Butternut Squash Chicken Pot Pie Recipes

SKILLET CHICKEN POT PIE WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a rack in the upper third of the oven.
• Heat oil in an 8-inch cast iron skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium-low. Add garlic and sage; cook, stirring occasionally, until garlic starts to brown, about 2 minutes.
• Add kale and season with brown sugar, pepper, Cajun seasoning, and cardamom. Cook, tossing often, until kale is wilted, about 4 minutes. Sprinkle flour on top; cook and stir for 4 minutes.
• Meanwhile, combine chicken broth, apple juice, vinegar, pepper jelly, yeast extract, and hot sauce in a small saucepan. Bring to a boil and remove from heat.
• Stir broth mixture into the skillet 1/2 cup at a time. Add butternut squash and chicken. Bring to a boil. Reduce heat and simmer until squash softens and broth thickens, about 10 minutes.
• Unroll puff pastry sheet and smooth out any creases. Drape pastry over the skillet, allowing edges to hang over the sides. Whisk egg and water together in a small bowl. Brush egg wash over pastry. Cut four 1-inch slits in the top to vent.
• Bake in the preheated oven until pastry is golden brown and crisp, about 20 minutes. Let cool for 10 minutes before serving.

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.

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.