A classic veggie packed family friendly meal perfect for a cold day, made spooky with a cute Jack-O’-Lantern face.

WHY I LOVE A POT PIE

I don’t have to worry about any sides! This is a meal all in itself already loaded with veggies and protein.
It’s a great way to use up leftover cooked chicken, turkey, beef, or even ham. I can throw in whatever excess veggies I happen to have in the fridge or garden.
A pot pie is the perfect meal to share. This recipe makes two pies, so you can either feed a crowd, freeze one for later, or deliver one to a friend! Truly a great option for a meal train or a field meal because it is so portable.
The filling is versatile. You can use the filling for more than just pie! The saucy filling pairs perfectly with gnocchi or egg noodles if you don’t want to go through with baking a pie.

INGREDIENTS FOR A POT PIE

Pie crust. If making it from scratch is your thing, go for it! Personally I take the easy route and opt for the frozen Pillsbury deep dish crust for the bottoms and their refrigerated Ready-to-Bake Pie Crusts for the tops. The bottoms already include the disposable pie dish, which is a bonus if you’re planning to take the pie to a friend or freeze it for a while.

Butter & Flour. This turns into the roux which makes the saucy gravy we all know and love. If you happen to be gluten intolerant, you can substitute an all purpose gluten free flour here for the same result and serve the filling over gnocchi.

Veggies. I used the classic onions, celery, carrots, mushrooms, and peas for my pie but you can feel free to substitute them for the veggies you have on hand! Sweet potatoes or other squash would be an excellent addition. Overall you’ll need just over 5 1/2 cups of chopped veggies.

Shredded chicken. Use cooked shredded chicken from a rotisserie chicken (most delis sell it already shredded) or poach a few thighs to shred. Feel free to substitute any other cooked meat you have.

Worcestershire sauce. This adds just the right amount of tang for a little extra depth to the filling.

Garlic & herbs. I used thyme, rosemary, and garlic to balance out the pie.

Stock & cream. This is what makes the delicious saucy gravy that ties the filling together.

Egg wash. You’ll brush this on the pie ahead of baking to get a nice golden brown color.

METHOD

STEP 1: Melt a stick butter in a medium Dutch oven or large saucepan. Add onions, celery, carrots, and season with salt. Sauté for about 10min until they begin to soften just a little.

STEP 2: Add your mushrooms and garlic and continue to sauce for another 3min. Then add the Worcestershire sauce and scrape at the bottom of your pan to lift up any browned bits.

STEP 3: Sprinkle flour and stir well. Then add the broth and cream and continue to stir until it is well incorporated. Bring it to a gentle simmer until it has a gravy consistency.

STEP 4: Add chicken and peas, stir. Taste and add salt and pepper to your liking.

STEP 5: Spoon the filling into your pie dish. “Carve” a Jack-O’-Lantern into the upper crust piece and place onto the pie. Press the edges with a fork and trim excess.

STEP 6: Brush on the egg wash. Cover edges with foil or a pie protector.

STEP 7: Bake pie on rimmed baking sheet at 350 degrees for 15min. Remove the pie edge protector (foil). Bake additional 20-30min or until it’s golden brown and bubbling gently.