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!

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!