Butternut Squash Chicken Pot Pie
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 467
- Total Fat
- 26 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 100 milligrams
- Sodium
- 359 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 3 grams
- Protein
- 28 grams
- Sugar
- 3 grams
- Total: 1 hr 35 min (includes thawing, cooling and chilling times)
- Active: 15 min
Ingredients
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
Par-Baked Puff Pastry Squares:
1 sheet frozen puff pastry (from a 17.3-ounce box), lightly thawed for about 15 minutes
1 large egg, beaten
Directions
- 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.
Par-Baked Puff Pastry Squares:
- 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.