Name: Skillet Chicken Pot Pie With Butternut Squash
Cook time: 30 minutes
Total time: 1 hour 15 minutes
Yield: 6 servings
Ingredients: ¼ 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; ¼ cup all-purpose flour; 3 cups low-sodium chicken broth; ½ small butternut squash, peeled, cut into ½" pieces (about 1½ cups); ½ rotisserie chicken, meat torn into bite-size pieces (about 1½ cups); 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed; 1 large egg

Photo of a skillet chicken pot pie with butternut squash on a black background.

Photo by Brian W. Ferry

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.

Recipe information

Total Time
1 hour 15 minutes
Yield
6 servings

Ingredients

¼ 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

¼ cup all-purpose flour

3 cups low-sodium chicken broth

½ small butternut squash, peeled, cut into ½" pieces (about 1½ cups)

½ rotisserie chicken, meat torn into bite-size pieces (about 1½ cups)

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

1 large egg

Preparation

Step 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.
Step 2
Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
Step 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.
Step 4
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.
Step 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.
Step 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.