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Fall Veggie Chicken Pot PieBethany Budde from SqWires Restaurant

Fall Veggie Chicken Pot Pie
Posted: 10/1/2012


Whole fresh free-range chicken
6 large tomatoes
1 each: yellow, red & orange bell pepper
1 large yellow onion
10 new potaotes
2 carrots
fresh chopped herbs of your choice
1 tbl fresh garlic
8 cups vegetable broth

SqWires Restaurant


Clean and rinse chicken
rub with garlic & fresh herbs
place in high roasting pan
add 1 cup veg broth
Roast at 325 degrees for 2.5 hours covered

When done, pull all meat from chicken (discard skin & bones)

while chicken is cooking
chop and puree tomatoes
thin slice peppers, onions & squash

Sauté onions in olive oil
add pulled chicken & any liquid left from roasting
add tomato puree, potatoes, carrot & peppers & remaining veg stock
simmer covered for 55 minutes

Top with fresh baked puff pastry round

Dinner for 6 with leftovers..

Cook Time: 2.5 hours