This harvest chicken pie is the perfect combination of a flaky crust, mixed with warm fall vegetables in a creamy sauce. It’s great to sit by the fire with a warm bowl. Your family will love it!

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Ingredients

Chicken Breasts or Roasted Whole Chicken

Flaky Pie Dough or store-bought

Carrots, cut into circles

Yukon Gold Potatoes

Kabocha or Acorn Squash

Butternut Squash

Medium Onion, optional

Garlic, minced

Salt

Olive Oil

Italian Seasoning

Heavy Cream (I use raw cream)

Butter

Soft-White Wheat Flour or All-Purpose

Chicken Broth

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Instructions

Cook the Chicken: Coat both sides of the chicken breasts with Italian seasoning. Cook the chicken breasts in a skillet with the olive oil until an internal thermometer reaches 165°and set aside. Alternatively, bake the chicken in the oven (350℉ for 30 minutes) or pull the meat off of a roasted chicken (set aside as well).
Prepare the Vegetables: Cut everything up into 1/2 inch cubes or circles. Dice the onion into smaller pieces. Place them all on a parchment lined baking sheet. Drizzle olive oil over the vegetables. Add salt and pepper. Roast in the oven at 350°for 20-25 minutes. Vegetables should be soft.
Make the Sauce (filling): Add flour and butter to a skillet. Whisk together to form a roux (thick paste). Add chicken broth and whisk until the sauce starts to thicken. Add the minced garlic. Stir in the cream and seasoning. Add the roasted vegetables, chicken and cook on medium-low heat with lid on for about 10 minutes.
Prepare the Crust and Assemble the Pie: Roll out the bottom pie crust and place in the pie pan. Decorate the edges to your liking. Poke holes with a fork on the bottom of the crust to allow for steam to escape. Pour the filling mixture into the pie shell. Roll out the top pie crust and place on top of the pie pan. Crimp the edges and top with cut outs (if you like). Combine the water and egg and brush the top of the crust with the egg wash.
Bake the Pie: Cover the edges with foil or a pie crust shield. Bake the pie on 400°for approximately 40 minutes. The crust should be golden brown and flaky. Allow to cool for 8-10 minutes.

Make Your Own Flaky Pie Dough

Ditch the store-bought pie crusts in the refrigerated section and make your own flaky, nutritious pie crust.

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TIPS

Use whatever vegetables you have. I like to also cut up sweet potatoes. You can also add peas, corn and celery. I love using root vegetables and winter squashes.
This harvest chicken pie can be baked in a 10 inch cast iron skillet as well.
Make multiple crusts and freeze them for later use.

Storage

Prepare the pie as if you are going to bake it. Place the entire pie (dish included) in a zip loc bag or wrap it good with plastic wrap and foil. It will last in the freezer for 2-3 months. When you are ready to bake it, just follow the directions below.
To store your baked Harvest Chicken Pie, it will last in the refrigerator for 2-3 days. To re-heat, place in a 300°oven for 15 minutes.

REMINDER:

Don’t forget to make this Leftover Turkey Pot Pie, Old-Fashioned Apple Pie or this Cherry Galette!

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What Makes This Pie So Good?

To start, you have to have a flaky crust. A homemade crust is usually more flakier than a store-bought one and it has better ingredients in it. Next, the filling is what makes it. You want a cream based sauce combined with delicious vegetables. I like to roast my veggies in the oven instead of just putting everything in the sauce raw. By cooking the veggies first, it allows the crust to stay flaky and not get too tough. Root vegetables and winter squashes take extra time to cook so it’s best to cook them ahead of time. Otherwise, if you cook your harvest chicken pie longer, the veggies might get done but the crust will more than likely get tough from being overdone.

Items Used in This Recipe

Harvest Chicken Pie

This harvest chicken pie is the perfect combination of a flaky crust, mixed with warm fall vegetables in a creamy sauce.

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Servings: 8 servings

Ingredients Method Notes

Ingredients

Pie Crust

2 Flaky Pie Dough or store-bought

Filling

4 Chicken breasts or a whole roasted chicken
2 tsp Italian Seasoning
1 cup Carrots (sliced)
1 cup Yukon Gold Potatoes (cubed)
1 cup Kabocha or Acorn Squash (cubed)
1 cup Butternut Squash (cubed)
1 medium Onion (diced)
3 Cloves of Garlic (minced)
Salt & Pepper
Extra Virgin Olive Oil

The Sauce

1 tbsp Italian Seasoning
1/2 cup Heavy Cream
4 tbsp Grass-fed butter
4 tbsp Fresh-Milled Soft White Wheat Flour (or All-purpose)
3-4 cups Chicken Broth

Method

Cook the Chicken: Coat both sides of the chicken breasts with Italian seasoning. Cook the chicken breasts in a skillet with the olive oil until an internal thermometer reaches 165° and set aside. Alternatively, bake the chicken in the oven (350℉ for 30 minutes) or pull the meat off of a roasted chicken (set aside as well).
Prepare the Vegetables: Cut everything up into 1/2 inch cubes or circles. Dice the onion into smaller pieces.Place them all on a parchment lined baking sheet. Drizzle olive oil over the vegetables. Add salt and pepper. Roast in the oven at 350° for 20-25 minutes. Vegetables should be soft.
Make the Sauce (filling): Add flour and butter to a skillet. Whisk together to form a roux (thick paste). Gradually add chicken broth (add more, if needed) and whisk until the sauce starts to thicken. Add the minced garlic. Stir in the cream and seasoning. Add the roasted vegetables, chicken and cook on medium-low heat with lid on for about 10 minutes.
Prepare the Crust and Assemble the Pie: Roll out the bottom pie crust and place in the pie pan. Decorate the edges to your liking. Poke holes with a fork on the bottom of the crust to allow for steam to escape. Pour the filling mixture into the pie shell. Roll out the top pie crust and place on top of the pie pan. Crimp the edges and top with cut outs (if you like). Combine the water and egg and brush the top of the crust with the egg wash.
Bake the Pie: Cover the edges with foil or a pie crust shield. Bake the pie on 400° for approximately 40 minutes. The crust should be golden brown and flaky. Allow to cool for 8-10 minutes. Remove foil or pie shield and serve.

Notes

Use whatever vegetables you have. I like to also cut up sweet potatoes. You can also add peas, corn and celery. I love using root vegetables and winter squashes.
This harvest chicken pie can be baked in a 10 inch cast iron skillet as well.
You might have leftover dough when you start assembling the pie. I like to have it available in case I want to use cookie cutter cutouts along the top edges. You can always back down the flour to 2 1/2 cups and use less butter if you don’t think you’ll need extra dough for the top crust.

I hope this harvest chicken pie warms your heart and brings you comfort during the Fall and Winter (or anytime, really). Tag me over on Instagram and share to Pinterest if you make this hearty meal. Enjoy!

Wendy lea walker little house simple living

Wendy Lea Walker, NTP

Nutritional Therapy Practitioner

I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple home.

Harvest Chicken Pie

Ingredients