Butternut Squash Chicken Pot Pie

  • Yield : 6 servings
  • Cook Time : 15m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    26 grams
  • Saturated Fat

    8 grams
  • Cholesterol

    100 milligrams
  • Sodium

    359 milligrams
  • Carbohydrate

    30 grams
  • Fiber

    3 grams
  • Protein

    28 grams
  • Sugar

    3 grams


  • Three 15-ounce cans butternut squash
  • 2 tablespoons butter
  • 2 tablespoons dry sherry
  • 1 bay leaf
  • 1 to 2 cups chicken stock
  • 3 cups shredded cooked chicken (from a rotisserie chicken)
  • 2 cups frozen vegetable medley (carrots, peas, green beans, corn), defrosted
  • 1 teaspoon chopped fresh thyme
  • Par-Baked Puff Pastry Squares, recipe follows
  • 2 tablespoons chopped fresh parsley
  • 1 sheet frozen puff pastry (from a 17.3-ounce box), lightly thawed for about 15 minutes
  • 1 large egg, beaten


Step 1

Add the squash, butter, sherry, bay leaf and 1 cup of chicken stock to a medium pot over medium heat and bring to a simmer; simmer for 15 minutes. Season with salt and pepper. Let cool for 10 minutes.

Step 2

Preheat the oven to 425 degrees F.

Step 3

Add the chicken, vegetable medley and thyme to the squash mixture. If the mixture is too thick, add more chicken stock; season to taste. Pour into a 9-by-13-inch baking dish and top with the Par-Baked Puff Pastry Squares. Bake until the squares are golden brown and the squash mixture is bubbly, 10 to 15 minutes. Let cool for 5 minutes, then top with fresh parsley and serve.

Step 4

Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.

Step 5

Cut the pastry sheet into 12 pieces using a pizza cutter and transfer to the prepared baking sheet. Brush with the egg and place in the freezer for 10 minutes.

Step 6

Bake until puffy and light brown, about 10 minutes.

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