Ingredients
Method
- Prepare oven and pan. Preheat oven to 425F. Lightly grease a springform pan.
- Roast vegetables. Toss onions, carrots, celery, and brussels sprouts in a generous amount of olive oil and 1 tsp salt. Roast for 15 minutes, until brussels sprouts are tender and browning. Some of the skins will be very dark, and that’s fine! Remove the brussels sprouts from the pan and set aside. Return pan to the oven and roast another 15 minutes, until the rest of the veggies are browning and tender.
- Make sauce. In a sauce pan, melt butter over medium heat. Add garlic and cook until the garlic is fragrant and butter is beginning to darken. Whisk in flour and cook for two minutes, stirring. Gradually stir in milk and broth. Season with salt, pepper, nutmeg, thyme, and rosemary. Bring to a boil and then reduce heat and simmer until thick—we’re looking for sort of a thicker gravy consistency. This should take about 10 minutes. Remove from the heat and stir in a splash of apple cider vinegar.
- Make stuffing. Make the stuffing according to package directions and set aside.
- Assemble and bake. Place the pie crust in the springform pan. In separate layers, add the chicken, the veggies, and then the sauce. Spoon stuffing on top, careful not to leave any exposed sauce. Bake for 30-35 minutes, until the stuffing is browned and crispy on the top. Serve warm.
Notes
chicken: seriously, don’t cook chicken for this unless you really love cooking chicken. If that’s you, do your thing. I cannot relate.
milk: I have very limited fridge space so don’t like buying anything I don’t have to. Use cream or half-and-half if you want; don’t use anything less than whole milk.
chicken stock: Reduced sodium, please! I always use Better Than Boullion (LINK). If that’s not what you have on hand, taste the gravy before you add any salt.
vegetables: You can adapt this to your preferences. If you want to go the traditional route and use peas instead of brussels sprouts, you can—just cook them first and sprinkle them over the chicken with the rest of the veg.
pearl onions: I love the shape and sweetness! But white or yellow onion is good, too.
filling: You need 4 ½ to 5 cups of filling (veggies uncooked). You can adjust this if you’d rather have more chicken or more veg.
stuffing: use whatever flavor you want. I used herb, but chicken would also be good.
herbs: I love the combination of thyme and rosemary! Use fresh if you can. Dried thyme is okay in a pinch, but don’t use dried rosemary; it’s very strong and feels like chewing on pine needles.
vinegar: I used apple cider, but white wine or white vinegar are good substitutes.
nutmeg: If you don’t like it, you can leave it out.
leftovers: chicken pot pie keeps for 3 days in the fridge, tightly covered. It’s best the day of, but will still taste great reheated. The texture may change—gravy tends to get firmer with time, so it might seem a bit drier or more solid.