Kale, Butternut, and Chicken Pot Pie
Kale, Butternut, and Chicken Pot Pie is the perfect food for when the cool, crisp air starts arriving here in Denver. Warm days, leaves changing, and fall vegetables are in the farmers markets. Plus, when it cools off, I start baking and roasting more.
Cooking and baking are a wonderful way to warm up the kitchen on cooler days. Especially when we get early snow, which is why I was inside playing with creating new recipes.
Stuck inside after a trip to the Longmont Farmer’s Market, I was loaded up with butternut squash, kale, and leeks. Chicken Pot Pie sounded delicious, so I thought, ‘why not switch it up?’ There’s no hard rule saying chicken pot pies need to only have potatoes, peas, and carrots, although my regular Chicken Pot Pie with Tarragon recipe is awesome.
Kale, Butternut, and Chicken Pot Pie Substitutions
You could easily use sweet potato in the place of the butternut squash. And if you’re not a fan of kale, try Swiss chard, spinach, or beet or turnip greens instead.
While I used breast meat in this recipe, I would highly recommend switching it for thigh meat. The strong flavors of the veggies will compliment dark meat well.
This would be a wonderful way to use leftover turkey after Thanksgiving. Or toss in some pork. This is one recipe that I’m not so sure red meat like beef or lamb would pair as well with. BUT I also haven’t tried it. The flavor profile causes me to think it’s a no.
When it comes to the herbs, use your favorites. This recipe for Kale, Butternut, and Chicken Pot Pie will handle them all.
If you don’t have chicken stock, use veggie or swap out for equal amounts of milk and white or red wine.
Gluten-Free Option
For the crust, use your favorite gluten-free readymade. You can also swap in a gluten-free all-purpose or baking flour in equal portions in any crust recipe. Do the same for the flour that thickens the sauce.
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Dishing Up the Pie
My hubby and our slightly fussy neighbor who lives down the hall, loved them these pot pies. The nice flaky crust paired with the fall flavors warm the soul. They are worth the effort when your loved ones give you huge, satisfied smiles after eating them.
I’m excited to hear how you enjoyed them. Or any substitutions you tried. Bonus points if you post a photo of your Kale, Butternut, and Chicken Pot Pie on social media and tag me (@SimplySophisticatedCooking). And as always, please leave me your questions in the comments.
Kale, Butternut, and Chicken Pot Pie
Ingredients
- 5 tbsp olive oil
- 2 small leeks sliced and cleaned
- 3 cloves garlic minced
- ½ cup flour
- 3 cups chicken stock
- ½ tsp ground white pepper
- 1 tsp smoked paprika
- 1 tsp red chili flakes or add based on your tastes
- 1.5 tbsp fresh rosemary minced
- 1 tbsp fresh thyme striped from the stems
- salt and pepper to taste
- ½ large bunch kale balanced for 2 minutes (makes about 1 cup of blanched kale)
- 1 small roasted butternut squash about 2 lbs., peeled and diced into 1/2-inch chunks before roasting
- 2 cups pre-cooked chicken breast shredded or cubed
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the leeks and cook until they start to soften, about 4 minutes. Add garlic and red chili flakes and cook until fragrant. Add flour, white pepper, paprika, salt and pepper to the pan. Mix well and cook for about 2 minutes. Don’t skip this step or your pot pies will taste like flour. You have to cook it to get rid of the floury taste.
- After cooking the flour mix, slowly add the chicken stock, stirring to remove any lumps. Continue cooking until gravy has thickened to your desired thickness. Remember if you over thicken, you can always add a little more chicken stock or water to thin again. The gravy will thicken more as it cooks in the oven, so leave it a little thinner than you want for the finished product.
- Once the gravy is done, remove the pan from the heat and stir in the fresh rosemary, thyme, kale, butternut squash and chicken. It’s time to make your pot pies.
- Preheat oven to 375
- Roll out your dough onto a lightly floured surface. The thickness is up to you, I like a thinner crust because it gets crunchy and crispy.
- Lightly grease 6 large ramekins or a large baking dish and pour the potpie filling in.
- Cover your dishes with the crust, sealing the edges well and don’t forget to cut a slit or two into the top to allow steam to release. Brush the tops with the egg wash.
- Place into the oven and cook until bubbly and golden brown on top, about 20 minutes. Allow to rest at least 10 minutes before serving.