OPEN FACE BUTTERNUT SQUASH & ROASTED CHICKEN POT PIE

 

  • Cooking Time: 35 minutes
  • Servings: 8
  • Preparation Time: 20 minutes

Ingredients

  • Pot Pie Filling:
  • 1 lb boneless skinless chicken breasts
  • 2 lbs boneless skinless chicken thighs
  • 1 medium butternut squash (peeled, seeded, chopped)
  • 1 vidalia onion (peeled, chopped)
  • 3 celery sticks (peeled, diced)
  • 2 large carrots (peeled, diced)
  • 1 parsnip (peeled, diced)
  • 1/2 cup grated parmesan cheese
  • 4 tbsps unsalted butter
  • 2 tbsps extra virgin olive oil
  • 1 tbsp herbs de provence
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • salt
  • pepper
  • Pie Crust:
  • 4 cups all purpose flour
  • 1/2 stick butter (softened)
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp kosher salt
  • 4-6 tbsps cold water
  • 1 egge for egg wash

Directions

  • Pie Crust:
  • Sift dry ingredients together.
  • Mix in butter and oil until pea size balls form.
  • Slowly drizzle in water and mix just until dough comes together in a ball.
  • Roll into a tight ball and wrap with plastic wrap.
  • Chill in refrigerator for 30 minutes.
  • Remove from refrigerator and roll out into a 1/4 inch thick round over a floured surface.
  • Pot Pie Filling:
  • Cut chicken into bite sized pieces.
  • Melt butter into olive oil over medium low heat.
  • Add chicken, squash, onion, celery, carrot and parsnips to pot and cook for 10-12 minutes or until chicken is browned and vegetables are soft.
  • Add herbs de provence, paprika, garlic powder, cayenne pepper, salt, pepper and stir until thoroughly mixed.
  • With a slotted spoon, spoon mixture into center of rolled out dough.
  • Begin folding the dough up around the mixture in a clockwise pattern.
  • Continue this process until all of the dough if folded around the filling and the filling is exposed in the center.
  • Beat one egg with 1 tbsp of water and brush onto dough being sure to cover the folds.
  • Drizzle the pan drippings over the opening in the pot pie and bake for 30-35 minutes or until pie crust is flaky and golden brown.
  • Remove from oven at let sit for 5 minutes.
  • Sprinkle cheese over opening in pot pie.
  • Let melt.
  • Slice and serve immediately.

Notes

Categories: Savory Pie 

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