Whole Wheat Crusted Chicken Pot Pie with Kale Butternut Squash and Fresh Herbs

Ingredients

• For the crust:
• 1/2 cup all-purpose flour
• 1/2 cup plus 1 tablespoon whole wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon finely chopped parsley
• 1 teaspoon finely chopped thyme, leaves only
• 1 teaspoon finely chopped dill
• 4 tablespoons cold butter, diced
• 4 tablespoons cold vegetable shortening
• 5 tablespoons ice water
• For the pot pie:
• 1 whole raw chicken, or 2 large raw chicken breasts
• 3 cups chicken stock, up to 4 cups
• 6 ounces chopped bacon or pancetta, up to 8 ounces
• 1 bunch kale, or hearty green of choice
• 2 cups diced butternut squash, or yams
• 1 cup green peas (if frozen, no need to thaw)
• 1 medium onion, finely chopped
• 4 large garlic cloves, chopped or thinly sliced
• 1 small serrano pepper (or 1/4 teaspoon hot pepper flakes)
• 1 tablespoon chopped fresh sage
• 1/2 tablespoon chopped fresh thyme leaves
• 1/4 cup all-purpose flour
• 2 tablespoons half-and-half or heavy cream
• 1 egg, beaten with 1 teaspoon of water
• 1 pinch kosher salt and freshly ground black pepper to taste

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