Chicken Pot Pie with Butternut Squash and Kale

Dinner made in one skillet = less dishes.  Yes!  I love the colors in this dish as much as the flavors.  There is no cream in this recipe yet it makes a wonderfully creamy chicken pot pie.

1/4 cup olive oil
1 cup chopped onion
4 garlic cloves, minced
1 TBSP chopped fresh sage
1 small bunch kale, center ribs and stems removed and leaves chopped
kosher salt and fresh ground pepper
3 cups low sodium chicken broth
1/4 cup flour
1/2 small butternut squash, peeled and cut into 1/2" pieces
rotisserie chicken, meat torn into bite size pieces about 1 1/2 cups
1 sheet frozen puff pastry, thawed
1 egg

Preheat oven to 425 degrees.  Place the rack in the top third of the oven.  Heat oil over medium heat in an oven proof skillet and saute onions stirring occasionally for about 4 minutes or until they become translucent.  Reduce the heat to medium low and add minced garlic and sage.  Cook for another 2 minutes.

Add the chopped kale and stir, stir stir.  Add salt and pepper.  Cook until the kale is wilted.

 Now sprinkle the flour over the top of this mixture and stir, cooking for about 4 minutes to cook out the raw flour taste.  It's going to look lumpy and weird but don't worry!  You are making a roux.  Add the chicken broth slowly scraping the brown bits off of the bottom of the pan. Add the squash.  Bring to a boil, reduce heat and simmer until the squash is softened and broth is thickened about 10 minutes.

Add chicken, season with salt and pepper.  Unfold the pastry and place over the skillet.  Whisk the egg and 1 tsp of water in a bowl and brush the egg wash over the pastry.

Cut 4 small slits into the pastry to allow steam to vent.  Bake the pot pie until the pastry starts to brown about 15-20 minutes and then reduce oven temp to 375 degrees and bake for another 15-20 minutes.  Look for a crispy, deep golden brown crust.  Let cool for 10 minutes before serving.

Recipe adapted from Bon Apetit Magazine

Potato Gratin with Fennel and Leek

Cheesy potatoes are already good.  Add fennel and leek and it's over the top!  This is undeniably a stand out side dish.

4 TBSP  butter
2 large leeks, rinsed well and thinly sliced
2 cups heavy cream
1 cup whole milk
1 TBSP kosher salt plus more to taste
1/2 tsp or more of fresh ground pepper
2 1/2 lbs Yukon gold potatoes, thinly sliced, do not rinse
2/3 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
3 medium fennel bulbs, fronds trimmed and bulbs thinly sliced
3 TBSP fresh thyme leaves, for garnish

In a very large skillet or dutch oven melt 2 TBSP butter, add leeks and fennel and saute until soft but not brown, about 4-5 minutes.  Add the cream and the milk to the pan until mixture starts to simmer.  Add salt and pepper.  Add sliced potatoes to the pot and cook for about 10-12 min.  Press the potatoes down so that they are covered by the liquid.  Don't stir the potatoes or they will break and turn to mashed potatoes. 

Preheat the oven to 375 degrees with rack in center of oven.  Generously butter a 13x9x2 inch baking dish.  Very gently stir in the cheeses reserving about 1/2 cup to sprinkle on top.    Transfer the potatoes to the baking dish and dot with remaining 2 TBSP of butter.  Cover with remaining cheese.  Bake for about 50-60 minutes or until the top is golden brown.  If the top starts to get too brown cover with a sheet of aluminum foil sprayed with cooking spray.  Top with  fresh thyme and a sprinkle of finishing salt.