9 Dishes To Use Up Leftover Roast Chicken

7. Make Pie

Chicken pot pie is the ultimate comfort food, and if you have leftover roast chicken, it’s super easy to make!

Chicken Pot Pie with Butternut Squash
Source: https://www.epicurious.com/recipes/food/views/skillet-chicken-pot-pie-with-butternut-squash-51143240

Ingredients:

• 1/4 cup olive oil
• 1 cup frozen white pearl onions, thawed
• 4 garlic cloves, finely chopped
• 1 tbsp fresh sage, chopped
• 1 small bunch kale, center ribs and stems removed, leaves chopped
• salt & pepper
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1/2 small butternut squash, cubed
• 1/2 rotisserie chicken, shredded
• 1 sheet frozen puff pastry
• 1 large egg

Directions:

• Place a rack in upper third of oven; preheat to 425°F.
• Heat oil in an 8″ cast-iron or other ovenproof skillet over medium-high heat. Cook onions until they begin to color. Reduce heat to medium-low and add garlic and sage and cook till garlic begins to brown. Add kale and season with salt and pepper. Cook, tossing often, until wilted. Sprinkle flour and cook, stirring constantly, for 4 minutes.
• Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
• Unfold pastry and place over skillet, allowing corners to hang over sides. Brush with egg wash and slit the top.
• Bake until pastry begins to brown, 15-20 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool slightly before serving.