Kale Leek & Butternut Squash Pot Pie

I had a lot of leftover vegetables this week and thought it would be a good idea to use them up in a fall pot pie! It was perfect little meal to make on a Sunday afternoon. If only they made buttery pie crust blankets I could wrap myself in… then Sunday’s would EVEN BETTER. Dare to dream people.

Pie Dough:
1 1/4 cups all-purpose flour (plus more for surface)
1 teaspoon sugar
1/4 teaspoon salt
1 stick unsalted butter, very cold and cubed
Pinch nutmeg
Pinch black pepper
3-4 tablespoons ice cold water
1 egg (for egg wash)

Filling:
1 medium butternut squash, peeled and cubed small
3 medium carrots, peeled and chopped
1/2 yellow onion, chopped
1 leek, chopped
3 garlic cloves, minced
1 cup kale, chopped
1 cup baby bella mushrooms, chopped
1 tablespoon fresh sage, chopped
1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or vegetable)
1 teaspoon corn starch
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
1/4 teaspoon paprika
Salt, to taste

Start by making the dough. In a food processor, pulse the flour, salt, sugar, nutmeg, and pepper. Add the cold butter and pulse until the texture resembles small peas. Add bits of the water at a time and pulse until the dough is able to hold together when pinched. Make sure not to over mix it though! Pour it out onto a flat surface and form the dough into a disk shape. Wrap in plastic wrap and place in refrigerator for at least one hour.

When the dough is almost ready, you can start to make your filling. Preheat oven to 400 degrees. Drizzle the squash and carrots with olive oil, salt, and pepper, and bake for about 25 minutes or until fork tender. Remove and set aside. In a heavy bottomed saucepan, cook the onion and garlic in a little olive oil until translucent. Next add the leeks, kale, and mushrooms, and cook until softened. Lastly, add in the sage along with the roasted squash and carrots.

In a separate saucepan, melt 2 tablespoons olive oil and sprinkle in the 1/4 cup flour. Whisk well for about 1 minute. Slowly whisk in about 1/2 cup chicken broth at a time until smooth. In a little bowl, mix together the corn starch with a splash of water, then add that to the broth. Stir for about 5 minutes until thickened. Pour the mixture into the pot with the vegetables, and toss in the white pepper, nutmeg, paprika, and salt to taste. Let cool slightly.

While that cools, roll out your dough on a floured surface to 1/8 inch thick. Pour the filling into your pie dish, and top with the dough. Trim edges as needed, and slit a few holes in the top so it can vent while cooking. Bake in oven for 40 minutes, or until golden brown. If the edges begin to burn or cook too fast, simply cover the edges with some aluminum foil for the remaining time… OR you can get one of these lovely pie crust shields that I use!

Let cool for about 5-10 minutes before digging in. I randomly added a small dollop of sour cream to mine which was delicious!

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