Skillet Chicken Pot Pie with Butternut Squash
Skillet Chicken Pot Pie with Butternut Squash is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place a rack in upper third of oven; preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.