Best 4 Butternut Squash And Chicken Pot Pie Recipes

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Butternut squash and chicken pot pie is a delightful dish combining the sweet, nutty flavor of butternut squash with tender, juicy chicken and a rich, creamy sauce. Perfect for a cozy dinner or special occasion, this hearty and flavorful dish offers a balanced blend of flavors and textures that will tantalize your taste buds. Whether you prefer a classic or modern twist, this versatile recipe can be tailored to your liking, ensuring a satisfying and memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND BUTTERNUT SQUASH POT PIE



Chicken and Butternut Squash Pot Pie image

We love better-for-you comfort food options, and this recipe is no exception. Warm chicken and butternut squash filling is topped by a flaky, golden brown crust for a hearty, yummy meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 15

1 1/2 cups fat-free (skim) milk
1/4 cup all-purpose flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium onion, chopped (1/2 cup)
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4 cup fat-free sour cream
2 cups cubed cooked chicken
2 cups cubed peeled butternut squash
1 cup frozen sweet peas (from 12-oz bag), thawed
1 can (8 oz) refrigerated seamless flaky dough sheet
1 egg white, beaten
1/8 teaspoon dried thyme leaves

Steps:

  • Heat oven to 375°F. In 3-quart saucepan, mix milk, flour, 1/2 teaspoon thyme, the sage, salt and pepper with wire whisk until blended. Stir in onion. Cook over medium-high heat about 5 minutes, stirring constantly, until bubbly and thickened. Reduce heat to medium.
  • Stir in soup, sour cream, chicken, squash and peas; mix well. Cook over medium heat 3 to 4 minutes, stirring occasionally, until thoroughly heated. Spoon hot chicken mixture into ungreased 12x8-inch (2-quart) glass baking dish.
  • Unroll dough on work surface; gently press dough into 12x8-inch rectangle. Place over chicken mixture. Brush dough with egg white; sprinkle with 1/8 teaspoon thyme.
  • Bake 20 to 25 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g

BUTTERNUT SQUASH AND CHICKEN POT PIE



Butternut Squash and Chicken Pot Pie image

Follow this recipe for Butternut Squash and Chicken Pot Pie. Tender butternut squash and a flaky, golden brown crust make this pot pie a family favorite.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

1 Tbsp. oil
1-1/2 cups chopped peeled butternut squash
1 onion, chopped
2 stalks celery, chopped
2 Tbsp. chopped fresh sage
1/2 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (8 oz.) fresh mushrooms, quartered
2 Tbsp. butter
1/4 cup flour
2 cups fat-free reduced-sodium chicken broth
1/2 cup KRAFT Sweet Brown Sugar Barbecue Sauce
1 Tbsp. Dijon mustard
1/2 cup frozen peas
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

Steps:

  • Heat oil in large skillet on medium-high heat. Add squash, onions, celery, sage and pepper; stir. Cook 5 min. or until vegetables begin to soften, stirring occasionally. Add chicken and mushrooms; cook 8 to 10 min. or until chicken is done, stirring frequently. Spoon chicken mixture into bowl.
  • Melt butter in same skillet on low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in broth, barbecue sauce and mustard. Bring to boil on medium heat, stirring constantly; cook 2 min. or until thickened, stirring occasionally. Remove from heat; stir in peas, sour cream and chicken mixture.
  • Spoon into 11x7-inch baking dish sprayed with cooking spray.
  • Heat oven to 425°F. Roll pastry on lightly floured surface to 12x8-inch rectangle. Brush rim of baking dish with some of the beaten egg; place pastry over filling. Press edges of pastry to rim of dish to secure. Brush top of pastry with remaining egg; cut several slits in pastry to vent. Place on foil-covered rimmed baking sheet.
  • Bake 30 min. or until pastry is golden brown and filling begins to bubble through slits.

Nutrition Facts : Calories 530, Fat 29 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 100 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

SKILLET CHICKEN POT PIE WITH BUTTERNUT SQUASH



Skillet Chicken Pot Pie with Butternut Squash image

Very flavorful and easy-to-make skillet chicken pot pie with butternut squash and kale, inspired by a Feb 2013 recipe in Bon Appetit magazine.

Provided by redsaidfred

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h30m

Yield 6

Number Of Ingredients 22

¼ cup olive oil
1 ½ cups sliced mushrooms
1 cup pearl onions, chopped
4 cloves garlic, minced
1 tablespoon finely chopped fresh sage
1 ½ cups stemmed baby kale, chopped
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon Cajun seasoning
1 teaspoon ground cardamom
¼ cup all-purpose flour
2 cups chicken broth
1 cup apple juice
1 tablespoon white wine vinegar
1 teaspoon red pepper jelly
1 teaspoon yeast extract spread (such as Marmite®)
8 drops hot sauce (such as Louisiana®)
1 ½ cups peeled, cubed butternut squash
1 ½ cups shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 large egg
1 teaspoon water

