Autumn Chicken Pot Pie Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1199
FAT
229%
CHOL
267%
SOD
64%

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Ingredients for 4 servings

3 pounds skinless chicken legs and thighs

1 (8-ounce) container cream cheese, cut into pieces

1 to 2 tablespoons cold water

4 tablespoons butter

4 tablespoons all-purpose flour

6 sage leaves, finely chopped

Extra-virgin olive oil

1 1/2 cups all-purpose flour, plus extra for kneading

1 large onion, cut into 1/2-inch dice

1 large or 2 small carrots, peeled and cut into 1/2-inch dice

Kosher salt

4 cups rich chicken stock, (preferably homemade)

Pinch kosher salt

1 1/2 cups 1/2-inch pieces haricots verts

2 cups butternut squash, peeled and cut into 1/2-inch dice

1 egg yolk

1 stick butter, cut into pea-size pieces

1 egg beaten with 2 tablespoons of water, for egg wash

2 ribs celery, cut into 1/2-inch dice

2 cloves garlic, smashed and finely chopped

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