Skillet Chicken Pot Pie with Butternut Squash

Ingredients:

  • ¼ cup olive oil
  • 1 cup frozen white pearl onions (thawed)
  • 4 garlic cloves (finely chopped)
  • 1 tablespoon fresh sage (chopped)
  • 1 small bunch kale (center ribs and stems removed, leaves chopped)
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • ½ small butternut squash (peeled, cut into ½ inch pieces)
  • ½ rotisserie chicken (meat torn into bite-size pieces)
  • 1 sheet frozen puff pastry (thawed)
  • 1 large egg

Directions

Place a rack in upper third of oven; preheat to 425° F.

Heat oil in an 8 inch cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.

Stir in broth, ½ cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.

Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1 inch slits in top to vent.

Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375° F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer.

Let cool for 10 minutes before serving.

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