Skillet Chicken Pot Pie With Butternut Squash
This hearty and comforting pot pie is a delightful combination of tender chicken, sweet butternut squash, and earthy kale nestled beneath a flaky puff pastry crust. The rich flavors of sage and garlic infuse the filling, creating a fragrant and satisfying dish that will have your kitchen smelling absolutely divine as it bakes to golden perfection. With a crispy pastry topping and a creamy, savory filling, this one-skillet meal is sure to warm you up on a chilly evening.
— Constant Cookbook
Ingredients
- 1/4 olive oil
- 1 frozen white pearl onions, thawed
- 4 garlic cloves, finely chopped
- 1 chopped fresh sage
- 1 small bunch kale, center ribs and stems removed, leaves chopped
- Kosher salt, freshly ground pepper
- 1/4 all-purpose flour
- 3 low-sodium chicken broth
- 1/2 small butternut squash, peeled, cut into 1/2-inch pieces (about 1 1/2 cups)
- 1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
- 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
- 1 large egg
Instructions
- 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.
- 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, about 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° and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.
Yield
6 servings
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