Chicken & Squash Pot Pie Recipe

Name: Chicken & Squash Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 . set 1 pie crust; 2 . set 1 lb boneless skinless chicken breasts; 3 . set 5 cups chicken stock; 4 . set 1 pouch rawspicebar's winter herbs; 5 . set 1 1/2 cups cubed butternut squash; 6 . set 2 cups frozen peas; 7 . set 1 1/2 cups carrots, diced; 8 . set 1 yellow onions, diced; 9 . set 3/4 cup flour; 10 . set 1/4 cup heavy cream; 11 . set ½ tbsp butter; 12 . set olive oil; 13 . set egg wash (1 egg & a splash of milk, whisked)

Servings: persons

1 . set 1 pie crust
2 . set 1 lb boneless skinless chicken breasts
3 . set 5 cups chicken stock
4 . set 1 pouch rawspicebar's winter herbs
5 . set 1 1/2 cups cubed butternut squash
6 . set 2 cups frozen peas
7 . set 1 1/2 cups carrots, diced
8 . set 1 yellow onions, diced
9 . set 3/4 cup flour
10 . set 1/4 cup heavy cream
11 . set ½ tbsp butter
12 . set olive oil
13 . set egg wash (1 egg & a splash of milk, whisked)

1
Preheat oven to 350°F Sprinkle chicken breasts with olive oil and season with salt & pepper. Bake chicken breasts on a baking sheet for 12-15 minutes, or until just cooked through. Remove from oven, allow to cool slightly, and dice chicken into bite-sized cubes. Set aside.
2
Warm chicken stock on the stove. Meanwhile, in a large pot, melt butter. Add onions and saute for 10 to 15 minutes. Stir in flour continuously and cook over low heat for 2 minutes. Continue to stir adding chicken stock and simmer for 1 minute. Add RawSpiceBar's Winter Herbs, chicken, carrots, peas, and squash and mix together.
3
Turn up oven to 375°F Roll out two 12 inch diameter pastry rounds. Place the first in a very deep dish pie pan and trim the edges over the lip of the dish. Set trimmings aside as you will need them later. Fill piecrust with pot pie mixture. Brush exposed edge with egg wash and then carefully lie the second piecrust on top of the filling, allowing the edges to hang down. Use the excess trimming from before to roll out and create leaves and decor for the pie as you please. Affix your leaves and brush the entire top of the piecrust with egg wash. Poke 4 holes in the crust with a fork. Place pie on a baking sheet and bake for 1 hour. Add aluminum foil to the top if it appears the top is becoming too dark, but you should be okay. Serve hot.

8146

kcal

Calories

754

Fat

242

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 . set 1 pie crust, 2 . set 1 lb boneless skinless chicken breasts, 3 . set 5 cups chicken stock, 4 . set 1 pouch rawspicebar's winter herbs, and more.

Yes, Chicken & Squash Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken & Squash Pot Pie

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