{"id":160,"date":"2014-09-02T09:33:06","date_gmt":"2014-09-02T13:33:06","guid":{"rendered":"http:\/\/cookedwp.com\/demo\/?post_type=cp_recipe&p=160"},"modified":"2020-10-09T19:49:51","modified_gmt":"2020-10-09T16:49:51","slug":"skillet-chicken-pot-pie-with-butternut-squash","status":"publish","type":"cp_recipe","link":"https:\/\/cookbook.krastev.family\/wordpress\/recipes\/skillet-chicken-pot-pie-with-butternut-squash\/","title":{"rendered":"Chicken Pot Pie with Butternut Squash"},"content":{"rendered":"

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.<\/h2>\n

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1\/4 cup olive oil<\/span><\/div>\n
1 cup frozen white pearl onions, thawed<\/span><\/div>\n
4 garlic cloves, finely chopped<\/span><\/div>\n
1 tablespoon chopped fresh sage<\/span><\/div>\n
1 small bunch kale, center ribs and stems removed, leaves chopped<\/span><\/div>\n
Kosher salt, freshly ground pepper<\/span><\/div>\n
1\/4 cup all-purpose flour<\/span><\/div>\n
3 cups low-sodium chicken broth<\/span><\/div>\n
1\/2 small butternut squash, peeled, cut into 1\/2″ pieces (about 1 1\/2 cups)<\/span><\/div>\n
1\/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1\/2 cups)<\/span><\/div>\n
1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed<\/span><\/div>\n
1 large egg<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Place a rack in upper third of oven; preheat to 425\u00b0F. 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 <\/i> 4 minutes<\/a><\/span>.<\/p>\n<\/div>\n<\/div>\n

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Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about <\/i> 2 minutes<\/a><\/span>.<\/p>\n<\/div>\n<\/div>\n

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Add kale and season with salt and pepper. Cook, tossing often, until wilted, about <\/i> 4 minutes<\/a><\/span>. Sprinkle flour over. Cook, stirring constantly, for <\/i> 4 minutes<\/a><\/span>.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375\u00b0F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for <\/i> 10 minutes<\/a><\/span> before serving.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2217,"comment_status":"open","ping_status":"open","template":"","_links":{"self":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/cooked_recipe\/160"}],"collection":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/comments?post=160"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/media\/2217"}],"wp:attachment":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/media?parent=160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}