Chicken Pot Pie with Bread Crumbs.
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. The chicken tender roasted thighs and root vegetables, combined with the delicious bread crumbs is sure to warm your kitchen.
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
Instructions
Roast the vegetables and chicken
- 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.
- 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
- Place stale sandwich bread in a food processor and pulse until the bread is finely crumbled.
- Melt 2 tablespoons of melted butter and drizzle over the bread crumbs. Toss together.
Make the chicken pot pie
- 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.
- Add in chicken stock, half and half, poultry seasoning, salt, and pepper to taste. Simmer for 3-4 minutes until the sauce has just begun to thicken.
- 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.
- 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!