Autumn Chicken Pot Pie
- Ready In:
- 2hrs 15mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1⁄2 cup butter, cut into pea sized pieces
- cream cheese, cut into pieces
- 1 1⁄2 cups flour
- salt
- 1 egg yolk
- 2 tablespoons water
- olive oil
- 1 large onion, diced
- 2 celery ribs, diced
- 2 small carrots, peeled and diced
- 2 garlic cloves, smashed and chopped
- 3 lbs chicken, skinless (legs and thighs work well for this)
- 4 cups chicken stock
- 2 cups butternut squash, peeled and diced
- 1 1⁄2 cups green beans
- 6 sage leaves, finely chopped
- 4 tablespoons butter
- 4 tablespoons flour
- 1 egg, beaten with 2 Tbls water for wash
directions
- For Crust: in a food processor combine the first 4 ingredents and pulse to combine. Add egg yolk and 1 Tbls of water. Pulse until starts to form a ball. If mixture is too wet or too dry add flour or water to get the right consistency.
- Turn out onto a floured surface and knead a few times. Form into a disk, wrap in plastic wrap and refridgerate until ready to use.
- When ready to use remove from fridge about 20 minutes to allow to warm up.
- To make the filling:.
- Coat bottom of stock pot with olive oil and put over medium heat.
- Add onions, celery, and carrtos.
- Sprinkle with salt and saute for 7 to 8 minutes.
- Add garlic and sweat for 2 to 3 more minutes.
- add Chicken and Chicken stock.
- Stock should cover chicken if not then add enough water to cover chicken.
- Bring to boil and then simmer for 30 minutes.
- While chicken is simmering: coat squash with oil and salt and roast in over at 350 for about 15 minutes until cooked.
- When chicken is cooked, remove it and the veggies from the stock.
- Remove meat from bones and stir in bowl withy veggies. add squash.
- Add salt if needed.
- Stir in green beans and sage.
- Melt 4 Tbls butter in saucepan.
- Add flour and stir to combine. Cook for 6 to 7 minutes.
- whisk in the stock made when the chicken boiled.
- Bring to a boil and simmer until has a gravy like consistency - about 20 minutes.
- Preheat oven to 375.
- Put chicken mixture into a 2 quart casserole idsh and ladle gravy over until dish is 3/4 filled.
- Dust work surface with flour and roll out dough to the shape of the casserole. Drape over dish and press edges around edge of dish.
- Cut a couple of vents in top and brush with egg wash.
- Bake for 30 to 35 minutes.
Reviews
Have any thoughts about this recipe?
Share it with the community!