Butternut Squash Chicken Pot Pie

Classic comfort food made with natural flavors and without any hassle.

I enjoy chicken pot pie, but it’s not exactly the healthiest meal, especially since almost every recipe calls for using canned soup, with all its additives and chemicals. Last year, I created a creamy chicken and biscuits recipe that was basically a healthy version of chicken pot pie, with whole wheat biscuits instead of the doughy shell. But sometimes I want the doughy goodness that comes from using real puff pastry so I came up with this recipe. By using butternut squash cooked in chicken broth, I was able to recreate the flavor and creaminess without all the salt, chemicals, and additives.

I’ve made this recipe both by cooking up raw chicken and by just shredding a rotisserie chicken breast (as pictured below) to save time. If you use a rotisserie chicken, I’d advise using less salt since the chicken will contain enough of it.

Ingredients

  • 3 chicken breasts (or 1 rotisserie chicken breast, shredded)
  • 1 butternut squash, peeled and cubed
  • 3 cups chicken broth
  • 1/2 cup carrots, sliced
  • 1/3 cup frozen peas
  • 2 sheets puff pastry
  • Salt and pepper to taste
  • Ghee or olive oil for cooking

Method

Defrost puff pastry sheets according to the instructions on the box.

Cut chicken into 1-inch chunks and cook in a pan or skillet with ghee or olive oil. Salt and pepper to taste. Add carrots and cook until soft. (If using rotisserie chicken, as pictured, then saute carrots in ghee or olive oil and move on to the next step.)

Cook butternut squash in ckicken broth until soft. Carefully purée in small batches.

Preheat oven to 400°F.

Unfold one defrosted pastry sheet onto a lightly-floured surface and roll into a 12-inch square.

Press pastry into a 9-inch cast iron skillet and trim the excess pastry. Poke holes in the pastry with a fork, cover with aluminum foil, and bake for 25 minutes.

After baking, remove the foil. Don’t worry if it seems a little puffy. The filling will weigh it down.

Mix the butternut squash purée, chicken, carrots, peas, and salt and pepper to taste. Spoon the mixture into the baked shell.

Roll out the second puff pastry sheet and cut into 6 strips. Weave the strips over the filling in a lattice pattern.

Bake for 35-45 minutes.

Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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