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Skillet Chicken Pot Pie with Butternut Squash

Skillet Chicken Pot Pie with Butternut Squash

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with. The butternut squash in this recipe will change the way you make chicken pot pie from here on out.

Ingredients

  • 1 cup frozen white pearl onions, thawed
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 small bunch kale, center ribs and stems removed, leaves chopped
  • Kosher salt, freshly ground pepper
  • 3 cups low-sodium chicken broth
  • ½ small butternut squash, peeled, cut into ½-inch pieces (about 1½ cups)
  • ½ rotisserie chicken, meat torn into bite-size pieces (about 1½ cups)
  • 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed

Recipe Preparation

  • 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 kale 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.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 260 Fat (g) 14 Saturated Fat (g) 2.5 Cholesterol (mg) 65 Carbohydrates (g) 20 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 16 Sodium (mg) 610Reviews SectionThe flavor felt off to me, almost fishy? I prefer a creamier pot pie.Hands down my favorite BA recipe to date. Maybe it was just the right meal on the right night, but just I couldn’t get enough of this dish in my belly! I ended up transferring the filling from the cast iron pan to a ceramic casserole dish because I mistakenly cut the puff pastry to fit a smaller cast iron - worked out just fine. Big hit with everyone in the house tonight...Thank you Bon Appetit!Steven OlsonSeattle, WA12/11/17

Skillet chicken pot pie with butternut squash from Bon Appétit Magazine, February 2013 (page 42)

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  • sage
  • garlic
  • kale
  • butternut squash
  • frozen puff pastry
  • chicken broth
  • rotisserie chicken
  • frozen pearl onions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


Chicken Pot Pie with Butternut Squash and Kale

In a medium cast iron skillet warm olive oil over medium heat. Add the chard and saute for about a minute or until the leaves are wilted. Carefully remove from pan.

In the same pan melt the butter. Add the garlic, sage, and big pinch of salt and pepper. Saute for 30 seconds. Add the flour and whisk for about a minute until the flour and butter are incorporated and the mixture has turned a light golden brown.

Whisk in the stock and cook over medium until stock is thick enough to coat the back of a spoon.

Add the butternut squash, chicken, and sauted kale back into the pan. Mix well and add another pinch of salt Let the mixture cool slightly. .

Roll out the pie dough into a 12” diameter circle. Using the back of a rolling pin, drape the pie dough over the skillet, trimming and edges that are too long. Crimp the pie dough to the skillet and brush with egg wash.

Bake the pot pie for about 30 minutes or until the pie dough is golden brown.


Chicken Pot Pie with Butternut Squash

Lay the puff pastry over the skillet for a pretty look. Use any brand the weight may vary, but either way you'll have enough to work with.

Place 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.


I prefer shredded chicken in chicken pot pie. It’s much more tender and makes for a better overall texture. Plus it really doesn’t take any extra work because you can boil the chicken breast along with all the veggies together in a dutch oven or covered pot. This step is critical to ensure your peas, carrots, and corn are all super tender and fully cooked in the pie.

If you do opt for chopped/diced chicken, just make sure you cut the chicken into small enough chunks.


Skillet Chicken Pot Pie with Butternut Squash

1 Place 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.

2 Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

3 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.

4 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.

5 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.

6 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.


Skillet Chicken Pot Pie with Butternut Squash


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: 30 min
Cook Time: 65 mins
Total Time: 1 hour 35 minutes

Ingredients:

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

Directions:

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.


Skillet Chicken Pot Pie with Butternut Squash - Recipes

I had made quite a bit of chicken early in the week and needed to come up with something else to make with it this week so it didn’t go to waste. One of my favorite standby dishes that is a great way to use some leftovers is to make some type of pot pie. you can pretty much put anything in a pot pie and have any type of protein or just vegetables and some type of gravy on the inside and then top it off with some type of crust to make your pie. I had seen this recipe on Bon Appetit’s website recently that makes the whole pie in a cast iron skillet and makes use of a couple of different vegetables in a pot pie that I haven’t tried before – butternut squash and kale. Now we are not big kale eaters in my house – I don’t really care for the bitterness of it and I would much rather have spinach, which I happened to have on hand, so instead of going out to buy kale, I substituted spinach instead.

Skillet Chicken Pot Pie with Butternut Squash

1/4 cup olive oil

1 cup frozen white pearl onions, thawed

4 garlic cloves, finely chopped

1 tablespoon chopped fresh sage

1 small bunch kale, center ribs and stems removed, leaves chopped

Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

3 cups chicken broth

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, or 1 1/2 cups leftover chicken, torn into pieces

1 sheet frozen puff pastry, thawed

Place a rack in the upper third of the oven preheat the oven to 425 degrees. Heat the olive oil in an 8-inch cast-iron or other heavy ovenproof skillet set over medium-high heat. Add the pearl onions. Cook the onions, stirring occasionally, until the onions begin to brown, about 4 minutes.

Reduce the heat to medium-low. Add the garlic and the sage to the skillet and cook, stirring occasionally, until the garlic begins to brown, about 2 minutes. Add the kale and season it with salt and pepper. Cook, tossing the kale often, until the kale is wilted, about 4 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, for 4 minutes.

Stir in the chicken broth a 1/2-cupful at a time, then add the butternut squash. Bring the mixture to a boil, reduce the heat and simmer until the squash is just softened and the broth is thickened, about 8 to 10 minutes. Add the chicken pieces to the skillet, stir and season with salt and pepper.

