Skillet Chicken Pot Pie with Butternut Squash

A comforting one-skillet meal featuring tender chicken, butternut squash, and kale topped with golden puff pastry. This rustic pot pie combines seasonal vegetables with rotisserie chicken in a savory herb-infused sauce.

6 servings

1 hr 14 min

Published October 4, 2025

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.
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.
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.
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.
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.
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.
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

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

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

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

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

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

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

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