Sauerkraut is our new secret flavoring weapon. It adds a little bit of acid and funk, and this chicken pot pie recipe proves there are so many other uses for it than a hot dog topping. Check out step-by-step photos here.
Recipe information
Yield
4 Servings
Ingredients
½
1
¾
2
½
¼
¼
¼
2
1
1
Preparation
Step 1
Real Talk: Making a homemade crust seems intimidating, we get that. Instead, use 1 sheet puff pastry and rotisserie chicken. This will shave off a half an hour of time. If you’re feeling ambitious (and would rather not shell out for the pre-made dough, which can be pricey), attempt the crust; it’s a skill worth learning!
Step 2
Preheat oven to 450°. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Cook chicken, stirring occasionally, until just beginning to brown, 5–6 minutes. Transfer to a medium bowl with a slotted spoon.
Step 3
Melt 1 Tbsp. butter in same skillet over medium heat. Cook onion and celery, stirring occasionally and scraping up any browned bits from bottom of pan (the good stuff), until vegetables are beginning to soften, 6–8 minutes; season with salt and pepper. Add sauerkraut and cook until liquid is evaporated, about 1 minute. Add squash and cook, tossing occasionally, until slightly softened, about 5 minutes. Return chicken and any accumulated juices to skillet and sprinkle with 2 Tbsp. flour; toss to coat. Cook, stirring occasionally, until heated through, about 1 minute. Stir in 1 cup milk and 1 cup water and cook, stirring occasionally, until thickened to the consistency of heavy cream, about 10 minutes.
Step 4
Meanwhile, cut remaining 5 Tbsp. butter into small pieces (it should be cold). Whisk 1 cup flour, ½ tsp. salt, and ¼ tsp. pepper in a medium bowl. Toss butter in flour mixture to evenly coat. Working quickly and purposely, rub butter into flour with your fingertips to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating a mix of flat and thin pieces). Drizzle remaining 2 Tbsp. milk over and knead until dough starts to come together, pressing to incorporate shaggy edges (it will still look a little dry).
Step 5
Beat egg yolk and 1 Tbsp. water in a small bowl just to blend—congratulations, you just made egg wash. Turn dough out onto a lightly floured piece of parchment paper, waxed paper, or foil. Roll out to a 10" circle, trimming any shaggy edges. Using parchment to help you, carefully invert dough over filling in skillet, covering it completely. Cut 4 slits in dough to allow steam to escape and brush with egg wash.
Step 6
Bake pot pie until crust is golden brown and filling is bubbling around the edges, 12–15 minutes. Let cool 10 minutes before serving.
Step 7
Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 1 month.