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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Savory Pies Lunch Main Dish Poultry Vegetables American Southern United States Dinner Party Chicken Dietary Low Sodium Low Cholesterol Low Calorie Comfort Food Healthy 2 Low In Something Meat Brunch Taste Mood Number Of Servings Presentation Served Hot 4 Hours Or Less

Lori's Chicken Pot Pie

Lately i have of late been roasting a chicken every weekend. This weekend we had less guests than usual-i used the leftovers for a beautiful and delicious chicken pot pie, a wonderful one pot meal. It's a bit different, using roasted butternut squash, potatoes, carrots, and baby green beans instead of the usual potatoes and green peas. i hope you will try it, it was great!!

Steps

Remove prepared refrigerated pie crusts from refrigerator and let come to room temperature.
Peel , seed , and cube butternut squash and place on roasting pan coated with non-stick cooking spray.
Peel potatoes and cube , placing on same prepared roasting pan , along with baby carrots.
Sprinkle with salt and pepper to taste and roast in oven at 350 degrees for 45 minutes to 1 hour until tender.
Remove from oven and allow to slightly cool.
In a heavy duty skillet , saute celery and onion in 3 tablespoons olive oil until translucent.
Add 3 tablespoons of flour and stir for 1-2 minutes to make a roux.
Add 1 1 / 2 -2 cups chicken broth , 1 teaspoon dried thyme , 1 / 2 teaspoon granulated garlic and salt and pepper to taste , simmering on medium heat until thickened.
Add more chicken broth if needed until desired thickness.
Place one pie crust in 8 x 10 casserole dish.
Place chicken and roasted vegetables on top of crust.
Top with sauteed vegetables and roux , mixing gently.
Top.

Ingredients

refrigerated pie crusts, cooked chicken, baby carrots, potatoes, butternut squash, green beans, onion, celery, olive oil, flour, salt and pepper, chicken broth