Fall is in the air. The temperatures are turning cooler. We are wearing sweaters, and making hot cocoa. Yes, it is my favourite time of year. Fall, officially begins, soon. A few days from now. I couldn’t be happier. I am super glad that I got assigned Home Sweet Homestead as my Secret Recipe Club assignment this month. I found so many homey, satisfying dinners. All the dinners that you are longing for in the colder months. I am prepared to go ahead and make quite a few. This Sausage Potato Soup would be the perfect winter meal, to eat as you watch the snow fall outside. This Beef Enchilada Hashbrown Casserole would be tasty indeed! Obviously I went with this casserole style Chicken Pot Pie. It was the perfect meal to get us in the mood for fall.
Filling
1 1/2 pounds ground chicken
2 tablespoons pure olive oil, divided
1 small onion, diced
2 cloves garlic, minced
1 – 10 oz. bag frozen mixed vegetables
1/4 cup flour
2 cups chicken stock
2 teaspoons thyme
Sea salt and fresh ground pepper to taste
Crust
1 cup flour
1/2 cup cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup applesauce
1/4 cup pure olive oil
- Heat 1 Tbsp. of olive oil in large skillet. Fry the chicken. Remove to bowl when completely cooked through. Add second tbsp. of oil. Cook onion , garlic and vegetables until onions are tender. Add flour. Cook 1 minute. Add Broth, thyme and salt and pepper. Bring to a boil. Reduce heat to medium and cook until sauce is bubbly and has started to thicken. (about 5 minutes).
- Scoop into greased 13×9 inch baking pan.
- Combine crust ingredients. Crumble over chicken mixture. Bake for 25 minutes at 400 degrees. Let rest 10 minutes before serving.
- Eat and enjoy!
