Try this recipe for Autumnal Chicken Pot Pie from Sara Foster’s Southern Kitchen. This is not your typical pea-and-carrot-laden pot pie! Inspired by fall flavors, this sophisticated version is loaded with butternut squash, oyster and chanterelle mushrooms, and fresh sage – all tucked under a layer of golden, flaky puff pastry.
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Recipe courtesy of Sara Foster’s Southern Kitchen.
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper
- 6 tablespoons (3/4 stick) unsalted butter, plus more if needed
- 8 ounces mixed fresh mushrooms, such as oysters, chanterelles, shiitakes, or hedgehogs, cleaned and thinly sliced (3 1/2 to 4 cups)
- 2 shallots, minced
- 1/4 cup all-purpose flour
- 3 1/2 cups low-sodium chicken broth
- 4 cups cooked shredded chicken
- 1 tablespoon chopped fresh sage or 1 teaspoon dried crumbled sage
- 1 sheet frozen puff pastry, such as Pepperidge Farm or Dufour Pastry Kitchens, thawed in the refrigerator
- 1 large egg, lightly beaten with 2 tablespoons milk, for egg wash
- 1 Preheat oven to 400°F.
- 2 Lightly grease an ovenproof 9-or10-inch skillet or 2-quart baking or souffle dish.
- 3 Toss the squash in a bowl with the olive oil to lightly coat.
- 4 Season with salt and pepper to taste, spread evenly on a rimmed baking sheet, and bake until tender and golden brown, 25 to 30 minutes.
- 5 Remove from the oven and set aside.
- 6 Melt the butter in a large skillet over medium-high heat and cook the mushrooms and shallots, stirring frequently, for 5 to 6 minutes, until light brown, adding more butter if needed.
- 7 Add the flour and cook, stirring constantly, until light brown, 3 to 4 minutes longer.
- 8 Slowly stir in the broth, scraping the brown bits from the bottom of the pan, and bring to a low boil, stirring constantly, until slightly thick, about 5 minutes.
- 9 Add the chicken and sage, season with salt and pepper to taste, and stir to mix.
- 10 Reduce the heat to a simmer and cook, stirring frequently, until the mixture is thick and creamy, about 10 minutes.
- 11 Remove from the heat, stir in the reserved squash, and allow to cool.
- 12 Meanwhile, roll the puff pastry on a lightly floured surface just to even out the lines.
- 13 Cut the pastry to fit the top of the baking dish, leaving enough excess to allow the pastry to drape over the sides by 1/4 inch.
- 14 Fill the prepared skillet or baking dish with the chicken mixture, leaving about 1/2 inch of space at the top, and place the pastry over the dish.
- 15 Cut several slits in the crust to allow steam to escape.
- 16 Decorate as desired, brush with the egg wash, and refrigerate for at least 1 hour.
- 17 Preheat the oven to 375°F. Place the pie on a rimmed baking sheet and bake until the filling is bubbling around the edges and the pastry is puffy and golden brown, 45 to 50 minutes.
- 18 Remove from the oven and serve warm.