Chicken Pot Pie with Butternut Squash and Kale

Chicken Pot Pie with Butternut Squash and Kale

• 1 round of pie dough (recipe here)

• 1 Tbs. olive oil

• 1 bunch of chard, stem removed and leaves, roughly chopped

• 4 Tbs. butter

• 2 cloves garlic, minced

• 1 mince shallot

• 2 tsp. chopped fresh sage

• Salt and pepper

• 4 Tbs. flour

• 3 cups stock (chicken or vegetables)

• 1/2 butternut squash, diced about 1/2” thick

• 1 cup shredded cooked chicken (from a rotisserie chicken )

Preheat oven to 400°F

Make pie dough according to recipe HERE.

In a medium cast iron skillet warm olive oil over medium heat. Add the chard and saute for about a minute or until the leaves are wilted. Carefully remove from pan.

In the same pan melt the butter. Add the garlic, sage, and big pinch of salt and pepper. Saute for 30 seconds. Add the flour and whisk for about a minute until the flour and butter are incorporated and the mixture has turned a light golden brown.

Whisk in the stock and cook over medium until stock is thick enough to coat the back of a spoon.

Add the butternut squash, chicken, and sauted kale back into the pan. Mix well and add another pinch of salt Let the mixture cool slightly. .

Roll out the pie dough into a 12” diameter circle. Using the back of a rolling pin, drape the pie dough over the skillet, trimming and edges that are too long. Crimp the pie dough to the skillet and brush with egg wash.

Bake the pot pie for about 30 minutes or until the pie dough is golden brown.

Let the pot pie cool slightly then serve.

Makes about 4 to 6 servings.