Chicken Pot Pie with Butternut Squash

Chicken Pot Pie with Butternut Squash
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Chicken Pot Pie with Butternut Squash calories by ingredient
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Introduction

This recipe was modified from Barefoot Contessa's version, which called for 12 TBSP of butter and heavy cream. This version tastes just as delicious, with less fat and calories. Recipe creates two pies, and serves 16. This recipe was modified from Barefoot Contessa's version, which called for 12 TBSP of butter and heavy cream. This version tastes just as delicious, with less fat and calories. Recipe creates two pies, and serves 16.
Number of Servings: 16

Ingredients

    Butter, salted, 2 tbsp
    Olive Oil, 1 tbsp
    Fennel, 1 bulb, sliced
    Fennel seed, 1 tsp
    Chicken Breast, no skin, 3 breast pieces
    Saffron, .25 tsp
    Kosher Salt, 1.5 tsp
    Pepper, black, .5 tsp
    Milk, 1%, .5 cup
    Carrots, raw, 4 medium, cut in 1" sections
    Italian Parsley, .5 cup, minced
    Frozen pie crust, 4 crust, single 9"
    Butternut Squash, 2 cup, cubes
    Asparagus, fresh, 2 cup, cut in thirds
    Onions, raw, 2 medium, sliced
    Leek, 1 bulb, sliced
    Chicken Broth, 2 cup
    Wheat flour, white, bread, enriched, .75 cup
    Baked Potato, with skin, 4 medium, cubed

Directions

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.

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