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Chicken Potpie With Brown-Butter Crust

Ingredients

• 1 stick unsalted butter
• 1 1/4 cups unbleached all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 1 whole chicken (3 1/2 pounds), quartered
• 2 leeks, white and pale-green parts thinly sliced (2 cups), 6 dark-green tops reserved
• 3 stalks celery, 1 halved, 2 chopped (3/4 cup)
• 8 ounces cremini mushrooms, stems removed and reserved, caps coarsely chopped
• 1/2 small butternut squash, seeded, peeled, and chopped (2 1/2 cups), peelings reserved
• Kosher salt and freshly ground pepper
• 4 cups low-sodium chicken broth
• 6 tablespoons unsalted butter
• 1/3 cup unbleached all-purpose flour
• 1 tablespoon fresh thyme leaves
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 1 cup frozen peas, thawed
• 1/2 cup packed chopped fresh flat-leaf parsley leaves
• 1 large egg white

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