{"id":160,"date":"2014-09-02T09:33:06","date_gmt":"2014-09-02T13:33:06","guid":{"rendered":"http:\/\/cookedwp.com\/?post_type=cp_recipe&p=160"},"modified":"2026-10-28T20:15:35","modified_gmt":"2026-10-29T00:15:35","slug":"skillet-chicken-pot-pie-with-butternut-squash","status":"publish","type":"cp_recipe","link":"https:\/\/cooked.pro\/demo\/recipe\/skillet-chicken-pot-pie-with-butternut-squash\/","title":{"rendered":"Skillet Chicken Pot Pie with Butternut Squash"},"content":{"rendered":"

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you’ll have enough to work with.<\/h2>\n

Ingredients<\/h3>\n
\n
¼<\/span> cup<\/span> olive oil<\/span><\/div>\n
1<\/span> cup<\/span> frozen white pearl onions, thawed<\/span><\/div>\n
4<\/span> <\/span> garlic cloves, finely chopped<\/span><\/div>\n
1<\/span> tbsp<\/span> chopped fresh sage<\/span><\/div>\n
1<\/span> <\/span> small bunch kale, center ribs and stems removed, leaves chopped<\/span><\/div>\n
Kosher salt, freshly ground pepper<\/span><\/div>\n
¼<\/span> cup<\/span> all-purpose flour<\/span><\/div>\n
3<\/span> cups<\/span> low-sodium chicken broth<\/span><\/div>\n
½<\/span> <\/span> small butternut squash, peeled, cut into 1\/2<\/span><\/div>\n
1 ½<\/span> cups<\/span> rotisserie chicken, meat torn into bite-size pieces<\/span><\/div>\n
1<\/span> <\/span> sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed<\/span><\/div>\n
1<\/span> <\/span> large egg<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Place a rack in upper third of oven; preheat to 425\u00b0F. 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 <\/i> 4 minutes<\/a><\/span>.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about <\/i> 2 minutes<\/a><\/span>.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about <\/i> 4 minutes<\/a><\/span>. Sprinkle flour over. Cook, stirring constantly, for <\/i> 4 minutes<\/a><\/span>.<\/p>\n<\/div>\n<\/div>\n

\n
\n

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.<\/p>\n<\/div>\n<\/div>\n

\n
\n

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.<\/p>\n<\/div>\n<\/div>\n