1. Recipes

How to Make Skillet Chicken Pot Pie with Butternut Squash - A Step-by-Step Guide

Skillet chicken pot pie with butternut squash is a delicious and hearty one-pan meal that combines tender chicken, savory vegetables, and a creamy sauce topped with flaky pastry. This recipe is a comforting twist on the classic pot pie, with the addition of sweet and nutty butternut squash adding depth of flavor and nutrients to the dish.

Not only is this dish a great way to use up leftover chicken, but it’s also a convenient and easy-to-make meal that the whole family will love. The ...

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Ingredients

  • ¼ cup olive oil
  • 1 ½ cups sliced mushrooms
  • 1 cup pearl onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped fresh sage
  • 1 ½ cups stemmed baby kale, chopped
  • 1 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon ground cardamom
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup apple juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon red pepper jelly
  • 1 teaspoon yeast extract spread (such as Marmite®)
  • 8 drops hot sauce (such as Louisiana®)
  • 1 ½ cups peeled, cubed butternut squash
  • 1 ½ cups shredded cooked chicken
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 teaspoon water

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 1 8-inch pie

  • Preheat the oven to 425 degrees F (220 degrees C). Place a rack in the upper third of the oven.
  • Heat oil in an 8-inch cast iron skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium-low. Add garlic and sage; cook, stirring occasionally, until garlic starts to brown, about 2 minutes.
  • Add kale and season with brown sugar, pepper, Cajun seasoning, and cardamom. Cook, tossing often, until kale is wilted, about 4 minutes. Sprinkle flour on top; cook and stir for 4 minutes.
  • Meanwhile, combine chicken broth, apple juice, vinegar, pepper jelly, yeast extract, and hot sauce in a small saucepan. Bring to a boil and remove from heat.
  • Stir broth mixture into the skillet 1/2 cup at a time. Add butternut squash and chicken. Bring to a boil. Reduce heat and simmer until squash softens and broth thickens, about 10 minutes.
  • Unroll puff pastry sheet and smooth out any creases. Drape pastry over the skillet, allowing edges to hang over the sides. Whisk egg and water together in a small bowl. Brush egg wash over pastry. Cut four 1-inch slits in the top to vent.
  • Bake in the preheated oven until pastry is golden brown and crisp, about 20 minutes. Let cool for 10 minutes before serving.

    • Nutrition

    498 cal.

    • Total Fat: 30g
    • Saturated Fat: 7g
    • Cholesterol: 60mg
    • Sodium: 678mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 2g
    • Total Sugars: 10g
    • Protein: 16g
    • Vitamin C: 19mg
    • Calcium: 63mg
    • Iron: 3mg
    • Potassium: 429mg

    Categories

    Butternut squash recipes