Bormioli Rocco Fido Jar – Chicken Pot pie individual serving (6 3/4 ounce)

1. Preheat oven to 425 degrees F.
2. Heat oil in a heavy skillet or pan over medium-high heat. Add onions; sauté until beginning to brown, about 4 minutes.
3. Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, careful not to burn, about 2 minutes.
4. Massage kale in separate bowl. Add kale and season with salt and pepper to pan with onions. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
5. Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat to low, 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. Remove from heat.
6. Scoop filling into lightly greased jars.
7. Unfold pastry and smooth any creases. Use mason jar lids to trace circle disks, 1/2 inch away from the rim, so the disk is larger than the mouth of the jars.
8. Place pastry cutouts over filled jars allowing edges to hang over sides.
9. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut five 1/2-inch slits in top to vent.
10. Bake mason jar pot pies until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375° and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.
11. If for later – let cool naturally – then the individual pies can be frozen in the airtight latch lid jar

Servings: 4

Bormioli Rocco FIDO jars are the best latch lid jar on the market today. Versital and durable – replaceable seals – oven and freezer safe glass jars!

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