Skillet Chicken Pot Pie with Butternut Squash
In this chicken and butternut squash pot pie recipe, all you do is cover with puff pastry and wait. (to make this gluten-free, use cornstarch instead of flour to thicken, and a gluten-free pie crust topping.)
Dovetailing tip: In place of the rotisserie chicken, use the 2 cups of roasted chicken when preparing Meal 2.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 cup | olive oil |
| 1 | onion, chopped |
| 4 | garlic cloves, finely chopped |
| 1 tablespoon | chopped fresh sage |
| 1 bag | fresh baby spinach leaves |
| kosher salt, freshly ground pepper | |
| 1/4 cup | all-purpose flour, or cornstarch |
| 3 cups | chicken broth |
| 1/2 | small butternut squash, peeled, cut into 1/2-inch pieces (about 11/2 cups) |
| 1/2 | rotisserie chicken, meat torn into bite-size pieces (about 11/2 cups) |
| 1 sheet | frozen puff pastry (such as dufour or pepperidge farm), thawed , or single pie crust recipe |
| 1 | large egg |
Directions:
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 spinach and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, about 4 minutes.
Stir in broth, ½-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.
Revised from Source: bonappetit.com
