Fall weather is officially here and I’m excited because I get to share the fall recipes I’ve been working on. As much as I love summer and warm weather, I also love the comfort food that comes with the season change.
In my opinion, chicken pot pie epitomizes comfort food but can be a bit heavy. I decided to play around with a typical chicken pot pie recipe, lighten it up, and add in some fall flavors.
The filling is full of vegetables and is flavorful without being overly creamy. The crust is slightly more chewy than a typical pie crust, but I enjoy it because it feels more substantial and isn’t super oily.
This recipe is low mess since I made the filling in a large (12 inch) cast iron pan and threw the crust loosely on top before tossing it in the oven. If you don’t own a cast iron pan, you can still make this recipe by transferring ingredients into a pie dish and baking it.
I mentioned in a recent post that I’m working with Chēbē to create a few recipes using their baking mixes. I absolutely love their products because they’re versatile, grain free, and they taste great. I used their all purpose baking mix for the crust in this recipe and it worked wonderfully.
It was easy to work with and didn’t fall apart or crumble like some of the other crusts I’ve tried in the past. I have seen Chēbē products in Whole Food’s or you can order boxes through their website.
If you are looking for the perfect recipe to kick off fall with, give this a try!
Ingredients (Prep Time: 35 min. Total Time: 90 min. Serves: 6)
For the Crust:
- 1 package Chēbē All Purpose Baking Mix
- 1 tsp. baking soda
- 3 Tbsp. cold butter, cut into tiny cubes
- 2 eggs
- 2 Tbsp. milk
- 2 Tbsp. water
- In a medium mixing bowl whisk together Chēbē All Purpose Baking mix and baking soda.
- Using a fork, mash the butter into the flour mixture until it is crumbly and well incorporated.
- Add in eggs, milk and water and mix until stretchy and smooth. Form mixture into a ball. If the dough is a bit dry, add in more milk 1 Tbsp. at a time.
- Cut two large pieces of parchment paper and lay dough between them. Roll into a 12 inch round and place it in the freezer while you finish the filling portion of the recipe (leave it in between the parchment paper).
For the Filling:
- 3 Tbsp. olive oil
- 2 large carrots, diced
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 Tbsp. fresh sage, minced
- 3 cups butternut squash, cut into 1/2 inch cubes
- 4 cups shredded kale
- 1/4 cup gluten-free flour (I use cup4cup)
- 1 rotisserie chicken, shredded (about 3 cups)
- 4 cups chicken broth
- Salt & Pepper to taste
- Preheat oven to 400 degrees.
- In a large skillet, heat oil over medium heat. Add in onions and sauté until they start to soften, about 5 minutes. Once softened, add in garlic, sage, carrots, celery, and squash. Sauté until the celery begins to turn translucent, about 5 more minutes.
- Add in kale and sauté until it just starts to wilt. Sprinkle flour over the vegetables, stir until combined.
- Pour in chicken broth bring to a boil. Reduce to a simmer and stir constantly until it the mixture begins to thicken up, about 5 minutes.
- Once thickened, turn off the heat and add shredded chicken.
- Remove dough from freezer and peel off parchment paper. Lay dough round over the top of the filling mixture in the skillet.
- Place the skillet in the oven and bake for 35 – 40 minutes until the crust is golden brown and the filling is bubbly.
- Remove from oven and allow the pie to cool for 15 minute before serving. Enjoy!