MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Skillet Chicken Pot Pie w/Butternut Squash Categories: Pastry, Poultry, Squash, Vegetables Yield: 6 Servings 1/4 c Olive oil 1 c White pearl onions; thawed 4 cl Garlic; fine chopped 1 tb Chopped fresh sage 1 sm Bunch kale; center ribs, - stems removed, leaves - chopped Salt & fresh ground pepper 1/4 c All-purpose flour 3 c Chicken broth 1/2 sm Butternut squash; peeled, in - 1/2" pieces 1/2 Rotisserie chicken; meat in - bite-size pieces 1 Sheet puff pastry; thawed 1 lg Egg Place a rack in upper 1/3 of oven; set @ 425°F/218°C. 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/190°C and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving. by The Bon Appétit Test Kitchen Bon Appétit, February 2013 MM Format by Dave Drum - 05 September 2015 Uncle Dirty Dave's Archives MMMMM