Whole Wheat-Crusted Chicken Pot Pie with Kale, Butternut Squash, and Fresh Herbs

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Ingredients

  •   1/2 cup all-purpose flour
  •   1/2 cup plus 1 tablespoon whole wheat flour
  •   1/2 teaspoon salt
  •   1/2 teaspoon sugar
  •   1 tablespoon finely chopped parsley
  •   1 teaspoon finely chopped thyme, leaves only
  •   1 teaspoon finely chopped dill
  •   4 tablespoons cold butter, diced
  •   4 tablespoons cold vegetable shortening
  •   4 to 6 tablespoons ice water
  •   1 whole raw chicken, or 2 large raw chicken breasts
  •   3 to 4 cups chicken stock
  •   6 to 8 ounces chopped bacon or pancetta
  •   1 bunch kale, or hearty green of choice
  •   2 cups diced butternut squash, or yams
  •   1 cup green peas (if frozen, no need to thaw)
  •   1 medium onion, finely chopped
  •   4 large garlic cloves, chopped or thinly sliced
  •   1 small serrano pepper (or 1/4 teaspoon hot pepper flakes)
  •   1 tablespoon chopped fresh sage
  •   1/2 tablespoon chopped fresh thyme leaves
  •   1/4 cup all-purpose flour
  •   2 tablespoons half-and-half or heavy cream
  •   1 egg, beaten with 1 teaspoon of water
  •   Kosher salt and freshly ground black pepper to taste

Instructions

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