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place a rack in the upper third of the oven.
  • Heat oil in an 8-inch cast iron skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium-low. Add garlic and sage; cook, stirring occasionally, until garlic starts to brown, about 2 minutes.
  • Add kale and season with brown sugar, pepper, Cajun seasoning, and cardamom. Cook, tossing often, until kale is wilted, about 4 minutes. Sprinkle flour on top; cook and stir for 4 minutes.
  • Meanwhile, combine chicken broth, apple juice, vinegar, pepper jelly, yeast extract, and hot sauce in a small saucepan. Bring to a boil and remove from heat.
  • Stir broth mixture into the skillet 1/2 cup at a time. Add butternut squash and chicken. Bring to a boil. Reduce heat and simmer until squash softens and broth thickens, about 10 minutes.
  • Unroll puff pastry sheet and smooth out any creases. Drape pastry over the skillet, allowing edges to hang over the sides. Whisk egg and water together in a small bowl. Brush egg wash over pastry. Cut four 1-inch slits in the top to vent.
  • Bake in the preheated oven until pastry is golden brown and crisp, about 20 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 497.7 calories, Carbohydrate 42.2 g, Cholesterol 60.3 mg, Fat 30.1 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 6.6 g, Sodium 677.9 mg, Sugar 10.4 g

CHICKEN & SQUASH POT PIE



CHICKEN & SQUASH POT PIE image

Make and share this CHICKEN & SQUASH POT PIE recipe from Food.com.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 . set 1 pie crust
2 . set 1 lb boneless skinless chicken breasts
3 . set 5 cups chicken stock
4 . set 1 pouch rawspicebar's winter herbs
5 . set 1 1/2 cups cubed butternut squash
6 . set 2 cups frozen peas
7 . set 1 1/2 cups carrots, diced
8 . set 1 yellow onions, diced
9 . set 3/4 cup flour
10 . set 1/4 cup heavy cream
11 . set 12 tbsp butter
12 . set olive oil
13 . set egg wash (1 egg & a splash of milk, whisked)

Steps:

  • Preheat oven to 350°F Sprinkle chicken breasts with olive oil and season with salt & pepper. Bake chicken breasts on a baking sheet for 12-15 minutes, or until just cooked through. Remove from oven, allow to cool slightly, and dice chicken into bite-sized cubes. Set aside.
  • Warm chicken stock on the stove. Meanwhile, in a large pot, melt butter. Add onions and sauté for 10 to 15 minutes. Stir in flour continuously and cook over low heat for 2 minutes. Continue to stir adding chicken stock and simmer for 1 minute. Add RawSpiceBar's Winter Herbs, chicken, carrots, peas, and squash and mix together.
  • Turn up oven to 375°F Roll out two 12 inch diameter pastry rounds. Place the first in a very deep dish pie pan and trim the edges over the lip of the dish. Set trimmings aside as you will need them later. Fill piecrust with pot pie mixture. Brush exposed edge with egg wash and then carefully lie the second piecrust on top of the filling, allowing the edges to hang down. Use the excess trimming from before to roll out and create leaves and décor for the pie as you please. Affix your leaves and brush the entire top of the piecrust with egg wash. Poke 4 holes in the crust with a fork. Place pie on a baking sheet and bake for 1 hour. Add aluminum foil to the top if it appears the top is becoming too dark, but you should be okay. Serve hot.

Nutrition Facts : Calories 590.2, Fat 9.5, SaturatedFat 2.3, Cholesterol 18.9, Sodium 301.7, Carbohydrate 118.8, Fiber 21.8, Sugar 26.6, Protein 20.4

### **3 Helpful Cooking Hacks and Key Takeaways From the Butternut Squash and Yum! Creamy Mac and Cheese Recipes** ### **Cooking Hacks:** 1. **Roasted Butternut Squash Delight:** - Simply toss butternut squash with a mixture of brown sugar, cinnamon, salt, cayenne, and a touch of water. Roast it until caramelizes for a surprisingly sweet and savory side dish. 2. **Flavorful Rotisserie Hack:** - Add a smoky, rotisserie-like depth to your chicken by sprinkling a mix of salt, paprika, granulated and powdered Garlic, and Onion Powder before roasting. 3. **No-Fuss Roux:** - Creating a roux can be hassle-free. Just melt butter and whisk in your desired amount of all-purpose until desired color is achieved. ### **Key Takeaways:** - **Rosetta-Style Pasta:** - Embrace the classic rosette-style macaroni noodles for a different and fun macaroni and cheese experience. - **Cheddar Cheese Duo:** - Enhance your mac and cheese with two types of cheddar cheese for a more complex and rich cheesy experience. - **Creamy Duo:** - Take your mac and cheese to new heights of creaminess by combining heavy cream and evaporated milk. - **Roasted Perfection:** - Don't just boil your butternut squash, give it a roasted makeover with a hint of sweetness from brown sugar and warmth from cinnamon. - **Crust Perfection:** - A combination of refrigerated crescent roll and puff pastry is the key to creating a flaky, golden crust for your butternut squash and chicken pot pie. - **Homemade Goodness:** - Take the time to make your own pie crust for the butternut squash and chicken pot pie. With just a few ingredients, you can have a crust that rivals any store-bought pastry. **Conclusion:**: The provided article offers a delightful culinary journey through two enticing and versatile comfort food favorites – Butternut Squash and Yum! Creamy Mac and Cheese. With the help of insightful tips and tricks, the article makes cooking them at home a gratifying experience. It celebrates the magic of simple kitchen hacks, guiding you to create flavorful and visually appealing creations that will tantalize your taste buds. So, discover the joy of cooking with these mouthwatering delights. Try out the fascinating rosette-style macaroni, indulge in a double cheddar cheese extravaganza, and dive into a creamy concoction of heavy cream and evaporated milk. Roast your butternut squash to a new level of caramelised goodness. Create a golden, flaky crust with a unique combination of crescent roll and puff pastry. And bask in the homemade goodness of your very own pie crust. Follow these culinary tips and tricks, and let your kitchen become a haven of flavors, aromas, and unforgettable experiences. Let your cooking adventures begin!

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