butternutwhole web

Skillet Chicken Pot Pie with Butternut Squash

 

Skillet Chicken Pot Pie with Butternut Squash

Serves: 6

Ingredients
  • ¼ cup olive oil
  • 1 cup frozen white pearl onions, thawed
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 small bunch kale, center ribs and stems removed, leaves chopped tt
  • Kosher salt, freshly ground pepper
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • ½ small butternut squash, peeled, cut into ½-inch pieces (about 1½ cups)
  • ½ rotisserie chicken, meat torn into bite-size pieces (about 1½ cups)
  • 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
  • 1 large egg

Instructions
  1. Place a rack in upper third of oven; preheat to 425°. 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.
  2. Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
  3. 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.