This chicken pot pie with butternut squash and bacon is a cozy fall meal that’s perfect for the entire family!
I’m tired and desperately in need of a vacation. Last week I took part in a Google Hangout called “Battling Blogger Burnout” which you can see here (thanks to Casey Benedict, Monica Bhide, Heather from Farmgirl Gourmet and Amanda from MarocMama). It was a very well-timed session because I’m most definitely feeling burned out lately. I feel like I’m constantly moving, constantly running around, planning, working, cooking, cleaning… never really stopping for some me time. When I do take a mental break I don’t feel refreshed; I feel guilty for procrastinating. The video chat gave me some great tools to keep in my back pocket when things get tough. Give it a watch and tell me what you think in the comment section. Monica offers some great insight.
I’m heading to NYC for the rest of the week and could not be happier to get out of town and take a break. Mr. Savory is headed there for work training and I’m tagging along. I’m going to see the sites, do a bit of shopping, sit in on a few tapings, crush on Momofuku Milk Bar and have dinner at wd-50. A much needed break, indeed. I’ll be a whole new me next week! I hope.
This chicken pot pie with butternut squash and bacon is total comfort food. Comfort to get through those rough weeks when all you want to do is lie around in your pajamas and chill. Life doesn’t stop just because we need a rest but the little things sure do make life a bit sweeter.
Chicken Pot Pie with Butternut Squash and Bacon
For the pâte brisée dough:
- 12 ounces all-purpose flour
- 1 teaspoon kosher salt
- 7 ounces unsalted butter, cold and chopped
- 1/3 cup cold water
For the filling:
- 5 cups butternut squash, diced small
- 4 slices bacon, cooked and chopped
- 1 tablespoon olive oil
- 2 yellow onions, chopped
- 3 cloves garlic, minced
- 3 cups broccoli, chopped into bite sizes pieces
- 4 cups rotisserie chicken, shredded
For the sauce:
- 3 ounces all-purpose flour
- 3 ounces unsalted butter
- 3 cups chicken stock, preferably homemade
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
Prepare the dough:
- Add flour, butter and salt into a food processor.
- Pulse on and off until the mixture is crumbly.
- Add the water with the machine running just until the dough forms a ball. The less you process the dough, the better the final product will be.
- Wrap the dough in plastic and chill for at least 2 hours.
Prepare the filling:
- Boil a large pot of water. Cook the butternut squash until tender, approximately 10 minutes. Drain and set aside.
- In a large pot or dutch oven, heat olive oil over medium heat. Saute the onions and garlic until tender and lightly caramelized, then add the broccoli. Cook until the broccoli is tender (a slight crunch is ok, it will go back in the oven). If the bottom of the pan browns too much during this process add some water and scrape up the brown bits as you go, incorporating them with the vegetables. Stir in the butternut squash, chopped bacon and chicken. Set aside.
Prepare the sauce:
- Melt the butter over medium-low heat and then stir in the flour. This is known as a roux. Whisk the butter and flour constantly for several minutes until it has thinned out and has a nutty aroma. Stir in the chicken stock, cream and salt. Whisk for several minutes as the sauce thickens to a gravy consistency.
- Combine the sauce with the filling and ladle into 6 souffle sized ramekins (4 1/2 inches in diameter). Fill them as much as possible to prevent the dough from sinking. You can also use a deep dish pie pan; just freeze the excess dough. Set aside.
- Create an egg wash by whisking together the egg with a splash of water and a pinch of salt. Set aside.
- Using just a bit of flour, roll out the dough to approximately 1/4 inch thick. Use a knife or pizza cutter to make rounds that are 1 inch wider than the ramekins. You can re-roll the dough as needed. If it gets too soft during the process, allow the dough to chill until it firms up again.
- Brush the rim of each ramekin with egg wash and place the dough on top. Fold the excess dough under and use a fork to crimp and secure the edges to the ramekin. Use a knife to make 3 small slits in the center of each ramekin.
- Place ramekins in the freezer for 20 minutes or the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees. Place the ramekins on a baking sheet. Brush the top of the dough with egg wash and bake for 25 minutes or until the tops are golden and firm. Serve hot!
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