Skillet Chicken Pot Pie With Butternut Squash

After several reviews saying more flavor was needed, I decided to jazz it up. My additions: a small slosh of toasted sesame oil, a shake of umami seasoning, and a few shakes of Chinese 5 spice. I used a 10-inch iron skillet, as suggested by several reviewers. I added a little bit of broccoli and some chopped carrots. I could not find frozen pearl onions, so used fresh. Other than that, I followed the recipe as written. It was very flavorful and yummy. The sauce was delicious. Yes, it was time-consuming, but it was so good that I know I will be making this again and again.

• rocklobster

• 我llinois

• 1/31/2022

Very disappointed. It was quite a time consuming and labour intensive process, and the results were extremely bland. I was also reminded of the old joke, “Waiter that meal was horrible, and the portions were far too small.” I cut down marginally, maybe by 1/4, on the ingredients (as I couldn’t fit any more in an 8” cast iron skillet), and it was enough for two (small, elderly) people. Still, other than the puff pastry, a reasonably healthy meal, but not one I’ll make again.

• Jimbo

• Toronto

• 11/24/2021

Really enjoyed this. The flavors and textures were fantastic.

• Marie

• Brooklyn, NY

• 11/23/2021

Mine didn't turn out that well. I perhaps made an error. It was runny and the flavors hadn't melded into anything outstanding. I'd love to try again with suggestions. My friend suggested adding thyme....

• Anonymous

• Minneapolis

• 11/20/2021

Very good recipe. The butternut squash kind of disappeared, but it might be because I used frozen. I used just 1 1/2 cups or chicken broth and just 2 Tbs flour - didn't cook it quite as long. This seemed to produce enough liquid for me. I used spinach in place of kale, and since I can never decide what constitutes "a bunch" I just guessed. I probably used about a cup, and it could have used a bit more.

• tekstar

• Grantham NH

• 12/29/2020

Excellent easy meal. I am not a puff pastry fan so substitute a frozen pie crust (that's one reason why it's an easy meal). I make this frequently and have successfully added more veggies, different veggies, used thyme in lieu of sage. Always good. But following the recipe exactly is amazingly comforting while making and eating!

• Anonymous

• Brush Prairie, WA

• 12/24/2020

这一点。是多少。所以。好。我和我的中心部分to kale, so, I subbed collard greens instead. So good. It was warm and delicious. Perfect recipe for a cold winter night by the fire.

• Quinnmckain

• SLC, UT

• 12/4/2020

我made this with tofu instead of chicken to make it vegetarian, but I didn't think it was quite flavorful enough. If I make it again, I might try roasting the butternut squash.

• tinaindenver

• Denver

• 11/22/2020

Did not like this at all, would not make it again nor recommend the recipe to anyone. My husband liked the pie crust and ate the chicken pieces, we through the rest into the garbage. Followed the recipe to a T, and I make a lot of the recipes on this site.

• rcraig1

• Coquitlam, BC Canada

• 3/6/2020

This is one of our favourite dinners. It's so good and my husband will eat kale when I make this (he's not a fan). I used chopped cooking onions instead. And used black kale. The perfect comfort food and great as leftovers.

• mwaiteeastman

• Waterdown, ON

• 1/20/2020

Yes, this is so tasty, and perfect comfort food. I substituted fresh pearl onions (blanched and then peeled), used 1/3 cup olive oil, spinach can be substituted for kale, 1/3 cup flour, 2 cups squash (in combo with sweet potatoes is great, too). Also added 1/2 cup sauteed shitake mushrooms, cut in medium chunks. (all other ingredients as listed on recipe)

• sjoos1

• Minneapolis, MN

• 11/9/2019

这是便宜,简单,美味!我t took me a couple days to eat it on my own but it kept and reheated well with a sprinkle of water. I forgot the pearl onions and will definitely add them next time!

• razsampson

• 4/27/2019

Well, yes! The combination of sage, butternut squash, kale, and pearl onions. Just do that. Don't get all creative. This is a magic combination of flavors. They got it right. OMG, we loved it. I was always intimidated about pot pie, but the brilliance of frozen puff pastry tossed over the skillet worked great. Seriously. Make this as written the first time. It will blow you away.

• stevecoffey

• New York City

• 4/10/2019

Make sure to use a 10” skillet. I used an 8” and it filled it to the absolute brim. I also replaced 1/2 cup of the broth with 1/2 and 1/2 and had to used rubbed sage (3/4 tsp) because I forgot to get sage leaves at the store. I would have added a potato, peas etc but there was no room in the 8”. Bigger skillet solves that problem. Oh and I used turkey breast that I had baked the day before and diced.

• xmatch

• Charleston, WV

• 1/5/2019

Simply delicious. I resisted the urge to change this recipe or to add cream, and I’m glad I did. This is fabulous comfort food- highly recommend.

• susanp130659

• Ellensburg

• 10/30/2018