Chicken And Butternut Squash Pot Pie Recipes

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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

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

AUTUMN CHICKEN POT PIE



Autumn Chicken Pot Pie image

Provided by Anne Burrell

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 20

1 stick butter, cut into pea-size pieces
1 (8-ounce) container cream cheese, cut into pieces
1 1/2 cups all-purpose flour, plus extra for kneading
Pinch kosher salt
1 egg yolk
1 to 2 tablespoons cold water
Extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
Kosher salt
2 cloves garlic, smashed and finely chopped
3 pounds skinless chicken legs and thighs
4 cups rich chicken stock, (preferably homemade)
2 cups butternut squash, peeled and cut into 1/2-inch dice
1 1/2 cups 1/2-inch pieces haricots verts
6 sage leaves, finely chopped
4 tablespoons butter
4 tablespoons all-purpose flour
1 egg beaten with 2 tablespoons of water, for egg wash

Steps:

  • To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water.
  • When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.
  • Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.
  • To make the filling:
  • Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.
  • While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve.
  • Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.
  • Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.
  • Preheat the oven to 375 degrees F.
  • Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the "gravy" over the chicken mixture until the dish(s) are 3/4 filled.
  • Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish. Brush the top of the dough with the remaining egg wash. Cut a couple of vents in the top of the dough to allow the steam to escape.
  • Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.
  • MMMMMM...tastes like chicken!

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

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From foodnewsnews.com


A CHICKEN POT PIE AND PUMPKIN TRIFLE DINNER MENU - EPICURIOUS
Tuck Into a Chicken Pot Pie Dinner. Filled with butternut squash and kale, and covered with a buttery puff-pastry crust, this one-pan supper never fails to satisfy on a cool autumn day.
From epicurious.com


CHICKEN & SQUASH POT PIE – LUVMYRECIPE.COM
2015-12-23 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 …
From luvmyrecipe.com


CHICKEN POT PIE WITH BUTTERNUT SQUASH – HOM RECIPES
Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
From homrecipes.info


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