Ingredients:

  • 2 cups (450g) cooked chicken breast or thighs, cubed
  • 2 cups (480ml) butternut squash, 1/2-inch cubes
  • 1 cup (150g) gold potatoes, diced
  • 1 cup (150g) carrots, sliced into rounds
  • 1/2 cup (75g) celery, diced
  • 1/2 cup (75g) frozen peas or kale
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) dried sage
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) freshly ground black pepper
  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 1 tbsp (15ml) melted butter

Instructions:

  1. Preheat your oven to 400°F (200°C). Melt 2 tbsp (28g) of butter in a 9-inch cast iron skillet or deep-dish pie plate over medium heat.
  2. Add the onion, carrots, and celery to the skillet, cooking for 5–7 minutes until the onions are translucent.
  3. Stir in the butternut squash and potatoes, sautéing for another 5 minutes until the edges are slightly golden. Add the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth, scraping the bottom of the pan to release browned bits. Stir in the heavy cream, thyme, sage, salt, and pepper. Simmer for 5–8 minutes until the sauce thickens into a glossy glaze.
  6. Fold in the cooked chicken and frozen peas or kale until well combined.
  7. Cover the filling with the thawed puff pastry sheet. Trim edges to fit, and cut a strategic vent pattern in the center to allow steam to escape.
  8. Brush the top of the pastry with the beaten egg wash and drizzle with 1 tbsp of melted butter.
  9. Bake in the preheated oven for 25–30 minutes, or until the crust is mahogany-colored and shattering.