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Recipe of the Week: Chicken Pot Pie with Acorn Squash and Kale


This modern take on a classic dish will leave the entire family asking for seconds. The original recipe on Epicurious called for an 8 inch iron skillet, but I have a 12 inch and modified the ingredients as follows. See the original recipe for cooking instructions.


~1/4 cup olive oil

3 small/medium onions, chopped

4 garlic cloves, minced

~1 Tbs fresh sage, chopped

1/2 large bunch of curly kale, stems removed, leaves chopped

1/4 cup all-purpose flour

3 3/4 cups low sodium vegetable broth

1 large acorn squash, peeled and chopped into 1/2 inch pieces

3 1/2 lb roasted chicken – meat torn into bite sized pieces

2 sheets of puff pastry dough, thawed

1 large egg

Kosher salt and ground pepper to taste

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