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1
If using a whole raw chicken: Break the chicken up, reserving the thighs and wings for another meal. Remove the skin from the breasts and discard the skin. If making a stock from the carcass, cover the breasts and refrigerate. If not making stock, skip to step 3.
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2
If making stock: In a large pot, add the chicken carcass, 1 quartered onion, 1 carrot cut into thirds, 2 ribs celery cut into thirds, 1 head of garlic cut in half crosswise, 1 bay leaf, some parsley and thyme sprigs (or any herbs you have lying around like dill or cilantro), 1/2 tablespoon whole black peppercorns. Feel free to add other leftover veggies like a chopped leek, parsnip or turnip, or even a Parmesan cheese rind. Let's clean out that fridge! Bring to a boil and simmer for 3 to 4 hours (or longer), occasionally skimming the top. Carefully strain the broth and return broth to the pot. Discard solids.
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3
Make the crust: In a large bowl, sift the flours, salt, and sugar. Stir in the chopped parsley, thyme, and dill. Cut in the cold butter and shortening using a pastry cutter or food processor and mix until mixture looks grainy, with pea-sized pieces. Add cold water, starting with 4 tablespoons. Fluff and mix gently with a fork. If the dough feels too dry, add more water as needed. I usually don't need more than 6 tablespoons. Gather into a ball, flatten a bit, wrap in plastic and chill for at least an hour.
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4
Preheat oven to 425u00b0 F. Place rack in the middle position.
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5
Add the chicken breasts into the pot with the stock, bring to a boil, lower heat to low, and simmer, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Chicken should be opaque-looking and cooked through. Remove chicken, let it cool enough to handle, and shred by hand. Keep this stock-you'll be using it later!
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6
In a large pan or Dutch oven, cook the bacon or pancetta over medium heat for 5 minutes, stirring often, until crispy. Remove with a slotted spoon and add to the shredded chicken. Leave the rendered fat in the pan; you need about 1 tablespoon. (Add olive oil if needed.)
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7
Chop the onion, garlic cloves, and serrano pepper. Add to the pan with the bacon fat and sweat over medium-low heat for 5 to 7 minutes until onion is translucent. Add half of the chopped sage and thyme and cook another minute.
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8
Meanwhile, chop the kale (make sure to remove tough stems) and add to the pan. Cook the kale until wilted, about 3 minutes. Season the veggies with some kosher salt and fresh pepper (a couple of pinches of each).
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9
Stir in the flour and cook another minute. Now add the stock, one cup at a time, stirring well as you go. The flour will thicken it.
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10
Add the diced squash to the pan. The squash should be barely covered with the stock, so add a bit more if necessary. Partially cover the pot and cook on medium low until squash is tender, about 8 minutes. In the last 2 minutes of cooking, add the sweet peas and the rest of the herbs. At the end of cooking, stir in the half-and-half or heavy cream.
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11
Turn off heat, add the bacon and shredded chicken to the pot and stir to combine. Season with more salt and pepper to taste.
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12
Transfer the pot pie filling to a large, deep pie dish or a gratin dish. (alternatively you can cook this in a large, deep, ovenproof cast iron skillet and add the crust right to the skillet, but you'll have to move the leftovers to store them in the fridge).
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13
On a lightly floured surface, roll out the dough and place on top of the filling. Cut off excess dough around the edges and pinch the dough around the edges to seal. Cut a few decorative slits on top; these will let steam escape. Brush the crust with the egg wash.
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14
Cook in the preheated 425u00b0 F oven until crust is golden and slightly brown in places, about 30 minutes. Rotate pie half way through so it cooks evenly.
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15
Let the pot pie rest at least 10 minutes before serving, preferably 15 to 20.
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16
Enjoy this delicious, comforting pot pie and relish in knowing that you just cleaned out your fridge. :)
