Skillet Pot Pie with Butternut & Kale

Skillet Pot Pie with Butternut & Kale

by Meriwether Godsey » All Stories

slider_january16

Serves 8

¼c olive oil

1c frozen white pearl onions. thawed

2t minced fresh garlic

1T chopped fresh sage

1small  bunch kale, ribs & stems removed, leaves chopped

¼c all-purpose flour

3c low-sodium chicken broth

2c butternut squash, peeled, cut ½” lieces

2c rotisserie chicken, meat torn bit-size pieces

s&p

1 sheet puff pastry, thawed

1 egg

1. Preheat oven to 425°F

2. Heat oil in cast iron skillet over medium heat. Add onion; sauté 4 mins

3. Reduce heat to med-low, add garlic & sage, stir 2 mins

4. Add kale, cook & stir until wilted, 4 mins

5. Whisk in flour, cook 4 mins

6. Whisk in broth, ½c at a time; add squash & bring to boil

7. Reduce heat, simmer squash 8-10 mins, until soft

8. Add chicken, s&p. Simmer to heat chicken. Taste/adjust seasoning

9. Unfold puff pastry, smooth creases, place over skillet

10. Whisk egg & 1t water, brush on pastry, cut 4 slits to vent

11. Bake 15 – 20 mins, until pastry begins to brown

12. Reduce heat to 375°F, bake 15 – 20 mins more, until brown

Puff pastry brands: Dufour or Pepperidge Farm

Smoked Trout & Crispy Apple Salad

by Meriwether Godsey » All Stories

Slider_December15

Serves 8

1 granny smith apple, very thinly sliced

2t sugar

2qts baby greens

¾ apple cider or lemon vinaigrette

½lb skinless smoked trout, flaked, pin bones removed

4oz smoked gouda, julienne

¼c red onion, thinly sliced

¼c toasted pecans

1. Preheat oven to 300°F

2. Core & thinly slice apple

3. Lay on well sprayed baking

sheet, sprinkle lightly with sugar

4. Bake until apples brown &

crispy, 30+ mins

5. Cool, remove with spatula

6. Toss greens in vinaigrette,

top with trout, gouda, onions,

pecans & crispy apples

Notes: Mandoline is best for slicing apple super thin, but sharp knife works. Recipe for Apple Cider Vinaigrette in September. Delicious sub for trout is rotiserrie zhicken