Chicken Pot Pie with Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Butter, salted, 2 tbsp Olive Oil, 1 tbsp Fennel, 1 bulb, slicedFennel seed, 1 tsp Chicken Breast, no skin, 3 breast piecesSaffron, .25 tsp Kosher Salt, 1.5 tsp Pepper, black, .5 tsp Milk, 1%, .5 cup Carrots, raw, 4 medium, cut in 1" sectionsItalian Parsley, .5 cup, mincedFrozen pie crust, 4 crust, single 9" Butternut Squash, 2 cup, cubes Asparagus, fresh, 2 cup, cut in thirdsOnions, raw, 2 medium, slicedLeek, 1 bulb, slicedChicken Broth, 2 cup Wheat flour, white, bread, enriched, .75 cup Baked Potato, with skin, 4 medium, cubed
Melt the butter in a large pot over medium heat. Add the olive oil, onions, leek and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the milk and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
Prepare bottom of pie crusts as directed on package. Add filling, and cover with top crust. Bake as directed on package.
Serves 16. If only 8 servings are desired, cover second pie and freeze. Thaw completely before cooking.
Number of Servings: 16
Recipe submitted by SparkPeople user KKS5369.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
Prepare bottom of pie crusts as directed on package. Add filling, and cover with top crust. Bake as directed on package.
Serves 16. If only 8 servings are desired, cover second pie and freeze. Thaw completely before cooking.
Number of Servings: 16
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 309.4
- Total Fat: 13.4 g
- Cholesterol: 17.6 mg
- Sodium: 558.9 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 3.9 g
- Protein: 10.0 g
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