Best Chicken And Butternut Squash Pot Pie Recipes

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

Ingredients

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

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

Ingredients

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