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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.

Food Network