Newsletter Inspiration #2: Skillet Chicken Pot Pie with Butternut Squash

Chicken Pot Pie Goo

So the SuperBowl recipes are finally over with in the newsletters. Today’s Epicurious recipe of the day was Skillet Chicken Pot Pie with Butternut Squash. Right off the bat I know that I won’t be putting butternut squash in it since my son wouldn’t eat it if I did. Oddly, it’s all he would eat when he was a baby for at least 2 months but now he won’t go near it. I headed to the store.

Chicken Pot Pie

I couldn’t find pearl onions. I’ve never seen frozen pearl onions…I thought that ingredient was odd. So I used 1/2 a white onion, chopped. I followed the rest of the recipe up to the squash and skipped that bit. I substituted 1/2 a cup of white wine for chicken stock so it ended up being 1/2 cup white wine and 2 1/2 cups chicken stock.

Chicken Pot Pie

The other missing thing? Puff pastry dough. One, I think I’d rather use pie crust than puff pastry anyway but I couldn’t find that and ended up with filo dough. It’s sort of like eating paper but it tastes good :)

Chicken Pot Pie

I had everything ready to go on the stove top and then discovered that my oven wasn’t working. Luckily with the kitchen remodel we put in a second oven so I was saved. It has a rapid-pre-heat so I only lost 5 minutes. I wasn’t sure if the filo would survive the time the recipe called for but I just turned it down to 375 a few minutes early.

If, I mean when, I make this again I want to make a biscuit top crust. I think that would make it even more comfort-foody.