Butternut Squash Chicken Pot Pie

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 275.0
  • Total Fat: 11.5 g
  • Cholesterol: 53.2 mg
  • Sodium: 562.3 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 18.5 g

View full nutritional breakdown of Butternut Squash Chicken Pot Pie calories by ingredient
Report Inappropriate Recipe

Submitted by:


From "The Kitchen" From "The Kitchen"
Number of Servings: 12


    1400 gram(s) Arctic Gardens Frozen Diced Butternut Squash (by SARAHINTHESUN)
    2 tbsp Butter, unsalted
    1 fl. oz Sherry, dry
    16 oz Kirkland Chicken Stock
    2 package (10 oz) Mixed Vegetables, frozen
    8.65 oz Pepperidge Farm Puff Pastry Sheet Ready-to-Bake
    1 chicken Archer farms rotisserie chicken whole (by AATROBINSON)
    2 tsp Thyme, fresh
    1 tsp Salt
    1 tsp Pepper, black


1. 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.
2. 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.

Par Baked Puff Pastry

1. Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
2. 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.
3. Bake until puffy and light brown, about 10 minutes.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user GONZO151.

Rate This Recipe