For our next episode of Cooking Under Quarantine, we'll be making another wondering Fall dish — chicken pot pie! This is one of my personal favorites, and this version features festive fall flavors and is wonderful for the cooler weather. The filling is made with roasted root vegetables and tender chicken, with a homemade crust. This dish comes together very easily and is very versatile and adaptable to what you have in your pantry and fridge. So follow along with Chef Jon, and let us know how yours turns out!
Serve hot (if making later freeze or refrigerate the pot pie after putting on the top crust on and bake at same temp for an additional 15 min). Enjoy!