Unfold the puff pastry and smooth any creases. Place the puff pastry over the skillet, allowing the corners to hang over the sides of the skillet. Whisk the egg and 1 teaspoon of water in a small bowl. Brush the pastry with the egg wash and cut four 1-inch slits on the top of the pastry to vent it.

Bake the pot pie until the pastry is beginning to brown, about 15 to 20 minutes. Reduce the oven temperature to 375 degrees and continue to bake the pot pie until the pastry is a deep golden brown and crisp, about 15 to 20 minutes longer. Let the pot pie cool for 10 minutes before serving.

This is a great one pot dish that gets done in under an hour and uses your leftovers really well. I enjoyed the addition of the spinach and the squash instead of having just carrots and potatoes in the mix. I also added some peas to the mix that I had and I ended up using regular pie crust instead of puff pastry, mainly because I did not have any puff pastry on hand that night. I think the puff pastry would be perfect since it is lighter and flakier, but the pie crust did the job nicely. This is definitely an easy one that you want to make use of again and would be just as good with beef as it is with chicken.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!


Autumn Skillet Chicken Pot Pie

In a large bowl, mix the flour and salt together. Add the cubed butter and rub between your fingers and mix with the flour mixture until the butter has formed flat round disks. Try and work quickly to ensure the butter stays cold. Sprinkle the water into the bowl and start to mix with a fork or lightly with your hands. Dump the dough out onto a work surface and flatten it with your hand gently, then fold it onto itself and flatten again. Do this several times until the dough starts to form. It should not be well mixed, but it will adhere when formed into a ball. Wrap dough in plastic and press gently on it with a rolling pin to ensure it forms. Chill for at least 2 hours and up to 3 days.

To make the filling:

Slide a large roasting pan into the oven to heat up for about 5 minutes, take it out and add a few tablespoons of olive oil, then slide back into the oven to heat for 30 more seconds. Add the onions, celery, carrots and garlic into the pan and season with salt and pepper. Stir the mixture then slide it back into the oven. Allow the vegetables to start softening, while keeping an eye on them and stirring when necessary. This should take about 10 minutes.

Once the vegetables are softened, add the chicken thighs to the pan and more oil if the mixture is starting to look a little dry. Roast the chicken, flipping when necessary, until it is evenly browned and almost cooked about 10 minutes.

While the chicken is cooking, start the butternut squash by tossing the cubes with olive oil on a sheet pan. Season with salt and pepper. Put into the oven to roast until you can pierce them with a fork, stirring when necessary. This should take around 8-10 minutes. Once done, set aside.

Once the chicken is completed, remove the pan from the oven and put the vegetables and chicken aside. On the stove top or in the oven, put the 4 tablespoons of butter back into the roasting pan and allow it to melt. Once melted, add the flour and whisk together, cooking it until the flour taste is cooked out and the butter and flour have incorporated into a roux. This will take about 30 seconds to a minute. Slowly add the milk, while whisking, into the pan. Then add the sage, thyme and bay leaf. If you are working on stove top, whisk continuously until the mixture has thickened. If working out of the oven, keep an eye on the mixture and whisk every 30 seconds or so until it starts to thicken. Once thickened, remove from the oven and set aside.

Shred the chicken thighs with 2 forks or your hands. Then add the vegetables, chicken and roasted butternut squash back into the gravy. Remove the bay leaf and season the mixture to taste. This can be made up to 2 days in advance.

To assemble:

Add the chicken gravy mixture into a cast iron skillet. We make ours “family style” in a large 12-inch cast iron skillet. You can also make this in smaller cassoulets for individual pot pies. Fill the skillet about 3/4 inch up to the rim and set aside.

On a well-floured surface, roll dough into the shape of your skillet to about 1/4 inch thick. Leave enough room for an overhang of dough on the edge of the skillet. Place to dough over your filled skillet and roll the overhanging edges underneath the top layer to develop a “crust”. Brush the top of the pastry with egg wash and cut a few vents into the top.

Bake in the oven until the crust is golden and the filling is hot and bubbly. This will take about 20-25 minutes. Turn the skillet if needed and tent with foil if the top is browning too quickly. Serve hot!


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  • 1/4 cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 2 Tbsp chopped fresh sage
  • 1 small bunch kale, center ribs and stems removed, leaves chopped
  • Kosher salt, freshly ground pepper
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 4 cups butternut squash, peeled, cut into ½-inch pieces
  • 3 cups cooked, shredded chicken
  • 1/2 cup chopped parsley
  • 1/2 cup whipping cream
  • 1 Tbsp Dijon mustard
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg


Place a rack in upper third of oven preheat to 425 C. Heat oil in a 12-inch cast-iron or other heavy, ovenproof skillet over medium-high heat. Add onions cook, stirring occasionally, until they begin to brown, about 4 minutes. Reduce the heat to medium-low. Add the garlic and sage to the skillet and cook, stirring occasionally, until the garlic just begins to brown, about two minutes. Add the kale and season with salt and pepper.

Cook, stirring often until wilted, about four minutes. Sprinkle the flour over and cook, stirring constantly, about four minutes. Stir in the broth, half a cup at a time, then add the chopped squash. Bring to a boil, reduce the heat, and simmer until the squash is barely softened and broth is thickened, 8-10 minutes. Add the chicken, parsley, and mustard to the skillet, stir, and season with salt and pepper.

Unfold the pastry and place over the skillet. Whisk the egg and 1 teaspoon water in a small bowl and brush the pastry with egg wash. Cut four one-inch slits in top of the pastry to vent. Bake the pot pie until the pastry is beginning to brown, 15-20 minutes.

Turn the oven temperature down to 375° and bake until the pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving. Makes 4-6 servings.