Open Face Butternut Squash & Roasted Chicken Pot Pie
  • Cooking Time: 35 minutes
  • Servings: 8
  • Preparation Time: 20 minutes
  • 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
  1. Pie Crust:
  2. Sift dry ingredients together.
  3. Mix in butter and oil until pea size balls form.
  4. Slowly drizzle in water and mix just until dough comes together in a ball.
  5. Roll into a tight ball and wrap with plastic wrap.
  6. Chill in refrigerator for 30 minutes.
  7. Remove from refrigerator and roll out into a 1/4 inch thick round over a floured surface.
  8. Pot Pie Filling:
  9. Cut chicken into bite sized pieces.
  10. Melt butter into olive oil over medium low heat.
  11. 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.
  12. Add herbs de provence, paprika, garlic powder, cayenne pepper, salt, pepper and stir until thoroughly mixed.
  13. With a slotted spoon, spoon mixture into center of rolled out dough.
  14. Begin folding the dough up around the mixture in a clockwise pattern.
  15. Continue this process until all of the dough if folded around the filling and the filling is exposed in the center.
  16. Beat one egg with 1 tbsp of water and brush onto dough being sure to cover the folds.
  17. 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.
  18. Remove from oven at let sit for 5 minutes.
  19. Sprinkle cheese over opening in pot pie.
  20. Let melt.
  21. Slice and serve immediately.