Chicken thigh pot pie:
For the cornmeal crust:6 tablespoons ice waterIn a large bowl, toss the rutabaga and sweet potato with 2 tablespoons of the oil and season with salt and pepper. Spread evenly over a baking sheet and roast for 25 to 30 minutes, until tender.
Meanwhile, toss the pearl onions with the vinegar and 1/2 teaspoon of the remaining oil and season with salt and pepper. Spread the onions evenly over a baking sheet and roast for 12 to 15 minutes, until tender. Put the remaining 1/2 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and sauté until tender, 5 to 7 minutes, then add the kale and wilt it slightly, about 2 minutes. Remove all the vegetables from the pans into one large bowl, and set aside.Dust the chicken lightly with flour and season with salt and pepper. Place a large cast-iron skillet over a medium heat and add the oil.
Remove the dough from the refrigerator. Lightly flour a work surface, and roll dough to 1/4 inch thickness, tracing the outline of your baking dish on a piece of parchment paper and trimming the dough 1/2 inch smaller than the outline. Score the dough, place it in the freezer, and chill for 1 hour.Cut each thigh into 6 pieces and add the chicken to the vegetable mixture along with the pan gravy, stirring to combine. Transfer the mixture to a 10-inch round baking dish.
With the dough still on the parchment paper, transfer to a cookie sheet and bake for 15–20 minutes, rotating the crust every 5 minutes so it browns evenly, until the crust begins to crisp and becomes lightly browned. Remove the crust from the pan and place it on top of the chicken and vegetable mixture. Return to the oven and bake until hot and bubbly, 15 to 20 minutes. Cool slightly and serve.
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