object(WP_Query)#3149 (53) { ["query"]=> array(4) { ["page"]=> string(0) "" ["cp_recipe"]=> string(45) "skillet-chicken-pot-pie-with-butternut-squash" ["post_type"]=> string(9) "cp_recipe" ["name"]=> string(45) "skillet-chicken-pot-pie-with-butternut-squash" } ["query_vars"]=> array(65) { ["page"]=> int(0) ["cp_recipe"]=> string(45) "skillet-chicken-pot-pie-with-butternut-squash" ["post_type"]=> string(9) "cp_recipe" ["name"]=> string(45) "skillet-chicken-pot-pie-with-butternut-squash" ["error"]=> string(0) "" ["m"]=> string(0) "" ["p"]=> int(0) ["post_parent"]=> string(0) "" ["subpost"]=> string(0) "" ["subpost_id"]=> string(0) "" ["attachment"]=> string(0) "" ["attachment_id"]=> int(0) ["pagename"]=> string(0) "" ["page_id"]=> int(0) ["second"]=> string(0) "" ["minute"]=> string(0) "" ["hour"]=> string(0) "" ["day"]=> int(0) ["monthnum"]=> int(0) ["year"]=> int(0) ["w"]=> int(0) ["category_name"]=> string(0) "" ["tag"]=> string(0) "" ["cat"]=> string(0) "" ["tag_id"]=> string(0) "" ["author"]=> string(0) "" ["author_name"]=> string(0) "" ["feed"]=> string(0) "" ["tb"]=> string(0) "" ["paged"]=> int(0) ["meta_key"]=> string(0) "" ["meta_value"]=> string(0) "" ["preview"]=> string(0) "" ["s"]=> string(0) "" ["sentence"]=> string(0) "" ["title"]=> string(0) "" ["fields"]=> string(0) "" ["menu_order"]=> string(0) "" ["embed"]=> string(0) "" ["category__in"]=> array(0) { } ["category__not_in"]=> array(0) { } ["category__and"]=> array(0) { } ["post__in"]=> array(0) { } ["post__not_in"]=> array(0) { } ["post_name__in"]=> array(0) { } ["tag__in"]=> array(0) { } ["tag__not_in"]=> array(0) { } ["tag__and"]=> array(0) { } ["tag_slug__in"]=> array(0) { } ["tag_slug__and"]=> array(0) { } ["post_parent__in"]=> array(0) { } ["post_parent__not_in"]=> array(0) { } ["author__in"]=> array(0) { } ["author__not_in"]=> array(0) { } ["ignore_sticky_posts"]=> bool(false) ["suppress_filters"]=> bool(false) ["cache_results"]=> bool(true) ["update_post_term_cache"]=> bool(true) ["lazy_load_term_meta"]=> bool(true) ["update_post_meta_cache"]=> bool(true) ["posts_per_page"]=> int(10) ["nopaging"]=> bool(false) ["comments_per_page"]=> string(2) "50" ["no_found_rows"]=> bool(false) ["order"]=> string(4) "DESC" } ["tax_query"]=> NULL ["meta_query"]=> object(WP_Meta_Query)#7841 (9) { ["queries"]=> array(0) { } ["relation"]=> NULL ["meta_table"]=> NULL ["meta_id_column"]=> NULL ["primary_table"]=> NULL ["primary_id_column"]=> NULL ["table_aliases":protected]=> array(0) { } ["clauses":protected]=> array(0) { } ["has_or_relation":protected]=> bool(false) } ["date_query"]=> bool(false) ["queried_object"]=> object(WP_Post)#7913 (24) { ["ID"]=> int(160) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2014-09-02 09:33:06" ["post_date_gmt"]=> string(19) "2014-09-02 08:33:06" ["post_content"]=> string(5383) "

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with.

Ingredients

1/4 cup olive oil
1 cup frozen white pearl onions, thawed
4 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
1 small bunch kale, center ribs and stems removed, leaves chopped
Kosher salt, freshly ground pepper
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)
1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
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 heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. 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 smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.

Bake pot pie until pastry is beginning 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 for 10 minutes before serving.

" ["post_title"]=> string(37) "Chicken Pot Pie with Butternut Squash" ["post_excerpt"]=> string(139) "Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(45) "skillet-chicken-pot-pie-with-butternut-squash" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2022-01-20 17:06:19" ["post_modified_gmt"]=> string(19) "2022-01-20 16:06:19" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(56) "http://cookedwp.com/demo/?post_type=cp_recipe&p=160" ["menu_order"]=> int(0) ["post_type"]=> string(9) "cp_recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object_id"]=> int(160) ["request"]=> string(190) "SELECT wp_posts.* FROM wp_posts WHERE 1=1 AND wp_posts.post_name = 'skillet-chicken-pot-pie-with-butternut-squash' AND wp_posts.post_type = 'cp_recipe' ORDER BY wp_posts.post_date DESC " ["posts"]=> &array(1) { [0]=> object(WP_Post)#7913 (24) { ["ID"]=> int(160) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2014-09-02 09:33:06" ["post_date_gmt"]=> string(19) "2014-09-02 08:33:06" ["post_content"]=> string(5383) "

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with.

Ingredients

1/4 cup olive oil
1 cup frozen white pearl onions, thawed
4 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
1 small bunch kale, center ribs and stems removed, leaves chopped
Kosher salt, freshly ground pepper
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)
1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
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 heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. 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 smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.

