Autumn-Inspired Chicken Pot Pie

Updated at: Thu, 21 Nov 2024 12:25:13 GMT

Step 1

Preheat the oven to 400 degrees F. Place a rack into the center of the oven. Heat a stock pot of water over high heat and bring it to a boil. Season with 3 generous pinches of salt.

Step 2

Blanch the butternut squash for 3-4 minutes, until slightly cooked through. Place into an ice bath or drain and run under cold water in a colander until the temperature neutralizes. Set aside.

Step 3

Heat a cast iron skillet on medium heat. Add the butter and let it melt. Add the onion and fennel and toss them with the butter. Season with a generous pinch of kosher salt and let them cook until softened, about 5-7 minutes.

Step 4

Add the sage, thyme and garlic. Cook for another 1-2 minutes, until fragrant.

Step 5

Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour combines with the butter and forms a "wet sand" consistency (about 30 seconds to 1 minute.)

Step 6

Pour the white wine into the pan. Stir constantly and cook for about 1 minute, allowing the alcohol to burn off. Next, slowly pour the chicken stock into the pan, while whisking. Once combined, pour the whole milk in and whisk until combined. Season with a generous pinch of kosher salt and pepper and taste to ensure the seasoning is good for you before moving on to the next step.

Step 7

Add the butternut squash, peas, and chicken to the filling and stir until combined. Cook, stirring occasionally, until warmed throughout (approx. 5-6 minutes.) Turn off the heat.

Step 8

In a small bowl, mix together the egg and water with a fork until combined.

Step 9

Fold a 14 oz. puff pastry sheet into a square (it typically comes in this shape, with 4 folds.) Roll it out on a lightlfy floured surface, until there are no more separate layers and it becomes one thicker piece of puff pastry. Roll until it's about 15 inches wide and long. This will give you 2-3 inches of extra runway when you drape it onto the pan (would rather have too big of a crust, than too small!)

Step 10

Drape the crust over the skillet. Trim the edges so that there is about a 1 inch border around the skillet. Fold the edge of puff pastry to form a crust. You can crimp the edges with a fork or just leave it as a rustic folded edge.

Step 11

With a sharp knife, make 6-8 slits in the center of crust. Brush the entire crust with the egg wash. Avoid getting egg wash in the slits as much as possible. Top with flaky sea salt.

Step 12

Bake for 30-40 minutes, until the crust is golden brown and the fillig is bubbling. Check on the crust after 20 minutes and rotate it if it's not cooking evenly. If it's already golden brown after 20 minutes, cover with foil and proceed to cook another 10-20 minutes until it's extra flaky. Remove from the heat and let the pie sit at room temperature for about 20-30 minutes before serving -- this will help the filling thicken up again! Enjoy! Store leftovers in an air tight container for up to 3 days in the fridge. Reheat in the microwave or in the oven.

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