Fall Harvest Chicken Pot Pie

For our next episode of Cooking Under Quarantine, we’ll be making another wondering Fall dish — chicken pot pie! This is one of my personal favorites, and this version features festive fall flavors and is wonderful for the cooler weather. The filling is made with roasted root vegetables and tender chicken, with a homemade crust. This dish comes together very easily and is very versatile and adaptable to what you have in your pantry and fridge. So follow along with Chef Jon, and let us know how yours turns out!

Cooking Under Quarantine – Fall Harvest Chicken Pot Pie

Ingredients:

  • 2-3 medium parsnips
  • 2-3 medium carrots
  • 2 sweet potatoes or yams
  • 1 butternut squash, peeled and chopped
  • 2 cups + 2 tablespoons of all-purpose flour
  • 2 tablespoon of sugar
  • Salt
  • Black pepper
  • ​4 cups of chicken stock — can also sub vegetable stock
  • Dried rosemary, 1 tablespoon
  • Poultry seasoning, 2-3 tablespoons — or combo of dried sage and dried thyme
  • Turmeric, 1-2 tablespoons
  • 2 sticks of butter or margarine
  • 1/2 cup ice water
  • 1 lb of boneless, skinless chicken thighs — can use chicken on the bone as well, but will need to cook longer
  • 1 large Spanish or yellow onion
  • Garlic, 6-7 cloves
  • Olive oil

Equipment:

  • Parchment paper
  • 2 baking sheets
  • 1 large skillet or pot
  • Food processor (optional)

Directions:

  1. Preheat the oven to 425 degrees Fahrenheit
  2. Season the chicken with olive oil, salt and pepper and bake for 25-30 minutes
  3. Chop the carrots, parsnips, butternut squash, and sweet potatoes into chunks — don’t worry if they’re not all the exact same size. That’s what makes this dish rustic, and they’re also going to be covered with our crust.
  4. Toss the veggies with olive oil, salt, pepper, and rosemary and spread on a parchment lined sheet pan, and roast for 45 minutes to 1 hour
  5. Meanwhile, let’s make the crust — this is a super simple crust, but you can also feel free to use a store-bought pie crust or puff pastry
  6. For the crust: add 2 cups of flour, sugar, butter/margarine, turmeric, half of the poultry seasoning, and 1 teaspoon of salt into the bowl of a food processor. Don’t have a food processor? Feel free to use a hand mixer, pastry cutter, or even 2 forms — just try to resist the urge to use your hands since we want the butter/margarine and the dough to stay cold
  7. Pulse the ingredients together, then start to pour the ice water (ice included) through the feeder (or add a bit at a time if not using food processor) until the dough starts to crawl up the side of the bowl and becomes a loose ball of dough
  8. Empty the dough out onto a floured board or counter and gently form into a ball —resist the urge to knead!
  9. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, but up to overnight
  10. While the dough is chilling, sauté chop up the onions and garlic, and start to sauce the onion on medium heat with a little bit of olive oil and season with salt and pepper
  11. Once the onions are golden brown, add the garlic and rest of the poultry seasoning and a bit more olive oil
  12. Make a roux in same pan by adding a couple of tablespoons of flour — don’t worry about the onions clumping up. They will loosen up when we add the liquid later on
  13. Let the roux cook until it’s nicely browned but not burnt, then add the chicken (or veggie) stock
  14. Lower the heat to simmer and once the sauce has thickened, add the wine
  15. Let the sauce thicken again until it’s about the consistency of gravy, then add the chicken and roasted veggies
  16. Turn off the heat and  mix well — you want the chicken and veggies to all be coated with the sauce and for all of the ingredients to become one
  17. Take your crust out of the fridge, and roll out your dough to about 1/4 inch thickness or until it’s as big as the pan you’ll be using (I usually use a rectangular pyrex)
  18. Fill your pot pie pan with the chicken-veggie mixture until it’s full but not overflowing because the crust will expand a bit
  19. Layer the crust over the mixture and tuck it into the sides — don’t worry about it being perfect. It will patch itself up a bit in the oven
  20. Make sure to cut a few of slits in top crust to allow for steam to escape or your pie may explode (really!)
  21. Bake at 375 for 45min to 1 hour, or until crust is golden brown and crispy

​Serve hot (if making later freeze or refrigerate the pot pie after putting on the top crust on and bake at same temp for an additional 15 min). Enjoy!

Cooking Under Quarantine — Moroccan Chicken Tagine

For our next episode of Cooking Under Quarantine, we’ll be making one of my favorite Fall dishes — Moroccan Chicken Tagine. While my version of this classic Moroccan dish isn’t actually cooked inside of a tagine pot, but it echoes a lot of the flavors that I love when I ordering tagines at Moroccan restaurants — a little bit sweet, salty, sour, savory and the protein is always fall apart tender. It’s very comforting as the weather turns colder, and is also great to make in the slow cooker! So follow along with Chef Jon, and let us know how yours turns out.

Cooking Under Quarantine, Moroccan Chicken Tagine!

Ingredients:

  • 1 chicken cut into 8 pieces or 1-2 lb package of boneless chicken thighs
  • 5-6 carrots chopped into chunks
  • 2 medium onions, roughly chopped
  • 1 cup of pitted green olives
  • 1 cup dried apricots
  • 4-5 garlic cloves
  • Spices: smoked paprika, turmeric, salt, pepper, cumin, cinnamon, coriander, Ras al Hanout (Moroccan spice blend)
  • 1-2 cups of chicken broth
  • 1/2-3/4 cup lemon juice
  • 2 preserved lemons, chopped — Can buy preserved lemons at most specialty food stores, but can also substitute 2-3 regular lemons, juices and zest grated
  • Parsley or Cilantro (optional)
  1. Blend the spices and any other spices you like and add a couple tablespoons of olive oil — enough to form into a rub and coat the chicken on all sides with it, Let the chicken marinate for at least 15 minutes in the spice rub
  2. Sauté chicken in olive oil in a hot Dutch oven or deep pot on both sides until browned but not fully cooked through
  3. Remove chicken and set aside. You’ll come back to it later
  4. In same pot add garlic and onions and cook until starting to brown (approx 5 min)
  5. Add carrots and keep cooking
  6. If you have extra, season the veggies with more of the spice rub and heat until fragrant
  7. Add preserved lemon and olives to the pot
  8. Add broth and lemon juice to veggie pan to deglaze the pan, and make sure to scrape bottom of the pot for flavor bits — add just enough broth so that the liquid covers the ingredients
  9. Add aprocots to the pot and make sure to give everything a good mix!
  10. Add the chicken back in and stir all together — taste the liquid and adjust seasonings to your taste. Maybe add more lemon, salt, etc
  11. Heat on medium high for 5-10 minutes until the liquid begins to simmer, then cover and lower heat to medium low and simmer for about 45 min – 1 hour
  12. Garnish with fresh chopped cilantro and/or parsley then spoon over couscous or serve in a bowl with sides of your choosing.

I love to serve this dish with some lemon couscous, herb roasted tomatoes and some crusty bread to mop up all the delicious sauce. It’s always a big hit and perfect for leftovers!