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
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 3/4 cups frozen mixed vegetables (or vegetable blend of your choice)
- 1/2 cup frozen peas
- 1 1/2 cup shredded rotisserie chicken
- 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
- 1 egg, lightly beaten
- 2 pinches coarse salt and freshly ground pepper
Method
- Heat oven to 425°F.
- Heat 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.
- Add the garlic and sage and cook for 30 seconds.
- Add the kale and sauté until wilted, 3 to 4 minutes. Season with a pinch of salt and pepper.
- Add the flour and continue to sauté another 2 minutes, until the kale is coated.
- Add the broth, 1/2 cup at a time, until slightly thickened. Stir in the veggies and peas.
- Add the chicken and simmer for about 5 minutes, until it's nice and thick. Season well with salt and pepper.
- Unroll the pie crust and lay it over the cast iron. You may pinch the edges if you choose, or leave them be.
- Slide into the oven for 15 minutes, until lightly browned. Reduce heat to 375°F and cook another 15 minutes, or until the crust is a deep golden brown.
- Let rest 20 minutes before cutting into the pie. Serve immediately!