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