Author Notes
A classic chicken pot pie filled with seasonal fall vegetables of winter squash and kale and topped with a homemade golden crust. —Vicky | Things I Made Today
Ingredients
- For the crust:
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1 1/4 cups
All purpose flour
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1/2 teaspoon
Salt
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1/2 cup
Unsalted butter, cold, cut into cubes
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1/4 cup
Buttermilk, cold
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3
Springs thyme, leaves removed from stems
- For the Filling
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1 tablespoon
Olive oil
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3
Chicken thighs, chopped into 1/2 inch pieces
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2
White onions
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2
Large carrots
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4
Large garlic cloves
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1
Small bunch kale, center ribs removed, greens chopped
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1/2 teaspoon
Kosher salt
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1/4 cup
All purpose flour
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1 tablespoon
Fresh rosemary
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3 cups
Chicken broth
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1
Small to medium delicata squash, seeds removed, cut into ½ inch pieces
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1
Large egg
Directions
- For the crust:
-
In a medium sized bowl, whisk together flour and salt. Add in butter cubes and, using your hands, work the butter into the flour until small, pea-sized clumps form. Pour in buttermilk and sprinkle in thyme. Work liquid into flour until a shaggy dough forms. Knead slightly, form into a disc and cover with plastic wrap. Refrigerate while you make the filling. Dough can be made one day ahead of time.
- For the Filling
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Preheat oven to 400F.
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Heat olive oil in a 10 inch cast iron pan over medium-high heat. Add in chicken pieces and cook until they start to brown, stirring occasionally. Transfer chicken to plate and set aside.
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Add onions to pan and cook until they begin to brown, about 4 minutes. Add in carrots and cook until they soften, about 10 minutes. Stir in garlic and kale and cook until kale starts to wilt, about 2 minutes. Season with salt.
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Reduce heat to low and sprinkle flour and rosemary on top of vegetables. Stir constantly for about 2 minutes, until flour is well integrated. Add broth and squash, bring to a boil, reduce heat, and simmer for about 10 minutes, until squash has softened.
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Return chicken to pan, stir, and season filling with salt to taste. Turn off heat.
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To Assemble and Bake:
- On a lightly floured surface, roll out dough to a 13 inch round. Gently drape dough on top of cast iron pan, tucking the sides in and crimping them with a fork. Cut four 1 inch slits in the center of the dough to vent, then brush with egg wash.
- Bake pot pie for 20-25 minutes, until crust is golden brown. Let cool for 10-15 minutes before serving.
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