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)

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!

Chicken Pot Pie With Black Pepper Crust

There’s nothing better than a pot pie in the winter! It’s the perfect comfort food during these cold days. Also a great way to use up any root vegetables you have. I cooked this dish with my two friends, which helped expedite all the chopping. We decided to jazz up the dish by adding a good amount of black pepper to the crust, and tossing in some of our favorite spices to the filling. There’s no better way to enjoy a meal then with the ones you love!

Olive oil
3 medium chicken breasts, chopped
2 large garlic cloves,
1/2 large yellow onion, diced
1 cup celery, diced
2 large parsnips, diced
3-4 medium carrots, diced
5-6 fingerling potatoes (or two regular potatoes) diced
Small handful fresh parsley, chopped
1/2 cup frozen peas
1/4 cup all-purpose flour (plus more as needed)
3 cups chicken stock (or broth)
1/4 teaspoon red pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed pink pepper corns
1/4 cup Half & Half, or cream
Salt and pepper, to taste

Black Pepper Dough:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 crushed black pepper
1/2 cup butter, chilled and cubed
1/4 cup chilled ice water

Start by making the dough. In a large bowl mix the flour, salt, and fresh crushed pepper. Cut in the cold butter with a pasty cutter, or by using your hands (roll the butter and flour between your fingers until pea sized.) Add the old water one teaspoon at a time until incorporated. Pour out onto a floured surface and form into a ball. Wrap with plastic wrap and place in the fridge for at least 30 minutes.

Saute the chicken and set aside until you’re ready to add it to the vegetables. Make sure not to overcook it as it will continue to cook in the oven. Add some olive oil to a large pot and toss in the onion and garlic, cooking for 1-2 minutes. Add the carrot, parsnips, celery, and potato. Cook for about 10 minutes or until everything has softened a bit.  Add the red pepper flakes, tumeric, cumin, cayenne, parsley, and crushed pink pepper corns. Cook for another 5 minutes, then add the flour and cook for an additional 1-2 minutes. Next add the chicken stock, half & half, chicken, and frozen peas. Cook for an additional 5 minutes or until it begins to thicken. Take off the heat and let cool for at least 10 minutes. It will continue to thicken at this point.

On a floured surface, roll out the dough large enough to cover the bottom of the baking dish, with enough hung over the sides to cover the top of the pie. Place the dough in the baking dish and poke a few holes in the bottom with a fork. Pour in the filling, then fold the dough over the top. Slice a small hole in the top, then cook in the oven for 45 minutes, or until the top is golden brown. Let cool for 10 minutes before serving!

Vegetable Pot Pie

It’s starting to get a little warmer outside, so I have been trying to get in all my winter favorites before Spring is in full bloom! Like pot pie- I have never made it before, but I absolutely love it. Creamy vegetables, flaky golden crust…how can you go wrong! I decided to make this one without chicken, reason being that I couldn’t find any chicken that I trusted at my grocery store. If I’m going to eat meat, I have to feel good about where it comes from. My pot pie came out great and totally warmed my little heart up. And yes, the entire thing was gone in about two days. I do what I want!!!

2 tablespoons unsalted butter
2 small leeks, trimmed and sliced
1 small yellow onion, chopped
2 medium carrots
2 medium potatoes, peeled and diced
10 oz button mushrooms, sliced
1 cup frozen peas
1/4 cup all-purpose flour
1 cup mushroom broth
1 cup whole milk
1 tablespoon white vinegar
1/4 cup fresh chives, thinly sliced
1/4 cup fresh parsley, chopped
1 egg yolk (mixed with 2 tablespoons water)
7 ounces store bought puff pastry or pie dough (I used pie dough)
Salt and Pepper

Pre-heat oven to 400 degrees. Chop all of your vegetables, potatoes, and fresh herbs so they are ready to go. Also have your dough thawing now if you haven’t started this already.




Next, melt the butter over medium heat in a dutch oven or heavy bottomed saucepan. Add the leeks, celery, onions, and carrots. Toss together and cook for a minute or two until the onions are translucent. Add the mushrooms and potatoes and cook about 5 minutes to allow the mushrooms to release some liquid. Sprinkle in the flour and mix throughout. Cook for 1-2 minutes. Pour in the mushroom broth followed by the milk. Bring to a simmer until the liquid has thickened, about 5 minutes. Remove from the heat and add the frozen peas, parsley, and white vinegar. Mix well and salt and pepper to taste. I ended up adding a sprinkle of paprika as well.

Pour the vegetable mixture into an 8 x 8 baking dish. Top with the dough and trim any excess hanging over the edges. I ended up making little leaves with my leftover dough pieces! Next, tuck the edges into the sides of the dish and brush the top of the dough with the egg wash. Cut a few slits so the top can vent and place on a baking sheet. Bake for 30 minutes, or until the crust is golden brown. Let sit for at least 5 minutes before digging in. Bon appétit!