For this cozy winter dinner, I replaced the typical root vegetables with butternut squash and kale. I love how the butternut squash adds a flavorful sweet and nutty taste, while the kale gives it a rustic touch. Best of all, you can cut the preparation time in half by using frozen cubed butternut squash and a rotisserie chicken.
- 1 small yellow onion, diced (about 1 cup)
- 1 tablespoon olive oil
- 4 to 5 cloves garlic, minced
- 1 small bunch kale, center ribs removed and leaves chopped
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth
- ½ butternut squash, peeled and diced, or 1½ cups cubed frozen
- ½ cup frozen peas
- ½ rotisserie chicken, meat pulled from the bones and chopped
- Salt, pepper and garlic powder to taste
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 teaspoon water
- Pre-heat oven to 425°F.
- Sauté onion in a cast iron skillet with olive oil over medium heat, stirring occasionally, about 4 minutes.
- Reduce heat slightly and add garlic, stirring until garlic is fragrant, about 2 minutes.
- Add kale. Season with salt and pepper. Cook until wilted.
- Sprinkle flour over veggies and cook for about 4 minutes, stirring constantly.
- Stir in broth, 1 cup at a time. Add the squash and peas. Bring to a boil, reduce heat and simmer until squash is tender or thawed. Broth will continue to thicken.
- Add chicken to the skillet and stir. Season with salt, pepper and garlic powder to taste.
- Unfold puff pastry sheet and slightly stretch to fit over skillet, allow corners to hang over the sides. Whisk egg and 1 teaspoon water in a small bowl and brush pastry with egg wash.
- Cut four slits in top of pie to vent. Place in the oven and bake pot pie until pastry starts to brown, about 15 minutes.
- Reduce oven temperature to 375°F and bake another 15 minutes. Crust will be deep golden brown and crisp.
- Remove and let cool for 5 to 10 minutes before serving.