Chicken and Butternut Squash Pot Pie

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 467, total fat 26 G., saturated fats 8 G., proteins 28 G., carbohydrates 30 G., fiber 3 G., cholesterol 100 mg, sodium 359 mg, sugar 3 G.

Add this hearty and delicious chicken and butternut squash pot pie to your fall menu. It's made with shredded rotisserie chicken (or baked chicken) and canned butternut squash. Besides these main ingredients, it also includes a vegetable mix with green peas, beans, carrots, and corn. Everything is simmered in a small amount of chicken broth, then the pot pie is topped with simple layers of store-bought puff pastry and baked until the topping is set. Serve two layers per pot pie, as they're considered the highlight of this dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pot pie

3 cups shredded cooked chicken (grilled chicken)
3 cans of canned butternut squash (425g each)
2 tablespoons butter
2 tbsp. l. dry sherry
1 bay leaf
1-2 cups chicken broth
2 cups frozen mixed vegetables (carrots, green peas, green beans, corn), thawed
1 teaspoon chopped fresh thyme
For the half-baked puff pastry, see the recipe below.
2 tbsp chopped fresh parsley

Puff pastries

1 sheet frozen puff pastry (from a 500g package), thawed slightly for 15 minutes
1 large egg, beaten

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, butternut squash, peas, corn, green beans, bay leaf, thyme, sherry

Cooking the dish according to the recipe:

In a medium saucepan, combine the pumpkin, butter, sherry, bay leaf, and 1 cup of chicken broth. Bring to a boil over medium heat; simmer for 15 minutes. Season with salt and pepper to taste. Let cool for 10 minutes.
Preheat oven to 220°C.

Add the chicken, vegetable mixture, and thyme to the pumpkin mixture. If the mixture is too thick, add more chicken broth; season with salt to taste. Transfer to a 22 x 32 cm baking dish and arrange the puff pastry on top.
Bake until the puff pastries are golden brown and the filling is bubbling, 10-15 minutes. Let cool for 5 minutes, then sprinkle with fresh parsley and serve.

Puff pastries baked until half cooked:

Position a rack in the lower third of the oven and preheat to 220°C. Line a baking sheet with parchment paper.

Using a pizza cutter, cut the puff pastry sheet into 12 squares and place them on the prepared baking sheet. Brush with egg wash and freeze for 10 minutes.

Bake until the puffs are puffed and golden brown, about 10 minutes.