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.