Main
Recipes
Course
Dinners
Skillet Chicken Pot Pie with Butternut Squash Recipe

Skillet Chicken Pot Pie with Butternut Squash Recipe

Posted by

Rate It!

Skillet Chicken Pot Pie with Butternut Squash

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/4 cup olive oil
1 cup frozen white pearl onions, thawed
4 garlic cloves, finely chopped
1 tbsp 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 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

Directions:

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.
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 slits in top to vent.
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.
Per serving: 260 calories, 14 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	414.73 Kcal (1736 kJ)
Calories from fat	316.38 Kcal
		% Daily Value*
Total Fat	35.15g	54%
Cholesterol	101.98mg	34%
Sodium	270.7mg	11%
Potassium	317.44mg	7%
Total Carbs	12.39g	4%
Sugars	0.7g	3%
Dietary Fiber	1.27g	5%
Protein	13.98g	28%
Vitamin C	1.9mg	3%
Iron	1.2mg	7%
Calcium	47mg	5%

Amount Per 100 g
Calories	164.82 Kcal (690 kJ)
Calories from fat	125.74 Kcal
		% Daily Value*
Total Fat	13.97g	54%
Cholesterol	40.53mg	34%
Sodium	107.59mg	11%
Potassium	126.16mg	7%
Total Carbs	4.92g	4%
Sugars	0.28g	3%
Dietary Fiber	0.51g	5%
Protein	5.55g	28%
Vitamin C	0.8mg	3%
Iron	0.5mg	7%
Calcium	18.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Herbed Beef Stew with Puff Pastry

Beef stew meat, cut into 1-inch cubes, Canola oil and 15 more..
Meat Pies

Olive oil, Onion, finely chopped, Lean ground beef and 9 more..
Lentils With Anchovies, Capers, and a Fried Egg

Olive oil, Onion, minced, Garlic cloves, minced and 10 more..
Vegetable Calzones

Olive oil, Onion, chopped, Garlic, minced and 9 more..
Kale, Butternut Squash, and Pancetta Pie

Olive oil and 12 more..
Chocolate Chicken Mole

Olive oil, Onion, chopped, Garlic cloves, minced and 10 more..
Lentil Stew with Winter Vegetables

Olive oil, Onion, chopped, Garlic, minced and 11 more..
Veal Shanks with Caramelized Onions and Sage

Center-cut veal shanks (each about 1 1/2 to 2 inches thic... and 9 more..
Tuscan-Style Spaghetti With Kale and Cannellinis

Olive oil, Onion, diced (about 1 cup) and 10 more..
Flank Steak Braciole

Olive oil, Onion, diced (about 1 cup), Garlic, minced and 9 more..
Chorizo, Bean and Butternut Squash Chilli

Olive oil, Onion, finely chopped and 9 more..