Name: Chicken Pot Pie with Bread Crumbs.
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 pound Chicken Thighs; 2-3 Carrots; 1 pound Turnips; 1 pound Parsnips; 3 tablespoons avocado oil; 1 Onion; 4 cloves Garlic; 2 cups Chicken Stock; ½ cup Half and Half; ½ cup All-purpose flour (unbleached organic or Einkorn); Salt and Pepper; 3 cups Day Old Sourdough Bread (or sandwich bread); 2 tablespoons Salted Butter; 1/2 teaspoon poultry seasoning

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Chicken Pot Pie with Bread Crumbs, a classic comfort dish, combines tender chicken, creamy filling, and a crispy breadcrumb topping to create a healthy and comforting family meal. This dish epitomizes home cooking to me. The tender roasted chicken thighs and root vegetables, combined with the delicious sourdough bread crumbs is sure to warm your kitchen.

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close up of chicken pot pie with bread crumbs

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Just a few ingredients

Chicken Thighs
Carrots
Turnips
Parsnips
Onion
Garlic
Chicken Stock
Half and Half
All-purpose flour
Salt and Pepper
Day Old Sourdough Bread
Butter

staub skillet of chicken pot pie with bread crumbs and a silicone and wood spatula digging in and serving on a wood table

Here’s How To Make Chicken Pot Pie with Bread Crumbs.

The details:

Roast the vegetables and chicken

Step 1: Peel the root vegetables. Cut the root vegetables in bite size chunks, 1/2 an inch. Place the chicken thighs on a parchment lined baking sheet and put the root vegetables around.

Step 2: Drizzle everything with 2 tablespoons of avocado oil, salt, and pepper. Toss gently and roast at 400 ℉ for 20 – 25 minutes. Remove from oven and set aside.

Make the bread crumbs

Step 1: Place stale sandwich bread in a food processor and pulse until the bread is finely crumbled.

Step 2: Melt 2 tablespoons of melted butter and drizzle over the bread crumbs. Toss together.

homemade sourdough breadcrumbs in a glass bowl

Make the chicken pot pie

Step 1: In a large oven-safe skillet over medium heat, add 1 tablespoon of avocado oil. Sauté onions and garlic until soft and translucent. Sprinkle over the flour and cook for 2 more minutes.

Step 2: Add in chicken stock, half and half, salt, and pepper to taste. Simmer for 3-4 minutes until the sauce has just begun to thicken.

Step 3: Shred or chop the roasted chicken and add the chicken and roasted root vegetables to the skillet and stir, fully coating the chicken and vegetables.

Gently flatten the filling out in the skillet.

Step 4: Bake at 375℉ for 15-20 minutes.

The last 10 minutes of baking, top with the fresh bread crumbs and bake for 10 minutes longer. Let cool slightly before serving!

I’d love to hear from you, so don’t forget to share it with me on Youtube or Instagram @healthyelizabeth if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!

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5 from 1 vote