Saturday, March 23, 2013

Chicken Pot Pie with Butternut Squash

Category: Main Dish
Difficulty Rating: Medium-Hard
Somewhat Healthy--lots of vegies

It seems everyone is eating more vegetables these days.  However, making some (especially pint-sized)) people eat vegies is hard. Try this recipe. Your persnickety eaters will love it.  And if you ever want to show off for your mother-in-law, or treat your favorite friends with a luncheon, make this. It's pretty! Adapted from a 2013 Bon Apetit magazine recipe "Skillet Chicken Pot Pie With Butternut Squash".  Yield: 4 servings--260-300 calories each.


1/4 C olive oil
1/2 onion, chopped
4 garlic cloves, chopped fine
3 heaping t. Herbs De Provence
1 small bunch kale, center ribs and stems removed
1/4 C all-purpose flour
3 C low-sodium chicken broth
1/2 rotisserie chicken, meat torn into bite-size pieces
3/4 C frozen peas, defrosted 
1 sheet frozen puff pastry, thawed (such as Pepperidge Farm...god bless 'em)
1 large egg
salt and pepper

Place a rack in the upper third of oven; preheat to 425 degrees. Heat oil in an 8" heavy skillet over medium/high heat. Add onions; cook stirring occasionally until they start to brown. Reduce heat to medium-low. Add garlic to skillet and cook just until garlic begins to brown. Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over all. Cook, stirring occasionally,4 minutes.

Stir in broth--1/2 C at a time. Add squash. Bring to a boil. Reduce and simmer until is just softened and broth is thickened--8-10 minutes. Add chicken and defrosted peas to skillet and season to taste with salt and pepper. YUM! It's fine to serve this creamy chicken and vegies over rice and stop here if you like, but topping it with a puff-paste crust  makes it really special...

Crust: Fill 4 greased ramikens or one large greased soufflĂ© dish with chicken mixture.  Unfold pastry and smooth any creases. Cut out squares that will fit on top of whatever baking dishes you are using. The squares should be large enough that the corners will hang over the sides of the dish(s). Whisk egg with 1 tsp. water in a small bowl. Brush pastry with egg wash and cut 4 small slits with a sharp knife in the top to vent. Bake until pastry is beginning to brown 15-20 minutes. Then reduce temperature to 375 degrees and bake until pastry is brown and crisp about 15-20 minutes longer. Let cool 10 minutes before serving. This is also fine made a day ahead--saving the baking for just before dinner.

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