Best 5 Skillet Chicken Pot Pie With Butternut Squash Recipes

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Skillet chicken pot pie with butternut squash is a hearty and flavorful dish that is perfect for a weeknight meal. It is made with simple, everyday ingredients and can be easily customized to suit your taste. This dish is a great way to use up leftover chicken and vegetables, and it is also a good source of protein and fiber. You can serve it with a side of mashed potatoes, rice, or crusty bread.

Let's cook with our recipes!

BUTTERNUT SQUASH CHICKEN POT PIE



Butternut Squash Chicken Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • Preheat the oven to 425 degrees F.
  • 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.
  • Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
  • 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.
  • Bake until puffy and light brown, about 10 minutes.

Nutrition Facts : Calories 467, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 100 milligrams, Sodium 359 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 28 grams, Sugar 3 grams

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

SKILLET CHICKEN POT PIE RECIPE BY TASTY



Skillet Chicken Pot Pie Recipe by Tasty image

Here's what you need: butter, flour, milk, rotisserie chicken breasts, frozen peas, frozen carrot, salt, pepper, small potato, cream, premade pie crust

Provided by Camille Bergerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

2 ½ tablespoons butter
3 tablespoons flour
1 ½ cups milk
2 rotisserie chicken breasts, shredded
½ cup frozen peas
½ cup frozen carrot
salt, to taste
pepper, to taste
1 small potato, peeled and chopped
½ cup cream
1 premade pie crust

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Debone, remove skin, and shred rotisserie chicken.
  • Melt butter in a cast-iron skillet over medium-high heat.
  • Add in the flour and stir until bubbling.
  • Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
  • Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
  • Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
  • Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams

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

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

Tips:

  • Use a variety of vegetables: This will add flavor and texture to your pot pie. Some good choices include carrots, celery, onions, peas, and corn.
  • Don't overcook the chicken: Overcooked chicken will be tough and dry. Cook it until it is just cooked through, about 10 minutes per side.
  • Use a flavorful broth: The broth will add flavor to your pot pie. Use a chicken broth or vegetable broth that you enjoy the taste of.
  • Thicken the sauce: If you want a thicker sauce, you can add a cornstarch slurry. To make a cornstarch slurry, mix together equal parts cornstarch and water. Then, whisk the slurry into the hot sauce until it thickens.
  • Top with a flaky crust: A flaky crust will add a delicious finishing touch to your pot pie. You can use a store-bought crust or make your own.

Conclusion:

Skillet chicken pot pie with butternut squash is a delicious and comforting meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its flaky crust, creamy sauce, and tender chicken and vegetables, this pot pie is sure to be a hit with the whole family.

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