Skillet Chicken Pot Pie with Butternut Squash


1/4 cup olive oil
1 cup frozen white pearl onions, thawed
4 garlic cloves, chopped
1 tbsp chopped fresh sage
1 small bunch kale, rib and stems removed, leaves chopped
Salt and pepper, to taste
1/4 cup all purpose flour
3 cups low sodium chicken broth
1/2 butternut squash, peeled and chopped into 1/2 inch pieces
1 1/2 cups cooked chicken, cut into bite sized pieces
1 sheet frozen puff pastry, thawed
1 large egg


Place rack in the upper 1/3 of an oven and preheat 425F. Heat oil in an 8 inch cast iron pan. Add onions,  stirring and cooking until beginning to brown, about 4 minutes.

Reduce heat and add garlic and sage and cook, until garlic begins to brown. Add the kale and season with salt and pepper. Cook and stir often until wilted.

Sprinkle flour and cook, stirring constantly for 4 minutes. Stir in broth, 1/2 cupful at a time, then add squash and bring to a boil. Reduce heat and simmer until squash is softened and broth is thickened, about 8-10 minutes. Add chicken to skillet and stir, checking seasonings.

Unfold pastry and smooth out, before placing over skillet, allowing corners to hang off the side. Whisk egg with  1 tbsp of water and brush pastry.  Cut four 1 inch slits to vent.

Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce heat to 375F and bake until golden brown and crisp, about 15-20 minutes longer. Cool for 10 minutes before serving.

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