Roasted Sweet Potato and Butternut Squash Chicken Pot Pie

Comfort food sounded good on this dreary November day. It was a cold, windy and rainy day and I was in the mood to make something that was stick-to-the-ribs kind of filling. I wanted to try and keep the dish more geared to healthy and I think I succeeded to a degree. There is still some carbs in the crust and I used meat in this Pot Pie because I was craving it after not having meat for a few days. I did a different twist to this Pot Pie – using roasted sweet potatoes and butternut squash, baby spinach, chicken and mushrooms and the flavors really came through. Serve this Pot Pie with a nice green salad and you have an awesome meal. Enjoy!

Roasted Sweet Potato and Butternut Squash Chicken Pot Pie
Created on 11/09/11

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Pot Pie Filling

1 Organic Rotisserie Chicken, meat removed from the bone (use the dark and light meat, no skin) cut in chunks

Half of butternut squash (the bottom part) seeded and chopped

1 large sweet potato, peeled and chopped

10 oz of button and baby Bella Mushrooms (5 oz of each) dirt brushed off and sliced

1 medium onion, chopped

10 oz of organic fresh baby spinach

4 cloves of garlic, minced

1 cup of organic chicken broth

1 cup of organic mushroom broth

4 tablespoons olive oil

1/16 cup of flour

1 egg

Salt / Pepper

Pie Crust (this makes 2 pie crusts)

2 cups of flour

½ cup of olive oil

1 teaspoon of salt

3 to 4 tablespoons of ice cold water

2 teaspoons of fresh Rosemary chopped

Prep Roasted Sweet Potato and Butternut Squash

Preheat oven to 400 degrees. Single layer chopped butternut squash and sweet potato on a cookie sheet or stone and coat pieces with 2 tablespoons of olive oil and season with kosher salt and fresh cracked pepper. Toss and coat well.  Put in oven and cook for about 20 to 25 minutes until squash and sweet potato is cooked through. Remove from oven and set aside.

Prep the Pie Crust – (while the squash and sweet potatoes are roasting)

In a food processor, add the flour, salt, olive oil and olive oil. Pulsate in food processor until mixture resembles coarse crumbs. Add ice cold water 1 tablespoon at a time until the mixture comes together looking like a semi ball / crumbs. On a hard surface, dump out the flour mixture and push mixture gently with hands until a large disc forms. Cut disc in 2 and wrap with saran wrap and put in refrigerator for a good hour until pie crust is cold and chilled well.

Make the Pot Pie Filling (while crush is in refrigerator being chilled)

Turn down the oven heat from 400 degrees to 350 degrees. In a large skillet or sauté pan, heat up 2 tablespoons of olive oil. Add the onions, mushrooms and sauté for a good five minutes. Mushrooms will have a caramelized look. Add the garlic and sauté for a minute more.  

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Add the chicken and sauté for two or three minutes allowing the cooked chicken to heat through. Add the flour to the mixture to create a roux and absorb all the liquid from the onions and mushrooms.

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Add the chicken and mushroom stock and continue to cook until the stock has thickened. Add the baby spinach and sauté for 2 minutes. The heat will wilt the spinach. When done, add the roasted Sweet Potatoes and Butternut Squash and mix gently with rest of ingredients in the pan.

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 Season the pot pie filling with kosher salt and cracked pepper to taste.

Roll out pie crust and line the pie plate with rosemary crust. Prick the crust with a fork.

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Pour the pot pie filling in the pie crust. Roll out the 2nd crust and cover the pot pie filling. Roll the edge of the pie crust with your fingers underneath around the pie plate edge to give it a rustic look. Make a slit in the pie crust to allow the steam to escape. Crack an egg in a bowl add about 1 tablespoon of water and beat well. Brush the top of the pie crust with egg wash.

Bake for 30 to 40 minutes until golden brown and the filling seeps through the slit in the crust and bubbles. Let the pot pie sit for 10 minutes before serving. 

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Serve with a fresh garden salad.

CLICK HERE TO PRINT THE RECIPE

Black Bean and Sweet Potato Hash

I made this recipe from a book called “The Big Book of Vegeterian” because I had bought a lot of sweet potatoes that were on sale from the market. When I was diagnosed with Type II Diabetes, sweet potatoes is one of the vegetables that is low on the Glycemic Index that does not make the glucose (sugar) levels spike. This recipe turned out to be one of my favorite things to make all the time. I demonstrated this in 3 of my diabetes workshops and the feedback from the people were all positive. When I have leftovers, I make breakfast wraps with multi-grain wraps, scrambled egg substitute and 1 oz of cheese. Wonderful alternative for breakfast. Enjoy!

Black Bean and Sweet Potato Hash
 

Recipe created September 25, 2007

Black Bean and Sweet Potato Hash
1 – 3 tablespoons of olive oil
2 medium onions, chopped (it seems like a lot but the onions reduce after they have been cooked)
1 small green pepper, chopped (I omitted the green pepper)
1 medium sweet potato, peeled and diced (1″ cubes)
2 cloves garlic, minced
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
3/4 cup Rich Vegetable Broth, canned broth or water (I used Better than Boullion – it’s condensed just add to water – the broth is very rich)
3/4 cup frozen corn kernels (do not need to defrost)
One 15 oz can black beans rinsed and drained
2 tablespoons chopped fresh cilantro or 2 teaspoons dried
Fresh ground black pepper

In a large cast-iron skillet over medium-high heat, warm the oil. Add the onions and bell pepper and cook, stirring often, until beginning to brown, about 4 minutes. Add the sweet potato and cook, stirring often, until beginning to brown, takes about 5 minutes. Add the garlic, cumin, chili powder and salt and cook stirring for 30 seconds. Add broth and cook until almost all absorbed about 5 minutes. Stir in the corn and black beans and cook, stirring until fully heated through. Stir in the cilantro and season to taste with pepper.

Taken from “The Big Book of Vegetarian”

CLICK HERE TO PRINT THE RECIPE

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