Chicken Pot Pie

A hearty dish full of the flavors of Fall.

By Khalil Hymore
Chicken pot pie is right up there with mac and cheese and spaghetti and meatballs in the comfort food department. A dish of this stuff and light green salad is all you need for THE perfect meal (truffle oil optional), and in a few weeks you can totally substitute leftover Thanksgiving turkey for the chicken for an easy weeknight meal.

Makes 6 servings

• 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 2 1/2 cups)
• 1 1/2 cups frozen pearl onions, thawed
• Extra-virgin olive oil
• Kosher or sea salt
• Ground black pepper
• 1 1/2 pounds chicken thighs (about 4), bone-in, skin-on
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/4 cups low-sodium chicken broth, warmed
• 3/4 cup half and half, warmed, plus more for brushing
• 2 tablespoons chopped fresh sage leaves
• 2 to 3 tablespoons dry white wine (optional)
• 1 cup frozen peas, thawed
• 1 basic pie crust or store-bought pie crust

Heat oven to 425° Fahrenheit. Place the squash and pearl onions on a large rimmed baking sheet pan and toss with a little bit of olive oil, salt and pepper. Season the chicken thighs with salt and pepper and nestle, skin side up, in the squash and pearl onions. Roast in the oven until the vegetables are tender and caramelized and the chicken is cooked through. If necessary, remove the chicken from the pan and keep cooking the vegetables until browned. Set aside until the chicken is cool enough to handle. Remove the meat from the bones and discard the skin. Chop or shred the chicken into bite-size pieces.

Melt the butter in a large Dutch oven or large pot over medium heat and add the flour. Cook, whisking constantly, until the flour is a light golden color, 5 to 6 minutes. Add the hot chicken broth and whisk until smooth. Whisk in the hot half and half and chopped sage. Cook, whisking often, until thickened, about 3 minutes. Add the white wine, if desired. Remove from heat and add the chicken, roasted squash and pearl onions, along with the peas; mix well to coat. Divide the filling among 6 large ramekins or ovenproof bowls.

Reduce the oven temperature to 375° Fahrenheit. Divide the dough into 6 pieces and roll into 7- or 8-inch rustic circles (large enough to seal the top of the ramekins with about 1/2-inch overhang). Brush the outside edges of each ramekin with half and half and top with the dough, pressing to seal tightly. Lightly brush the tops of the dough with half and half and sprinkle with a little salt and pepper; cut 2 or 3 slits in the top of each. Place the six ramekins on a large baking sheet pan and bake until the tops are golden and the filling is bubbling, 40 to 50 minutes. Cool for 10 minutes before serving.