Cast-Iron Skillet Chicken Pot Pie

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 cup frozen pearl onions, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon freshly chopped sage
  • 2 cups kale, chopped
  • ¼ cup all-purpose flour
  • 2 cups chicken stock
  • + 6 more ingredients
    • 1 (11 oz) bag Green Giant Nature's Blend Veggie Steamers
    • ½ cup frozen peas
    • 1 ½ cup shredded rotisserie chicken
    • 1 Pillsbury 9-inch refrigerated pie crust
    • 1 egg, lightly beaten
    • 2 pinches coarse salt and freshly ground pepper

1Preheat oven to 425 degrees F. 2Heat the oil in an 8-inch cast-iron skillet over medium heat. Add the onions and cook until they start to brown, about 4 minutes. 3Add the garlic and sage and bloom for 30 seconds. 4Add the kale and sauté until wilted, 3 to 4 minutes. Season with a pinch of sal...

View full recipe at SpringPad

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