Chicken Pot Pie with Butternut Squash & Potatoes
Ingredients
- 3 Tbsp. butter
- 1 medium onion, diced
- 2 medium potatoes, peeled and cut into small cubes
- 2 cups peeled and cubed butternut squash
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ¾ cup milk or half-and-half
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 tsp. dried thyme
- ½ tsp. dried sage
- 1 tsp. salt, or to taste
- ½ tsp. black pepper
- 1 refrigerated pie crust or sheet of puff pastry
- 1 egg + 1 Tbsp. water, for brushing
Directions
- Prepare the vegetables. Preheat the oven to 400°F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, potatoes, butternut squash and carrots. Cook for about 8–10 minutes, stirring occasionally, until the onion is soft and the vegetables have begun to soften.
- Add the seasonings. Stir in the garlic, thyme, sage, salt and pepper. Cook for about 30 seconds.
- Make the creamy sauce. Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for about 1 minute. Slowly pour in the chicken broth while stirring, followed by the milk or half-and-half.
- Thicken the filling. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally. The sauce should thicken and the potatoes and squash should be nearly tender.
- Add the chicken. Stir in the cooked chicken and frozen peas. Taste and adjust the salt and pepper if needed.
- Assemble the pot pie. Transfer the filling to a deep 9-inch pie dish or similar baking dish. Lay the pie crust or puff pastry over the top. Trim or tuck the edges and cut several small slits in the center to allow steam to escape.
- Brush & bake. Whisk the egg with 1 tablespoon water and lightly brush it over the crust. Bake for 30–35 minutes, until the filling is bubbling and the crust is deeply golden.
- Let it rest. Allow the pot pie to sit for about 10 minutes before serving. This gives the creamy filling time to thicken slightly.
