Skillet chicken pot pie with butternut squash from Bon Appétit Magazine, February 2013 (page 42)

  • sage
  • garlic
  • kale
  • butternut squash
  • frozen puff pastry
  • chicken broth
  • rotisserie chicken
  • frozen pearl onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on October 18, 2020

    Didn't read the ingredients and bought fresh pearl onions which were a pain to peel. Frozen would have been just as good and faster. I added red bell pepper and umami seasoning. Instead of just kale I used TJ kale, cabbage, and Brussels sprout mix. Just kale would have been just as good.

  • chawkins on January 19, 2015

    Quite good. I used turkey, turkey broth and pumpkin instead of butternut squash. Comments on epicurious.com indicates that for some, the filling overflows the skillet, so I put everything into a 7X11" pan and rolled out the pastry to fit.

  • Cheri on November 07, 2014

    This was quite good. Used a regular onion (what I had), TJ's puff pastry, cast iron skillet. Leftovers reheated quite well, to my surprise. Recommended. Can use leftover turkey in lieu of rotisserie chicken, which I think is superior, if you have it.

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