Butternut Squash And Chicken Pot Pie Recipes

BUTTERNUT SQUASH CHICKEN POT PIE

Steps:

• 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.
• 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.

BUTTERNUT SQUASH AND CHICKEN POT PIE

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.

CHICKEN AND BUTTERNUT SQUASH POT PIE

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.