Winter Squash and Kale Chicken Pot Pie

Chicken Pot Pie with Squash and Kale

Recipe by Haley Goodrich, RD, LDN

Ingredients

• 1 small yellow onion, diced (about 1 cup)
• 1 tablespoon olive oil
• 4 to 5 cloves garlic, minced
• 1 small bunch kale, center ribs removed and leaves chopped
• ¼ cup all-purpose flour
• 3 cups low-sodium chicken broth
• ½ butternut squash, peeled and diced, or 1½ cups cubed frozen
• ½ cup frozen peas
• ½ rotisserie chicken, meat pulled from the bones and chopped
• Salt, pepper and garlic powder to taste
• 1 sheet frozen puff pastry, thawed
• 1 egg
• 1 teaspoon water

Directions

1. Pre-heat oven to 425°F.
2. Sauté onion in a cast iron skillet with olive oil over medium heat, stirring occasionally, about 4 minutes.
3. Reduce heat slightly and add garlic, stirring until garlic is fragrant, about 2 minutes.
4. Add kale. Season with salt and pepper. Cook until wilted.
5. Sprinkle flour over veggies and cook for about 4 minutes, stirring constantly.
6. Stir in broth, 1 cup at a time. Add the squash and peas. Bring to a boil, reduce heat and simmer until squash is tender or thawed. Broth will continue to thicken.
7. Add chicken to the skillet and stir. Season with salt, pepper and garlic powder to taste.
8. Unfold puff pastry sheet and slightly stretch to fit over skillet, allow corners to hang over the sides. Whisk egg and 1 teaspoon water in a small bowl and brush pastry with egg wash.
9. Cut four slits in top of pie to vent. Place in the oven and bake pot pie until pastry starts to brown, about 15 minutes.
10. Reduce oven temperature to 375°F and bake another 15 minutes. Crust will be deep golden brown and crisp.
11. Remove and let cool for 5 to 10 minutes before serving.