Chicken Pot Pie with Butternut Squash

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.

• Prep: 30 mins

• Cook: 1 hr 15 mins

• Yields: 6 Servings

Ingredients

• 1/4 cup olive oil

• 1 cup frozen white pearl onions, thawed

• 4 garlic cloves, finely chopped

• 1 tablespoon chopped fresh sage

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

• Kosher salt, freshly ground pepper

• 1/4 cup all-purpose flour

• 3 cups low-sodium chicken broth

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

• 1-1/2 -2 cups of chicken meat torn into bite-size pieces

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

• 1 large egg

Directions

1. Place a rack in upper third of oven; preheat to 425°F. 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 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 salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.

4. 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.

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°F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.

Thanks to Bon Appetit for this great recipe!