Skillet Chicken Pot Pie with Butternut Squash

Ingredients

• •¼ cup olive oil
• •1 cup frozen white pearl onions, thawed
• •4 cloves garlic
• •1 tablespoon fresh sage
• •1 bunch kale
• •to taste kosher salt and pepper
• •¼ cup all-purpose flour
• •3 cups low-sodium chicken broth
• •½ small butternut squash
• •½ whole rotisserie chicken
• •1 sheet frozen puff pastry
• •1 large egg

Cooking Instructions

1. 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.

   4 min

2. 2.

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

   2 min

3. 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.

   8 min

4. 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.

   10 min

5. 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.

   5 min

6. 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.

   45 min