Autumn Harvest Chicken and Root Vegetable Pot Pie with Rosemary Crust

The air is crisp, carrying the scent of fallen leaves and woodsmoke. A gentle breeze rustles through the nearly bare branches of the apple trees, remnants of the summer’s vibrant green now transformed into hues of gold and russet. It's the kind of day that begs to be spent outdoors, gathering the last of the garden's bounty – carrots pulled from the cool earth, potatoes unearthed from their hidden slumber, and the final, stubborn tomatoes clinging to their vines. After a day spent connecting with the land, nothing sounds better than a warm, comforting meal, one that celebrates the flavors of the season and fills the kitchen with an aroma that says, "Welcome home." This Autumn Harvest Chicken and Root Vegetable Pot Pie, with its flaky rosemary crust and hearty filling, is just that meal. The satisfaction of using fresh, homegrown ingredients (or locally sourced ones from your farmer's market!) only adds to the joy.

Why You'll Love This Recipe

This pot pie is the epitome of cozy comfort food, perfect for a chilly autumn evening. It's a complete meal in one dish, which means less cleanup! Packed with seasonal root vegetables and tender chicken in a creamy sauce, and topped with a fragrant rosemary crust, it’s both visually appealing and deeply satisfying. This recipe is flexible, allowing you to utilize a variety of seasonal vegetables and pantry staples you likely already have on hand.

Ingredients List

For the Filling:

• 1 lb boneless, skinless chicken thighs, preferably pasture-raised. Cut into 1-inch pieces. If you don't have chicken thighs, you can use chicken breasts, but be sure not to overcook them.
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 sweet potato, peeled and chopped
• 1 cup butternut squash, peeled, seeded, and cubed
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth, preferably homemade
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour (or gluten-free all-purpose blend)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and freshly ground black pepper to taste
• 1/2 cup frozen peas (optional)

For the Rosemary Crust:

• 1 1/2 cups all-purpose flour
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Prepare the Chicken: Season the chicken pieces with salt, pepper, thyme, and sage. In a large Dutch oven or cast iron skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.

2. Sauté the Vegetables: Add the onion, carrots, parsnips, sweet potato, and celery to the pot. Sauté until the vegetables are slightly softened but still have a bite, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
   

3. Make the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the sauce has thickened slightly.

4. Combine and Simmer: Return the chicken to the pot. Add the butternut squash and frozen peas (if using). Simmer for another 10-15 minutes, or until the squash is tender and the chicken is cooked through. Stir in the heavy cream and season with salt and pepper to taste. Remove from heat.

5. Prepare the Rosemary Crust: In a large bowl, whisk together the flour, rosemary, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.

6. Roll Out the Dough: Turn the dough out onto a lightly floured surface and gently pat it into a disc. Roll out the dough on a lightly floured surface to about 1/4-inch thickness, large enough to cover the top of your pot or baking dish.

7. Assemble the Pot Pie: Preheat oven to 400°F (200°C). Carefully place the dough 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 crust with the beaten egg for a golden-brown finish.
   

8. Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

9. Enjoy: Serve your freshly baked Autumn Harvest Chicken and Root Vegetable Pot Pie and relish the beautiful aromas!

Serving Suggestions

Serve this pot pie with a simple green salad dressed with a tangy vinaigrette to balance the richness of the dish. It’s also delicious on its own, but a dollop of homemade applesauce adds a touch of sweetness. Leftovers can be reheated in the oven or microwave. This is a great dish to share with family and friends around a cozy table.

Closing

Homesteading is all about embracing the seasons and using what you have. Feel free to experiment with different vegetables in this pot pie, depending on what's available in your garden or at your local market. Try adding turnips, rutabagas, or even kale. And don't be afraid to adjust the herbs to your liking – a little fresh thyme or parsley would also be delicious.
We'd love to see your creations! Share your photos on social media using #BetterHomesAndHarvests. There's nothing quite like the comforting warmth of homemade food, especially when shared with loved ones during the harvest season. What are your favorite root vegetables to cook with during Autumn?