Open Face Butternut Squash & Roasted Chicken Pot Pie
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
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
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.
Slice and serve immediately.