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Ingredients
- 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, freshly ground pepper
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)
- 1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
- 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
- 1 large egg
Details
Servings 6
Preparation time 30mins
Cooking time 75mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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