Chicken and Root Vegetable Pot Pie

There’s something beyond comforting about a pot pie. It’s nostalgic, conjuring memories from childhood, cold winter nights or good times gone by. Warm and delicious, this hearty and healthy version is a great twist on an old favorite.  This recipe yields 2 servings and is gluten-free.


  • 1 1/2 cups chicken breast (cooked, shredded or diced)
  • 1 cup roasted beets, daikon & turnips (see my blog for the recipe “Get To The Root Of It-Roasted Root Vegetables’)
  • 1/2 cup chicken stock (gluten-free stock is available)
  • 1 cup fresh baby spinach
  • salt & pepper to taste
  • 1 Tbsp. powdered garlic
  • 1 tbsp. corn starch
  • 4 medium potatoes



  • Peel and chop the potatoes, place in a pot, cover with water and bring to a boil, cooking until they are fork tender.
  • Drain the potatoes, add 1/2 cup cream, 4 Tbsp. butter and mash until creamy, season with salt & pepper to taste.
  • Add vegetables, chicken, stock and seasonings to a large pan, stir then cover and heat over medium heat until the stock has mainly been absorbed.
  • Remove from heat, add corn starch and stir until full incorporated.
  • Place mixture evenly into two round baking dishes approx. 5 1/2″ wide x 2 1/2″ deep.
  • Add mashed potatoes on top of each dish and place on a sheet pan.
  • Turn the oven to broil on HIGH and bake for approx. 5 minutes (until the potatoes brown evenly on top.

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