I made this super amazing skillet pie a few weeks ago and it may just qualify as one of the most delicious (and guiltyish) meals I have prepared in a long long time. If you’re trying to cut back on all the heavy comfort foods, don’t worry- I did make a couple super healthy substitutions.
First, there are no potatoes in this pie. None. If you’ve been reading this blog for a while, then you already know I don’t really care for white potatoes. While it is true that there are definitely exceptions to this, in general, I don’t like eating plain cubes of white potatoes- even if they are mixed in a delicious creamy pie. In their place I added cubes of butternut squash and an entire large head of cauliflower. I’m still getting the hearty bulk from these veggies, but cutting way back on calories and carbs. To get even more healthy veggies, I added broccoli to the mix. I definitely wouldn’t skip the broccoli; broccoli and this dish are just made for each other.
To cut back on major fat, I used half and half instead of full-fat cream. This skillet pie was still super creamy- and I would even venture to guess that whole milk in place of the half and half would have tasted just as delicious (i’ll let you know next time).
The choice, of course, is entirely up to you, but I always feel better when I know I can eat seconds (or thirds) without the added guilt.
Because seriously, guys, I could not stop eating this.
My favorite part about this meal is how easy it is to make. Prepare the filling in the skillet, cover with puff pastry (don’t even worry about how it looks because it will taste out of this world) and bake.
BOOM! You have dinner.
Weeknight dinner or entertaining, it doesn’t matter. These simple pies will make you look like a pro in the kitchen…even if you have no idea what you are doing.
Chicken, Cauliflower and Butternut Squash Skillet Alfredo Pie
Prep Time: 15 minutes / Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
1 sheet puff pastry, thawed (this may take up to 1-2 hours)
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 large yellow onion, chopped
6 cloves garlic, minced
2 cups butternut squash, chopped into cubes
1 large head cauliflower, chopped into small florets
12 ounces broccoli florets (I buy the pre-cut bags)
4 ounces full-fat cream cheese, cubed
3 tablespoons butter
1 1/2 cups half and half
1 cup milk (I used whole milk)
Salt + Pepper, to taste
1 teaspoon dried parsley
1/4 fresh parsley, chopped
2 cups shredded parmesan cheese
1 egg, beaten
If you haven’t already, remove the puff pastry from the freezer and allow 1-2 hours to thaw.
Cut chicken breasts into small cubes. Heat a large, deep skillet over medium high heat and add oil. Add the chicken to the skillet, sprinkle with salt and pepper and cook for 4-5 minutes (stirring occasionally).
Add the chopped onion to the chicken and cook for 2-3 minutes, stirring frequently. Mix in the minced garlic and cook for 1 more minute. Add the butternut squash and cook for 4-5 minutes before finally adding the cauliflower and broccoli florets, mixing well. Cover the skillet, reduce heat to medium and allow vegetables to cook for 5 minutes
Remove the lid and add the cream cheese, butter, half and half, milk, salt + pepper, and dried parsley. Stir and cook over medium heat until the ingredients are combined and the cream cheese has fully dissolved.
Remove skillet from heat and stir in the shredded parmesan cheese and fresh chopped parsley. Pour into a greased 12-inch-cast-iron skillet. Cover skillet with a sheet of thawed puff pastry and brush with a beaten egg. Using a sharp knife, poke a few small holes through the top of the dough (they don’t need to be big).
Place the skillet on a rimmed cookie sheet (to catch spills) and bake at 400 degrees for approximately 25 minutes, or until top is golden brown (you may need to rotate the skillet once half way though for even cooking). Remove from the oven and serve immediately.