Title: Skillet Chicken Pot Pie w/Butternut Squash
Categories: Pastry, Poultry, Squash, Vegetables
Yield: 6 Servings
1/4 c Olive oil
1 c White pearl onions; thawed
4 cl Garlic; fine chopped
1 tb Chopped fresh sage
1 sm Bunch kale; center ribs,
- stems removed, leaves
- chopped
Salt & fresh ground pepper
1/4 c All-purpose flour
3 c Chicken broth
1/2 sm Butternut squash; peeled, in
- 1/2" pieces
1/2 Rotisserie chicken; meat in
- bite-size pieces
1 Sheet puff pastry; thawed
1 lg Egg
Place a rack in upper 1/3 of oven; set @ 425 F/218 C.
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.
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, 1/2-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" slits in top to vent.
Bake pot pie until pastry is beginning to brown, 15-20
minutes. Reduce oven temperature to 375 F/190 C and bake
until pastry is deep golden brown and crisp, 15-20 minutes
longer. Let cool for 10 minutes before serving.
