Skillet Chicken Pot Pie with Butternut Squash

Very flavorful and easy-to-make skillet chicken pot pie with butternut squash and kale, inspired by a Feb 2013 recipe in Bon Appetit magazine.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 498 Calories

Ingredients

• ¼ cup all-purpose flour
• 1 large egg
• 1 teaspoon water
• 1 teaspoon ground cardamom
• 1 tablespoon brown sugar
• ¼ cup olive oil
• 1 cup apple juice
• 1 teaspoon ground black pepper
• 2 cups chicken broth
• 4 cloves garlic, minced
• 1 tablespoon white wine vinegar
• 1 ½ cups sliced mushrooms
• 1 teaspoon Cajun seasoning
• 1 sheet frozen puff pastry, thawed
• 1 ½ cups shredded cooked chicken
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon yeast extract spread (such as Marmite®)
• 1 cup pearl onions, chopped
• 1 ½ cups stemmed baby kale, chopped
• 1 teaspoon red pepper jelly
• 8 drops hot sauce (such as Louisiana®)
• 1 ½ cups peeled, cubed butternut squash

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Place a rack in the upper third of the oven.

Step 2

Heat oil in an 8-inch cast iron skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium-low. Add garlic and sage; cook, stirring occasionally, until garlic starts to brown, about 2 minutes.

Step 3

Add kale and season with brown sugar, pepper, Cajun seasoning, and cardamom. Cook, tossing often, until kale is wilted, about 4 minutes. Sprinkle flour on top; cook and stir for 4 minutes.

Step 4

Meanwhile, combine chicken broth, apple juice, vinegar, pepper jelly, yeast extract, and hot sauce in a small saucepan. Bring to a boil and remove from heat.

Step 5

Stir broth mixture into the skillet 1/2 cup at a time. Add butternut squash and chicken. Bring to a boil. Reduce heat and simmer until squash softens and broth thickens, about 10 minutes.

Step 6

Unroll puff pastry sheet and smooth out any creases. Drape pastry over the skillet, allowing edges to hang over the sides. Whisk egg and water together in a small bowl. Brush egg wash over pastry. Cut four 1-inch slits in the top to vent.

Step 7

Bake in the preheated oven until pastry is golden brown and crisp, about 20 minutes. Let cool for 10 minutes before serving.