Skillet Chicken Pot Pie with Butternut Squash
Very flavorful and easy-to-make skillet chicken pot pie with butternut squash and kale, inspired by a Feb 2013 recipe in Bon Appetit magazine.
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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Cook's Notes:
Substitute chicken for turkey if desired.
For a vegetarian option, use vegetable broth and replace the chicken with cubed eggplant or cubed tofu. If you don't like kale, you could use spinach or Swiss chard. Add your favorite veggies, like peas or carrots.
Nutrition Facts
Per Serving:
498 calories; protein 15.8g; carbohydrates 42.2g; fat 30.1g; cholesterol 60.3mg; sodium 677.9mg. Full Nutrition