Chicken Potpie with Brown-Butter Crust
"Brown butter turns the crust for this comfort-food classic into a flaky, nutty marvel. Butternut squash and cremini mushrooms give the usual chicken-and-vegetable filling extra oomph...."
INGREDIENTS
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1 stick unsalted butter
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1 1/4 cups unbleached all-purpose flour, plus more for dusting
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1/2 teaspoon kosher salt
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1 whole chicken (3 1/2 pounds), quartered
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2 leeks, white and pale-green parts thinly sliced (2 cups), 6 dark-green tops reserved
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3 stalks celery, 1 halved, 2 chopped (3/4 cup)
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8 ounces cremini mushrooms, stems removed and reserved, caps coarsely chopped
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1/2 small butternut squash, seeded, peeled, and chopped (2 1/2 cups), peelings reserved
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Kosher salt and freshly ground pepper
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4 cups low-sodium chicken broth
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6 tablespoons unsalted butter
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1/3 cup unbleached all-purpose flour
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1 tablespoon fresh thyme leaves
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1/2 cup dry white wine, such as Sauvignon Blanc
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1 cup frozen peas, thawed
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1/2 cup packed chopped fresh flat-leaf parsley leaves
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1 large egg white
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