Butternut Squash Chicken Pot Pie

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.