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Chicken and Squash Pocket Pie

  • 2 Chicken thighs, patted dry with paper towels
  • oil for pan
  • salt and pepper
  • 3 Tbsp white wine
  • 1/2 C cream, divided
  • 1 Cup cooked squash (butternut, kabocha, acorn will do), peeled and mashed
  • 1/2 Cup cheddar cheese, grated
  • 1/2 Cup minced onion
  • 1 Cup mushrooms, washed and sliced
  • 1/2 Cup kale, washed and cut into strips
  • salt and pepper to taste
  • 2 puff pastry sheets
  1. Heat oven to 400 degrees. Prepare a baking sheet with a nonstick silpat, or parchment paper.
  2. Heat about 2 Tbsp oil (olive or vegetable or ghee) in a metal saute pan over medium heat. Salt and pepper chicken thighs on both sides. When pan is hot, place chicken in the pan. Let cook until the underside browns and it removes easily from the pan, about 5 minutes. Flip over and repeat until browned on opposite side. 
  3. Remove from pan and put in a bowl to shred. Return pan to heat, add white wine and stir with a wooden spoon, deglazing the pan. When brown bits have released from the pan and the sauce is starting to simmer, add in 1/4 Cup cream, stirring and cooking until slightly thickened (like a thin gravy). Remove from heat.
  4. In a medium bowl, mash the cooked squash with a fork. Shred the chicken and add to the squash. Add in the gravy. 
  5. In a different saute pan, over medium heat, cook onion and mushrooms in 1 tbsp oil until just tender, then add kale and cook until the onions are golden brown. Add these vegetables to the squash bowl. 
  6. Mix together, adding the rest of the cream and the cheese. You may want to add a little more salt and pepper according to your tastes. 
  7. Cut puff pastry sheets as desired (you could make this as a whole pie, if you like, or make pocket pies by cutting with the pocket pie mold or just a large cookie cutter). Put about 1/3 Cup filling on one cut out dough piece and place second dough piece on top, crimping edges. Place on baking sheet and bake for 15-20 minutes, until the crust is golden brown. (this also works with pie crust dough.)
Makes 5-6 pocket pies.