Autumn Chicken Pot Pie

Name: Autumn Chicken Pot Pie
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 stick butter, cut into pea-size pieces; 4 Tbsps butter; 280 grams butternut squash, peeled and cut into 1/2-inch dice; 2 smalls large or carrots, peeled and cut into 1/2-inch dice; 2 ribs celery, cut into 1/2-inch dice; 776 grams skinless chicken legs and thighs; 960 milliliters rich chicken stock, (preferably homemade); 227 grams cream cheese, cut into pieces; 1 egg beaten with 2 tablespoons of water, for egg wash; 1 egg yolk; 188 grams all-purpose flour, plus extra for kneading; 4 Tbsps all-purpose flour; 2 cloves garlic, smashed and finely chopped; 165 grams 1/2-inch pieces haricots verts; 1 pinch Pinch kosher salt; 4 servings Kosher salt; 4 servings Extra-virgin olive oil; 1 large onion, cut into 1/2-inch dice; 6 sage leaves, finely chopped; 1 Tbsp cold water

Autumn Chicken Pot Pie might be a good recipe to expand your main course collection. This recipe makes 4 servings with 1231 calories, 56g of protein, and 81g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. If you have rich chicken stock, cream cheese, kosher salt, and a few other ingredients on hand, you can make it. autumn chicken pot pie, Jan's Autumn Chicken Pot Pie, and Autumn Vegetable Biscuit Pot Pie are very similar to this recipe.

Instructions

To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesan.

Ingredients you will need

Cream Cheese

Parmesan

Butter

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

Bowl

Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water.

Ingredients you will need

Egg Yolk

All Purpose Flour

Water

When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.

Ingredients you will need

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.

Ingredients you will need

Dough

Coat the bottom of a stock pot lightly with olive oil put over medium heat.

Ingredients you will need

Olive Oil

Stock

Equipment you will use

Pot

Add the onions, celery and the carrots and sprinkle with salt, to taste.

Ingredients you will need

Carrot

Celery

Onion

Salt

Saute the vegetables for 7 to 8 minutes.

Ingredients you will need

Vegetable

Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.

Ingredients you will need

Stock

Chicken

Garlic

Water

Salt

While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes.

Ingredients you will need

Squash

Olive Oil

Chicken

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Remove from the oven and reserve.

Equipment you will use

Oven

Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables.

Ingredients you will need

Vegetable

Chicken

Stock

Equipment you will use

Bowl

Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.

Ingredients you will need

Haricots Verts

Vegetable

Chicken

Squash

Sage

Salt

Melt the butter in a large saucepan over low heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.

Ingredients you will need

Stock

Seasoning

Butter

All Purpose Flour

Gravy

Water

Equipment you will use

Whisk

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the "gravy" over the chicken mixture until the dish(s) are 3/4 filled.

Ingredients you will need

Chicken

Gravy

Equipment you will use

Casserole Dish

Ladle

Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Casserole Dish

Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish.

Ingredients you will need

Dough

Egg