Autumn Chicken Pot Pie

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I will start by saying this was very easy, even though it seems a bit daunting when you look at the recipe. BUT IT IS SO WORTH IT!!
First off if you have not ever tried a crust like this then you will be as pleasantly surprised as myself and the rest of the family was - it was so flakey and had such a wonderful flavor.
Then you had the filling!! I am not repeat AM NOT a butternut squash person but I thought "Why not give it a try" and it was so yummy doing it the way that she had suggested.
I used boneless/skinless chicken breast (3 and 3 ribs and a bit more than 1/2 a bag of baby carrots and it made 5 LARGE ramikins.
Try it and enjoy because the flavor was amazing and it really is very easy. I love how she says while this is doing that you need to be doing this....worked wonders!!

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I have had and made chicken pot pie a million times....this one is by far my absolute favorite. I'll admit, I took a few shortcuts; I used puff pastry and frozen peas. It was so rich and flavorful that my husband and i have eaten it all within two days. The roasted butternut squash was healthier and so much more colorful and flavorful than potatoes. I am making it again this weekend to give to my brother. Thanks Anne! Your show is always entertaining and you are a true chef!

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I made this pie on a cold rainy evening, and it was the perfect comfort food for Fall! So delicious, the flavour was amazing. It did take a while, for me a total of 21/2 hours, but was WELL WORTH IT! I used a store-bought refrigerated crust to save some time, and I added frozen peas. Other than than I followed the directions exactly and wow, so yummy! If you love to cook, and love comfort food, you have to try this. Thanks Anne!

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Absolutely wonderful and easy to prepare. The flavors are so different than you would expect with the butternut squash replacing potatoes. My family loves Anne Burrell!!

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I don't make pie crusts,but Anne made it look so easy!!!!! It was easy and had the greatest taste, the cream cheese made it nice and savory. The filling was really good, although mine came out a bit thin, but big and flavorful. My two picky boys and husband ate the butternut squash with no complaint. ( They thought it was carrots In fact there were NO leftovers. I've made a lot of her recipes and have enjoyed them all.

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Pretty good! I didn't have fresh sage, and I think that would've helped kick up the flavor. But the gravy was good and the crust was delicious!

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I made this recipe last week on a very chilly fall day. It's excellent, warms up the kitchen as well as your tummy! The flavors are as good as I remember my mom's chicken pot pie to be. It takes some time as there is a lot of preparation, but the recipe itself is simple, easy to follow, and reads easily. My husband loved it so I will be making it again today-he takes it to work and warms it up in the microwave for his lunch-that's a compliment like no other!

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had to change a little didn't have everything it called for but it was great...best crust ever!!!

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I saw Ann make this a few weeks ago and decided to try it today. Let me just tell you this is the BEST chicken pot pie I have ever had! The crust really makes it and is so flaky with so much flavor. Also, I really liked using green beans instead of peas. The fresh sage also adds a perfect flavor. I did have to improvise and change some minor things.

- I didn't have any homemade chicken stock so I just made my own and boiled a whole roaster chicken and 4 thighs instead of using just legs and thighs. I put a few chicken bullion cubes in the hommeade broth to give it some extra flavor. I liked having white and dark meat.
- I added a touch of whipping cream to the gravy to make the dish a little richer
- Make sure you roll out the dough quick b/c it gets sticky when it gets warm.

Thank Ann for this great recipe! I will be using it for years to come!

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The best chicken pot pie ever. Thanks anne I love watching you