Name: Skillet Chicken Pot Pie with Butternut Squash
Prep time: 30 minutes
Total time: 1 hours
Yield: 6 Servings
Ingredients: ¼ 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; ¼ cup all-purpose flour; 3 cups low-sodium chicken broth; ½ small butternut squash, peeled, cut into ½-inch pieces (about 1½ cups); ½ rotisserie chicken, meat torn into bite-size pieces (about 1½ cups); 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed; 1 large egg

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Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with. The butternut squash in this recipe will change the way you make chicken pot pie from here on out.

Recipe notes