Skillet Chicken Pot Pie With Butternut Squash

• 1/4 cup olive oil
• 1 cup frozen white pearl onions, thawed
• 4 garlic cloves, finely chopped
• 1 tablespoon chopped fresh sage
• 1 small bunch kale, center ribs and stems removed, leaves chopped
• Kosher salt, freshly ground pepper
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1/2 small butternut squash, peeled, cut into 1/2" 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 (such as Dufour or Pepperidge Farm), thawed
• 1 large egg

1. Place a rack in upper third of oven; preheat to 425u0b0F. Heat oil in an 8" cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
2. Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
3. 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.
4. 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.
5. 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" slits in top to vent.
6. Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375u0b0F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.

olive oil, frozen white pearl onions, garlic, fresh sage, kale, kosher salt, allpurpose, lowsodium, butternut squash, rotisserie chicken, pastry, egg

Taken from www.epicurious.com/recipes/food/views/skillet-chicken-pot-pie-with-butternut-squash-51143240 (may not work)