Skillet Chicken Pot Pie

Published February 17, 2013

Amy’s Skillet Chicken Pot Pie

As promised here is the recipe for the Chicken Pot Pie Amy served last night. Amy doubled the recipe for her dinner and used a larger pan. I love the idea of prepping and cooking in just one pan. Less work and less clean-up later. Tasted amazing!!!! Thanks, Amy.

Skillet Chicken Pot Pie with Butternut Squash

1/4 cup olive oil

2 T. butter

1 sweet onion, chopped

4 parsnips, peeled and sliced

4 cloves garlic, minced

1 tablespoon chopped fresh sage, optional

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

2 T. sherry

1/2 small butternut squash, peeled, cut into 1/2-inch 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, thawed

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 parsnips, 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-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.

Ready for the oven

Served like pie- sort of

Posted in Cooking