Chicken Pot Pie with Butternut Squash

Since we made the commitment at the beginning of the year to cut wheat out of our diets, I made this without the crust last night.  I also omitted the flour in the recipe, decreased the stock & added a little bit of coconut milk.  My goal was to really only wet the mixture and adjust the consistency to feel more like a stew.  It was excellent!  I served it with some beautiful fresh green beans that I cooked to "al dente" and tossed with a little butter and toasted almonds.


1/4 c. olive oil
1 c. frozen white pearl onions, thawed
4 garlic cloves, finely chopped
1 Tbsp. chopped fresh sage
1 small bunch kale, center ribs and stems removed, leaves chopped
Kosher salt, freshly ground pepper
1/4 c. all-purpose flour
3 c. low-sodium chicken broth
1/2 small butternut squash, peeled, cut into 1/2-inch pieces (about 1 1/2 cups)
1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
1 sheet frozen puff pastry, thawed
1 large egg


Place a rack in upper third of oven; preheat to 425°. Heat oil in an 8-inch cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1-inch slits in top to vent.
Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375° and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.  Serve and Enjoy!