October 23, 2015
Feel free to use either one of my pie crust recipes for this seasonal pot pie, although I tend to favor the Pillsbury copycat version in club angell best because of the spot on flavor and it also seems to be a bit more stable structurally. Also, to keep the crust dairy free you can use all shortening rather than the butter/shortening combo I use!
- 2 tbsp butter or coconut oil
- 1 onion, diced
- 4 garlic cloves, minced
- 3 ribs celery, chopped
- 1 cup carrots, sliced
- 1 ½ cups butternut squash, diced
- 1 lb boneless, skinless chicken thighs, diced
- 1 tsp sea salt
- 1 tsp black pepper
- ½ tsp ground nutmeg
- 2 cups frozen peas
- Preheat oven to 350 degrees. Prepare both the pie crust and pumpkin gravy according to their respective directions. Be sure to double the pie crust so you have a bottom and top crust! Press one of the rolled out pie crust into a 9 inch pie plate and set aside.
- In a large skillet melt the butter/coconut oil over medium high heat. To the skillet add the onion, garlic, celery, carrots and squash and cook for 7 minutes or until softened. Add the chicken, salt, pepper and nutmeg, stir to combine well and cook until chicken is no longer pink. Add the peas and cook for an additional minute.
- Stir the prepared gravy into the skillet and stir well to combine. Remove from heat and transfer the contents of the skillet into the prepared crust in the pie plate. Spread the filling evenly and top with the second pie crust. Pinch the edges closed with the tines of a fork. Place into the oven and bake for 25 minutes or until top crust begins to brown.
- Allow to cool for 10 minutes before slicing and serving.