Bring on the Fall. This week seems to be one of the hottest in the whole summer – just when I’m thinking of pumpkin lattes and vanilla and sweet potatoes.
I look forward to evenings when I can snuggle on the couch under a blanket with my hubs – watching a movie – after the boys go to bed – knowing that it is getting cool outside!
Patchwork Butternut Squash, Kale, & Chicken Pot Pie
Recipe Type: Main Dish
Cuisine: Southern
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
A fall flavored pot pie with chicken, butternut squash, and kale
Ingredients
- 2 chicken breasts, cut into pieces
- 1 onion, diced
- 1 garlic clove, minced
- 2 T unsalted butter
- 2 T evoo
- 1 1/4 cup diced butternut squash
- 1/2 tsp fennel seeds
- 1/2 tsp white pepper
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 massive handfuls of chopped kale
- 1/3 cup shredded parmesan cheese
- 1 pie crust, torn in pieces
Instructions
- Heat the oven to 350.
- In cast iron skillet, heat oil and butter. Add in onion and cook for about 3-4 minutes.
- Add garlic and cook for about 1 minutes
- Add squash and cook for about 5 minutes.
- Remove from pan.
- Cook the chicken in same pan until done.
- Combine the vegetables, chicken, spices, and cheese.
- Pour into a deep dish pie pan. Cut strips of pie crust and make a lattice or patchwork pattern out of them. Layer on top of pot pie.
- Cook for about 45-50 minutes or until top crust is golden brown.
I’d never made a pot pie until I moved back to Raleigh in 2010. My boss’s wife – and friend – made a delicious one and said it was so easy – well, this one is too and has wonderful Fall flavors!
