🍂 Fallen Leaf Chicken Pot Pie! 🍂
The ultimate Pumpkin Spiced Chicken Pot Pie recipe! Delicious and fun for the whole family to enjoy. Simple and easy to make, serve right away or freeze and serve for a larger party! I also added a bonus recipe below for Kale and Butternut Squash salad with roasted garlic dressing! Enjoy!
Get the Fall Leaf Chicken Pot Pie Recipe Here!!
Fallen Leaf Chicken Pot Pie
Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M
The ultimate Pumpkin Spiced Chicken Pot Pie recipe! Delicious and fun for the whole family to enjoy. Simple and easy to make, serve right away or freeze and serve for a larger party! You can also use the for any holiday by changing your cookie cutters!
Ingredients
- 3 chicken breast (cubed) or store bought1
- large yellow onion
- 4 celery stalks, chopped
- 4 large carrots, chopped
- 1 bag of frozen peas
- 4 cloves of garlic
- ½ tablespoon of salt
- ¼ tablespoon pepper
- 3 tablespoons of olive oil
- 1/2 cup of flour
- 4 cups of Chicken broth
- 1 stick of butter
- 1 Egg with 1 tablespoon of water mixed in a bowl
- ¼ cup of Heavy cream or pumpkin spice creamer
- 1 Pillsbury Pie Crust sheets OR puff pastry
- 6 ramekins
Instructions
- Preheat oven to 350. Place chicken breast on a sheet pan, rub them with olive oil and season with salt and pepper. Roast for 35-40 minutes. Once they are done cooking, cube them into 4 cups of chicken. Set aside.
- In a small saucepan, boil chicken broth and set aside. In a large saucepan, melt 1 stick of butter and sauté the onions and garlic until translucent. Add flour and cook on low heat, stirring consistently. Slowly add chicken stock and stir until well incorporated. Add ½ tablespoon of salt, ¼ tablespoon pepper and fold in the heavy cream or pumpkin spice creamer. Then add the chicken, carrots, celery, peas and fresh spices if you use cream.
- Fill the ramekins with chicken pot pie filling, place the leaf cuttouts on top, covering the filling completely. Using a brush, add a little egg wash and salt/cracked pepper on the top.
- Put the pies on a cookie sheet and bake for 1 hour OR until golden brown and bubbling. Serve or freeze!
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