Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the rich and creamy pot pie. A salad with cranberries and walnuts would be especially festive.
Roasted Brussels Sprouts: These pair perfectly with the hearty flavors of the pot pie and add a touch of green to your plate. Drizzle with balsamic glaze for extra flavor.
Cranberry Sauce: A tangy cranberry sauce provides a sweet and tart counterpoint to the savory pot pie.
Apple Cider: A warm mug of apple cider complements the autumn season or spiced wine.
Top Tips for Perfecting Harvest Chicken Pot Pie:
- Use High-Quality Chicken Broth: This is the base of your sauce, so choose a broth you love to add more depth to the other ingredients.
- Don’t Overwork the Crust: Overworking the dough will result in a tough crust. Handle it gently and only mix until just combined.
- Pre-Cook the Butternut Squash: If you don’t want to risk undercooked squash, pre-cook it slightly before adding it to the filling. You can roast it in the oven or microwave it for a few minutes.
- Make it Ahead: You can assemble the pot pie ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little kick.
- Substitute Vegetables: Feel free to swap out the vegetables based on what you have on hand. Root vegetables like parsnips and turnips would also work well.
Storing and Reheating Tips:
- Storing: Leftover Harvest Chicken Pot Pie can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly to prevent it from drying out.
- Reheating: To reheat, preheat oven to 350°F (175°C). Cover the pot pie with foil to prevent the crust from burning and bake for 15-20 minutes, or until heated through and you can also use microwave for quicker heating.
- Freezing: You can freeze unbaked Harvest Chicken Pot Pie for up to 2-3 months. Wrap it tightly in plastic wrap and then foil. When ready to bake, thaw in the refrigerator overnight and bake as directed. You can also freeze any prepared chicken mixture separately for up to three months.
Final Thoughts:
This Harvest Chicken Pot Pie is the perfect way to celebrate the flavors of fall. Whether you’re a seasoned cook or a beginner in the kitchen, this is a recipe that anyone can master and enjoy. So gather your family around the table, savor each bite, and make some memories together. Happy fall cooking!
FAQs:
Q: Can I use store-bought pie crust to save time?
A: Absolutely! Using store-bought crust is a great time-saver. Just make sure to choose a good quality brand for the best results.
Q: Can I make this recipe vegetarian?
A: Yes, easily! Substitute the chicken with chickpeas or lentils. You may also want to add some extra vegetables like cubed potatoes or sweet potatoes for added heartiness.
Q: What if I don’t have heavy cream?
A: You can use half-and-half or milk in a pinch, but the sauce won’t be as rich and creamy. Add a tablespoon of butter to compensate for the reduced fat content.
Q: Can I make individual pot pies instead of one large one?
A: Yes, definitely! Divide the filling among individual ramekins and top each with a circle of crust. Reduce the baking time by a few minutes.
Q: The crust is browning too quickly. What should I do?
A: Cover the pot pie with foil during the last 15-20 minutes of baking to prevent the crust from burning. Then remove it for the last 5-10 minutes.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest