Skillet Chicken Pot Pie with Butternut Squash

Ingredients

• 0.5 small butternut squash peeled cut into 1/2" pieces ( 1 1/2 cups)
• 1 large eggs 
• 0.3 cup flour all-purpose
• 1 tablespoon sage fresh chopped
• 4  garlic clove finely chopped
• 1 small bunch crossing over quintessential american desserts chopped
• 6 servings pepper freshly ground
• 3 cups chicken broth low-sodium
• 0.3 cup olive oil 
• 1 cup pearl onions white frozen thawed
• 1 sheet puff pastry frozen thawed (such as Dufour or Pepperidge Farm)

Equipment

• bowl
• frying pan
• oven
• whisk
• pot

Directions

1. Place a rack in upper third of oven; preheatto 425°F.
2. Heat oil in an 8" cast-iron or otherheavy ovenproof skillet over medium-highheat.
3. Add onions; cook, stirring occasionally,until beginning to brown, about 4 minutes.
4. Reduce heat to medium-low.
5. Add garlicand sage to skillet and cook, stirringoccasionally, until garlic begins to brown,about 2 minutes.
6. Add kale and season with salt andpepper. Cook, tossing often, until wilted,about 4 minutes.
7. Sprinkle flour over.Cook, stirring constantly, for 4 minutes.
8. Stir in broth, 1/2-cupful at a time, then addsquash. Bring to a boil, reduce heat, andsimmer until squash is just softened and brothis thickened, 8-10 minutes.
9. Add chicken toskillet, stir, and season with salt and pepper.
10. Unfold pastry and smooth any creases;place over skillet, allowing corners to hangover sides.
11. Whisk egg and 1 teaspoon water in asmall bowl.
12. Brush pastry with egg wash; cutfour 1" slits in top to vent.
13. Bake pot pie until pastry is beginningto brown, 15-20 minutes. Reduce oventemperature to 375°F and bake until pastryis deep golden brown and crisp, 15-20minutes longer.
14. Let cool for 10 minutesbefore serving.
15. Per serving: 260 calories, 14 g fat, 2 g fiber
16. Bon Appétit