Skillet Chicken Pot Pie with Butternut Squash

Serves: 6

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.

Yield: 6 Servings
Prep Time:
Cook Time:
Total Time:


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


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.

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