Kale and Butternut Squash Chicken Pot Pie

Prep Time: 25 minutes

Cook Time: 30 minutes if using rotisserie chicken & 1 hour if cooking chicken

Serving: 4-6 


Ingredients

1 pound chicken breasts, cooked and shredded, or picked from rotisserie chicken

2 tbsp olive oil, divided
1 cup butternut squash, 1 inch dice

2 cups lacinato kale, thinly sliced

1 cup carrots, thinly sliced

1 cup celery, thinly sliced

½ cup shallots, thinly sliced

1 tsp kosher salt, divided

6 tbsp butter

6 tbsp flour

2 cups milk

Cracked black pepper

2 tbsp chopped rosemary

One sheet store bought puff pastry or pie dough, about 7 ounces 

Directions

  1. If cooking chicken, preheat the oven to 350°F and add chicken breasts to a foil lined sheet tray. Season with salt and 1 tablespoon olive oil,  roast for 20-30 minutes. Shred and set aside in a medium bowl. Place shredded kale over the chicken to lightly wilt. 

  2. Meanwhile, add diced butternut squash, a tablespoon of water and pinch of salt to a microwave safe bowl.  Cover with plastic wrap, leaving a ½ inch uncovered and microwave for 3 minutes, until barely tender. 

  3. In a 10 inch cast iron skillet, heat the remaining 1 tbsp of olive oil over medium high heat. Saute the carrots, celery, shallots and ½ tsp salt until beginning to soften and shallots are translucent, about 10 minutes. Set aside in the same bowl with shredded chicken, and kale.. 

  4. In the same skillet, heat 6 tbsp butter over medium heat. Whisk in flour and stir until a toasted blonde paste forms. Gradually whisk in the milk, increase heat to medium high and continue to whisk until thickened and smooth, 4-5 minutes. Season with remaining ½ tsp salt, pepper, and chopped rosemary.

  5. Return the chicken and vegetables to the pan with the thickened cream sauce and toss to evenly distribute. Dot the butternut squash throughout the pan.

  6. If needed, roll the puff pastry or pie dough to be about an ⅛ inch thick. Cut store-bought puff pastry into 3x3 inch squares and without overlapping the squares too much, layer onto the skillet.  

  7. Set skillet on a sheet tray and bake to store bought puff pastry or pie dough package instructions, until golden brown and bubbling. Likely, 400°F to 450°F for 20 to 30 minutes.

  8. Let cool at least 10 minutes before serving.

Mickayla Wawrousek