Bake pot pie until pastry is beginning 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 for 10 minutes before serving.

" ["post_title"]=> string(37) "Chicken Pot Pie with Butternut Squash" ["post_excerpt"]=> string(139) "Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(45) "skillet-chicken-pot-pie-with-butternut-squash" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2022-01-20 17:06:19" ["post_modified_gmt"]=> string(19) "2022-01-20 16:06:19" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(56) "http://cookedwp.com/demo/?post_type=cp_recipe&p=160" ["menu_order"]=> int(0) ["post_type"]=> string(9) "cp_recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post_count"]=> int(1) ["current_post"]=> int(-1) ["in_the_loop"]=> bool(false) ["post"]=> object(WP_Post)#7913 (24) { ["ID"]=> int(160) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2014-09-02 09:33:06" ["post_date_gmt"]=> string(19) "2014-09-02 08:33:06" ["post_content"]=> string(5383) "

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with.

Ingredients

1/4 cup olive oil
1 cup frozen white pearl onions, thawed
4 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
1 small bunch kale, center ribs and stems removed, leaves chopped
Kosher salt, freshly ground pepper
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)
1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
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 heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. 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 smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.

Bake pot pie until pastry is beginning 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 for 10 minutes before serving.

" ["post_title"]=> string(37) "Chicken Pot Pie with Butternut Squash" ["post_excerpt"]=> string(139) "Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(45) "skillet-chicken-pot-pie-with-butternut-squash" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2022-01-20 17:06:19" ["post_modified_gmt"]=> string(19) "2022-01-20 16:06:19" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(56) "http://cookedwp.com/demo/?post_type=cp_recipe&p=160" ["menu_order"]=> int(0) ["post_type"]=> string(9) "cp_recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["comment_count"]=> int(0) ["current_comment"]=> int(-1) ["found_posts"]=> int(1) ["max_num_pages"]=> int(0) ["max_num_comment_pages"]=> int(0) ["is_single"]=> bool(true) ["is_preview"]=> bool(false) ["is_page"]=> bool(false) ["is_archive"]=> bool(false) ["is_date"]=> bool(false) ["is_year"]=> bool(false) ["is_month"]=> bool(false) ["is_day"]=> bool(false) ["is_time"]=> bool(false) ["is_author"]=> bool(false) ["is_category"]=> bool(false) ["is_tag"]=> bool(false) ["is_tax"]=> bool(false) ["is_search"]=> bool(false) ["is_feed"]=> bool(false) ["is_comment_feed"]=> bool(false) ["is_trackback"]=> bool(false) ["is_home"]=> bool(false) ["is_privacy_policy"]=> bool(false) ["is_404"]=> bool(false) ["is_embed"]=> bool(false) ["is_paged"]=> bool(false) ["is_admin"]=> bool(false) ["is_attachment"]=> bool(false) ["is_singular"]=> bool(true) ["is_robots"]=> bool(false) ["is_favicon"]=> bool(false) ["is_posts_page"]=> bool(false) ["is_post_type_archive"]=> bool(false) ["query_vars_hash":"WP_Query":private]=> string(32) "db7486b3564a5c8c21337a0d7a883b22" ["query_vars_changed":"WP_Query":private]=> bool(false) ["thumbnails_cached"]=> bool(false) ["stopwords":"WP_Query":private]=> NULL ["compat_fields":"WP_Query":private]=> array(2) { [0]=> string(15) "query_vars_hash" [1]=> string(18) "query_vars_changed" } ["compat_methods":"WP_Query":private]=> array(2) { [0]=> string(16) "init_query_flags" [1]=> string(15) "parse_tax_query" } } Chicken Pot Pie with Butternut Squash – Opskrifter til Bagestålet

Chicken Pot Pie with Butternut Squash

ForfatterBagestålet
VanskelighedØvet

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with.

TweetGem
Mængde6 Portioner
Tilberedningstid30 minutterArbejdstid1 time 15 minutterTid i alt1 time 45 minutter
 1/4 cup olive oil
 1 cup frozen white pearl onions, thawed
 4 garlic cloves, finely chopped
 1 tablespoon chopped fresh sage
 1 small bunch kale, center ribs and stems removed, leaves chopped
 Kosher salt, freshly ground pepper
 1/4 cup all-purpose flour
 3 cups low-sodium chicken broth
 1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)
 1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
 1 large egg
1

Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8" cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.

2

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

3

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.

4

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.

5

Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.

6

Bake pot pie until pastry is beginning 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 for 10 minutes before serving.

Kategori

Ingredienser

 1/4 cup olive oil
 1 cup frozen white pearl onions, thawed
 4 garlic cloves, finely chopped
 1 tablespoon chopped fresh sage
 1 small bunch kale, center ribs and stems removed, leaves chopped
 Kosher salt, freshly ground pepper
 1/4 cup all-purpose flour
 3 cups low-sodium chicken broth
 1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)
 1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
 1 large egg

Fremgangsmåde

1

Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8" cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.

2

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

3

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.

4

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.

5

Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.

6

Bake pot pie until pastry is beginning 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 for 10 minutes before serving.

Chicken Pot Pie with Butternut Squash

Skriv et svar

Din e-mailadresse vil ikke blive publiceret.

This site uses User Verification plugin to reduce spam. See how your comment data is processed.