Name: Chicken Pot Pie with Acorn Squash
Yield: 4 Servings
Ingredients: ½ cup (1 stick) chilled unsalted butter, divided; 1 pound skinless, boneless chicken thighs, cut into ¾-inch pieces; ¾ medium onion, chopped; 2 celery stalks, chopped; ½ teaspoon kosher salt, plus more; ¼ teaspoon freshly ground black pepper, plus more; ¼ cup sauerkraut; ¼ acorn squash, seeds removed, cut into ¾-inch pieces; 2 tablespoons plus 1 cup all-purpose flour; plus more for surface; 1 cup plus 2 tablespoons whole milk; 1 large egg yolk

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Alex Lau

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 notes