Autumn Chicken Pot Pie

Ingredients

For the crust:

  • 1 stick butter, cut into pea-size pieces
  • 1 (8-ounce) container cream cheese, cut into pieces
  • 1 1/2 cups all-purpose flour, plus extra for kneading
  • Pinch kosher salt
  • 1 egg yolk
  • 1 to 2 tablespoons cold water

For the filling:

  • Extra-virgin olive oil
  • 1 large onion, cut into 1/2-inch dice
  • 2 ribs celery, cut into 1/2-inch dice
  • 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
  • Kosher salt
  • 2 cloves garlic, smashed and finely chopped
  • 3 pounds skinless chicken legs and thighs
  • 4 cups rich chicken stock, (preferably homemade)
  • 2 cups butternut squash, peeled and cut into 1/2-inch dice
  • 1 1/2 cups 1/2-inch pieces haricots verts
  • 6 sage leaves, finely chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 egg beaten with 2 tablespoons of water, for egg wash

Description

Food Network Invites You To Try This Autumn Chicken Pot Pie Recipe From Anne Burrell.

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