Skillet Chicken Pot Pie with Butternut Squash

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AuthoradminDifficultyIntermediate

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.

Yields1 Serving
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs
 ¼ cup olive oil
 1 cup frozen white pearl onions, thawed
 1 tsp chopped fresh sage
 1 small bunch kale, center ribs and stems removed, leaves chopped
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.

Ingredients

 ¼ cup olive oil
 1 cup frozen white pearl onions, thawed
 1 tsp chopped fresh sage
 1 small bunch kale, center ribs and stems removed, leaves chopped

Directions

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.

Skillet Chicken Pot Pie with Butternut Squash

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