I really hate wasting food, so every now and then (especially during the holidays) I go through my fridge and use up vegetables and meats that are about to go bad in a one-pot-type meal. This is a delicious and healthy chicken pot pie recipe that I developed one year to do just that. But, it turned out so tasty that it’s become a winter staple in my house. I highly recommend making homemade stock—it adds so much flavor and depth—but you can also use packaged broth and pre-cooked meat, like a rotisserie chicken.
The herbed, whole wheat crust turns out flaky every time and is healthier than regular, white flour crust, making this a great start-of-the-year comfort food with less guilt.
I really love the combination of shredded, boiled chicken breasts, kale, and butternut squash. But since this recipe is to help you clean out your fridge, feel free to vary some of the ingredients, depending what you have lying around. Here are some substitution ideas:
Chicken: Turkey, pulled pork, cooked sausage, or any tender leftover meat.
Squash: Sweet potatoes, regular potatoes, pumpkin
Kale: Swiss chard (leaves only), spinach (add after cooking the squash), collard greens, or any hearty greens
Herbs: Feel free to throw in any finely chopped fresh herbs! Just keep it under 2 tablespoons and take it easy on the marjoram.
Additionally, you can use chopped leeks instead of the onions, and jalapeños or other hot peppers like Anaheim instead of serrano. And try not to skip the peas! They add a delicate sweetness that really complements the bitterness of the greens. —Jenya | BlueGalley
WHO: Jenya | BlueGalley is a blogger living in California. This is her second contest finalist!
WHAT: A pot pie that cleans out the fridge in a very glamorous, very flavorful way.
HOW: Stir together vegetables, fresh herbs, a homemade gravy, and shredded chicken and hide them under a crust flecked with herbs. Bake until golden, slice open, and tuck in.
WHY WE LOVE IT: The ideal chicken pot pie should be flavorful—and there should be plenty of chicken. This recipe has both. Don't be put off by what seems like a long list of instructions: This recipe is really not difficult to make but if you're pressed for time, you could easily use store-bought stock and even a rotisserie chicken. It's also very welcoming of whatever vegetables you have on hand. The herbs add great flavor to the gravy, and the little bit of heat from the pepper is a perfect foil to the richness. It's a perfect "one-pot" dinner for a cold winter night. —The Editors