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)
1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
1 large egg
Instructions
Place a rack in upper third of oven; preheat to
425F. 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.
Reduce heat to medium-low. Add garlic and sage
to skillet and cook, stirring occasionally,
until garlic begins to brown, about 2 minute
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 slits in top to vent.
Bake pot pie until pastry is beginning to
brown, 15-20 minutes. Reduce oven temperature
to 375F and bake until pastry is deep golden
brown and crisp, 15-20 minutes longer. Let cool
for 10 minutes before serving.
Per serving- 260 calories, 14 g fat, 2 g fiber
Originally Submitted
10/29/2015
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