*Chicken Pot Pie w/ Butternut Squash & Kale
Organic White Onion, ea.
In Stock
$0.99
Organic Kale Bunch, ea.
In Stock
$1.99
Garlic Bulb, ea.
In Stock
$0.99

Sage Bunch, ea.
In Stock
$2.29
Organic Butternut Squash, 2lb
In Stock
$3.79 $2.99
Chicken Pot Pie with Kale and Butternut

  • 2 TB olive oil
  • 1 cup white onion, diced
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 small bunch kale, center ribs and stems removed, leaves chopped tt
  • Kosher salt, freshly ground pepper
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1/2 small butternut squash, peeled, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 chicken breast, cooked (with a little olive oil, salt pepper), cut into bite-size pieces (about 1 1/2 cups)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg

Place a rack in upper third of oven; preheat to 425°.
Heat oil in an 8-inch 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 pre-cooked  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-inch slits in top to vent.
Bake pot pie until pastry is beginning to brown, 15-20 minutes.
Reduce oven temperature to 375° 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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