Chicken Butternut Squash and Kale Pot Pie

Pot pies to me are pure comfort food. With the temperatures dropping and the holidays around the corner I love making something that just warms the soul. There’s a ton of root vegetables at the farmers market right now so I thought this would be a perfect Sunday dinner, with chicken, butternut squash and kale, a bunch of herbs and a delicious cinnamon cream sauce. It will keep for 3-4 days in the fridge but is best reheated in the oven to keep the crust crispy and flaky.

Chicken Butternut Squash and Kale Pot Pie

Ingredients

• 1 tbsp. olive oil
• 3 tbsp. unsalted butter
• 1/2 cup yellow onion, peeled and small diced
• 2 garlic cloves, peeled and minced
• 1 cup butternut squash, peeled and medium diced
• 1/2 cup Yukon potatoes, medium diced
• 2 cups pulled rotisserie chicken
• 3 tbsp. all-purpose flour
• 1 tbsp. fresh thyme
• 1 tbsp. fresh rosemary, minced
• 1 tbsp. fresh sage, minced
• 3 cups unsalted chicken stock
• 1 cup heavy cream
• 1 tsp. ground cinnamon
• 1 cup lacinato kale, de-stemmed
• salt and black pepper to taste
• Pie crust (recipe follows)
• egg wash

Directions

Preheat oven to 350 degrees.

In a large sauce pan over medium heat add the olive oil and butter, melt the two together. Add the onions and garlic and cook until translucent about 3-4 minutes. Add the squash, potatoes, herbs, chicken, cook for about five minutes just until everything starts heating up. Sprinkle the flour over everything and stir until everything is coated evenly. Add the chicken stock and heavy cream. Bring to a boil and then reduce to medium low. Season with cinnamon, salt and pepper. Cook until all the vegetables are soft and tender about 15-20 minutes. Stir in the kale until it just wilts into the sauce. It should be thick and creamy. Then pour into greased 9×9 baking sheet. Cover with the prepared pie crust. Brush on the egg wash and sprinkle just a little bit of salt and pepper over the top. Cut three or four slits into the crust to let the steam escape and bake for about 20-25 minutes until golden and crisp. Let sit for about 5 minutes before serving.

Pie Crust

Ingredients

• 2 1/2 cup all-purpose flour
• 1 tsp. kosher salt
• 1 cup very cold unsalted butter, cut into 1/2 inch cubes
• 6-8 tbsp. ice-cold water

Directions

In a food processor with metal blade attachment add the flour and salt, pulse until combined. Add the butter and pulse until its small pea size and combined. Slowly add the water, just until all the dough combines and comes together. Dump out onto a floured surface and gently knead all the dough together. Cover in plastic wrap and let rest in the fridge for 10 minutes.

On a floured surface roll out to about 1/4 inch thick and cover the pot pie completely with the crust. Crimp or decorate the crust if you wish. Brush the egg wash over the crust so it will ensure the golden crust. Bake and enjoy!