Chicken and Roasted Vegetable Pot Pie

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In a perfect world, I'd have fresh, antibiotic-free, locally raised chicken magically appear on my front step every time I wanted to make dinner. While this world isn't a perfect one, I know I’m at least able to count on Foster Farms Simply Raised chicken to meet this criteria (aside from the magical appearance on my front step). Thanks to them for sponsoring this post.

Foster Farms Simply Raised chicken is always antibiotic-free, raised here on the West Coast, and is fed a vegetarian diet, making it a high quality product with the convenience of being available at my local grocery store. Foster Farms is committed to quality, which is evident in its definition of the New Comfort Food: dishes that are made with fresh, local, high-quality ingredients and that are easy to prepare. Comfort foods don't have to be heavy or swimming in cheese to be delicious. Chicken is an amazing base protein for so many dishes; did you know that more Pinterest Pins feature chicken than eggs, peanut butter and beef combined? Craziness.

This was the perfect excuse for me to update one of my all-time favorites, chicken pot pie. Loaded with fresh roasted vegetables, it's a bright and delicious update to a classic.

Chicken & Vegetable Pot Pie

1.5 lbs Foster Farms Simply Raised Chicken breasts
2 Sweet Potatoes, peeled and cubed
3 Carrots, peeled and sliced
3 Zucchini, sliced
3 Bell Peppers, diced
1/2 Onion, diced
4 Cups Chicken Broth
1 Cup Milk
1/4 Cup AP Flour
1 Can Large Sized Biscuits
Salt & Pepper to taste

Roast Vegetables

Peel & dice sweet potatoes and carrots, place on foil-lined baking sheet.
Roast at 350 for 15 minutes
Chop zucchini and salt it to draw out moisture
Add zucchini to semi-roasted sweet potatoes and carrots, roast 20 more minutes
When done, set veg aside to cool

Prepare Chicken

Dice onion and place in Instant Pot, set to Saute to start cooking.
Place chicken breasts on top of onion
Add 4 cups chicken broth
Set high pressure for 25 minutes, seal Instant Pot
When timer is up, allow Natural Release for 15 minutes
Combine for filling
Remove cooked chicken from pot, add diced bell peppers, turn Instant Pot onto sauté, bring to simmer
In separate cup, combine 1 c milk and 1/4 c AP flour to make a roux
Dice or shred chicken and return to pot (I find it falls apart beautifully, so I shred into large chunks)
Add roasted vegetables to Instant Pot, bring everything to a boil.
Add roux and mix well, liquid will thicken slightly.

Assemble Pot Pies

Use a slotted spoon to fill ramekins with the good stuff, add liquid on top.
Place one canned biscuit on top of filling
Place individual ramekins on baking sheet if needed
Bake as directed on biscuit container (I added a couple of minutes)

Dig in and Enjoy!

I had the immense pleasure of attending a lunch event recently with Foster Farms, where we heard Foster Farms historian (yes, really) Ira Brill and Chef Dean Rucker discuss this shift towards “New Comfort Food” as food trends evolve over time, tastes change and people are more cognizant about what they are putting into their bodies.

People are more adventurous now than in generations past, Sriracha is practically a staple condiment, and pho shops are popping up everywhere.

The New Comfort Food is fresher and healthier than was typical in the past; simple recipes with the highest quality ingredients win the day. Foster Farms Simply Raised is a testament to this; the chicken is raised with no antibiotics ever, is fed a 100% vegetarian diet, is American Humane Certified, and contains no added hormones or steroids. This chicken is of the highest quality, and is the perfect base for all the dishes you and your family love most.

Chicken and Roasted Vegetable Pot Pie