Chicken-free pot pie

By Ricardo Larrivée
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The Social




  • 1 tablespoon unbleached all-purpose flour
  • 3 tablespoon (40 grams) butter, softened
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 1/2 cups (625 milliliters) chicken broth
  • 2 cups (325 grams) mix of 5 millimeter rounds of carrot and parsnip
  • 2 cups (300 grams) peeled and diced sweet potato (about 1 medium sweet potato)
  • 1 cup (160 grams) peeled and diced potato (about 1 potato)
  • 1 cup (150 grams) frozen peas


  • 1 1/4 cups (190 grams) unbleached all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, cold and cubed
  • 3/4 cup (180 milliliters) buttermilk, cold



  1. In a bowl, mix the flour with two tablespoons (30 milliliters) of the butter. Set aside.
  2. In a pot over medium heat, brown the onion and garlic in the remaining butter.
  3. Add the broth, carrot and parsnip mix, sweet potato, and potato. Bring to a boil.
  4. Cover and let simmer for five minutes. Whisk in the butter-flour mixture and whisk to combine. Bring to a boil.
  5. Add the peas. Season with salt and pepper. Transfer the mixture to a 28x20 centimeter baking dish. Set aside.
  6. With the rack in the middle position, preheat the oven to 400ºF (200ºC).


  1. In a food processor, mix the flour, baking powder, and salt.
  2. Add the butter and pulse until the butter is in pea-sized pieces.
  3. Add the butter milk and pulse until the dough just comes together. The dough will be quite soft.
  4. Using a two tablespoon (30 milliliter) ice cream scoop, place balls of the dough on top of the vegetable mixture.
  5. Bake for 30 minutes or until the dough is golden and a toothpick inserted into the centre of a piece of dough comes out clean.



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Vegetables First

This recipe appears in Vegetables First (© 2019)

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