Skillet Chicken Pot Pie With Butternut Squash

Name: Skillet Chicken Pot Pie With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 1/2 cups sliced mushrooms; 1 cup pearl onions, chopped; 4 cloves garlic, minced; 1 tablespoon finely chopped fresh sage; 1 1/2 cups stemmed baby kale, chopped; 1 tablespoon brown sugar; 1 teaspoon ground black pepper; 1 teaspoon Cajun seasoning; 1 teaspoon ground cardamom; 1/4 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(R)); 8 drops hot sauce (such as Louisiana(R)); 1 1/2 cups peeled, cubed butternut squash; 1 1/2 cups shredded cooked chicken; 1 sheet frozen puff pastry, thawed; 1 large egg; 1 teaspoon water

Servings: persons

1/4 cup olive oil
1 1/2 cups sliced mushrooms
1 cup pearl onions, chopped
4 cloves garlic, minced
1 tablespoon finely chopped fresh sage
1 1/2 cups stemmed baby kale, chopped
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon Cajun seasoning
1 teaspoon ground cardamom
1/4 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(R))
8 drops hot sauce (such as Louisiana(R))
1 1/2 cups peeled, cubed butternut squash
1 1/2 cups shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 large egg
1 teaspoon water

1
Preheat the oven to 425 degrees F (220 degrees C). Place a rack in the upper third of the oven.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Bake in the preheated oven until pastry is golden brown and crisp, about 20 minutes. Let cool for 10 minutes before serving.

1260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup olive oil, 1 1/2 cups sliced mushrooms, 1 cup pearl onions, chopped, 4 cloves garlic, minced, and more.

Yes, Skillet Chicken Pot Pie With Butternut Squash falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!