Skillet Chicken Pot Pie with Butternut Squash

Ingredients for Skillet Chicken Pot Pie with Butternut Squash

• 60ml olive oil

• 240ml frozen white pearl onions, thawed

• 4 garlic cloves, finely chopped

• 1 tablespoon chopped fresh sage

• 1 small bunch kale, centre ribs and stems removed, leaves chopped

• Kosher salt, freshly ground pepper

• 60ml plain flour

• 725ml low-sodium chicken broth

• 1/2 small butternut squash, peeled, cut into 1/2" pieces (about 230g )

• 1/2 rotisserie chicken, meat torn into bite-size pieces (about 350ml )

• 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed

• 1 large egg

Place a rack in upper third of oven; preheat to 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 191°C and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.