Skillet Chicken Pot Pie with Butternut Squash

12 February

This is a wonderful comfort dinner on a cold, end-of-winter evening. It is a great recipe, using just the skillet, and it is packed with super nutrients.

¼ cup olive oil
1 cup frozen white pearl onions, thawed
4 cloves garlic, minced
1 tablespoon chopped fresh sage
1 small bunch kale, center ribs and stems removed, leaves chopped
sea salt and freshly ground pepper
¼ cup flour of choice
3 cups low-sodium chicken broth
½ small butternut squash, peeled and cut into ½-inch pieces, about 1 ½ cups)
1½ cups cooked chicken, torn into bite-size pieces
1 sheet frozen puff pastry, thawed or pie crust of your liking

1. Place a rack on the upper third of oven; preheat to 425 degrees. Heat oil in an 8” 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 a 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 sea salt and pepper. Cook, tossing often, until wilted, bout 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
4. Stir in broth, ½ cup at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash has just softened and broth is thickened, 8 – 10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
5. 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” slits in top to vent.
6. Bake pot pie until pastry is beginning to brown, 15 – 20 minutes. Reduce oven temperature to 375 degrees and bake until pastry is deep golden brown and crisp, 15 – 20 minutes longer. Let cool for 10 minutes before serving.
Serves 6

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