This past week I celebrated National Pi day with my all-time favorite pie. Chicken pot pie. The epitome of comfort.
This particular pie has been brought to the next level of wonderment with the addition of butternut squash and yukon gold potatoes. I could fill a journal with the many reasons why I love butternut squash.
Puff pastry gives the pie a crisp crust that won’t become soggy like pie dough typically does. If you would like to make your own puff pastry then you have my esteem. Personally, puff pastry is one of the few things I allow myself to buy frozen.
Perhaps the most wonderful thing about using a cast iron skillet is the fact that it can go right from the stove to the oven. It’s always nice to save some dishes.
Don’t worry if the butternut squash is not cooked through, it will finish during the baking time.
When you remove this pie from the oven you will be tempted to get into in right away. Resist the urge. It should be allowed to cool for about 15 minutes before serving so that the filling can thicken a bit, and so you don’t burn your tongue.
There are many things I love to eat. There are many things I find delicious. But there are few things that bring the warmth of home like this pie does.
Recipe: Skillet Chicken Pot Pie
recipe adapted from bon appetite magazine
-2 cups butternut squash (1/2 cubes)
-2 medium yukon gold potatoes (1/2 cubes)
-4 cups fresh baby spinach
-1 medium sweet onion (diced)
-3 boneless, skinless chicken breasts (1 inch cubes)
-1 cup frozen sweet corn
-2 tablespoons butter
-3 tablespoons olive oil
-1/4 cup all-purpose flour
-1 1/2 cups whole milk
-1 1/2 teaspoons kosher salt
-1 teaspoon freshly ground black pepper
-1 sheet of frozen puff pastry
Preheat oven to 375 degrees. Heat olive oil over medium high heat in your cast iron skillet. When the oil begins to shimmer add diced onions and kosher salt. When the onions have begun to brown add spinach and potatoes and cook until the spinach has wilted. Add chicken and butternut squash and cook for 5 minutes or until the chicken has started to brown and the squash is slightly softened. Remove vegetables and meat from the skillet and transfer to a separate bowl.
In the skillet melt butter and slowly whisk in the flour until a roux has formed. Cook for 1-2 minutes or until the roux is a light brown color, whisking constantly. Slowly add milk, continuing to whisk, until it is well incorporated and the sauce has thickened. Replace vegetables to pan and add the corn and black pepper. Stir to distribute the sauce evenly and cover the skillet with one sheet of puff pastry and brush with egg. Move the skillet to the oven and bake for 30 minutes or until the puff pastry has risen and is a deep golden color. Allow to cool 10-15 minutes before serving. Enjoy!