Skillet Chicken Pot Pie with Butternut Squash and Kale

It is no secret in our house how much Apollo loves Roasted Chicken.  I usually make one every few weeks.  Honestly, I don't make it just for him, we all love chicken and I love all the dinners I can make with the leftovers.  The latest Food and Wine had Julia's Favorite Roast Chicken and I HAD to try it, we were not disappointed!  The only problem, I had so much going on, I forgot to take pics.  No worries, this is a do over and next time I will have camera in hand.

A lot of times with the leftover chicken, I make a basic chicken pot pie.  I have tried many times to change it up, but Gordy loves it the old fashion way (just no frozen carrots)  I was in the mood for something a little different the other night.  I looked in the fridge and I had butternut squash that had to be used.  I went looking for a chicken pot pie with squash and I found the perfect one to try on Epicurious!  I love that it is ALL made in my cast iron skillet and used puffed pastry instead of pie crust. 

 I even had some fresh kale.  I sauteed some onions in olive oil until soft.  I stirred in chopped garlic and fresh sage, cooking until soft.  I added the kale,

cooking until wilted.  I added 1/4 cup of flour, and stirred constantly for about 4 minutes.

I stirred in chicken broth, 1/2-cupful at a time, then added the squash. I brought it all to a boil, reduced the heat, and simmered until squash was just softened and broth was thick, 8-10 minutes. I added the chicken to the skillet, stirred, and seasoned with salt and pepper.

I unfold the thawed pastry and smoothed out any creases. I placed the pastry over the skillet, allowing corners to hang over sides. I whisked an egg and 1 teaspoon water in a small bowl.  I brushed pastry with egg wash and cut four 1-inch slits in the top to vent. 

I baked the pot pie until pastry was beginning to brown, 15-20 minutes. I reduced my oven temperature to 375° and baked until pastry was a deep golden brown and crisp, 15-20 minutes longer.  Gordy loved this version of an old favorite! 

Skillet Chicken Pot Pie 

with Butternut Squash and Kale

1/4 cup olive oil

1 onion, chopped
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-inch pieces (about 1 1/2 cups)
1 1/2 cups cooked chicken, meat torn into bite-size pieces
1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
1 large egg

Place a rack in upper third of oven; preheat to 425°. Heat oil in an 8-inch cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes. 

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

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.

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.

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-inch slits in top to vent.

Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375° and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving

 

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