Best 4 Skillet Chicken Pot Pie With Butternut Squash Recipes

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Indulge in a culinary symphony with our skillet chicken pot pie with butternut squash, a delectable dish that harmonizes the comforting flavors of classic pot pie with the vibrant notes of butternut squash. This culinary masterpiece is a symphony of textures, flavors, and colors that will tantalize your taste buds. Savor the tender chicken, succulent butternut squash, and a medley of vegetables enveloped in a creamy, flavorful sauce, all nestled in a flaky, golden-brown crust. In addition to the main recipe, you'll discover variations to suit your dietary preferences, including a vegetarian pot pie, a gluten-free crust option, and a dairy-free sauce alternative. Let your taste buds embark on a journey of pure bliss with this skillet chicken pot pie with butternut squash.

Let's cook with our recipes!

BUTTERNUT SQUASH CHICKEN POT PIE



Butternut Squash Chicken Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Three 15-ounce cans butternut squash
2 tablespoons butter
2 tablespoons dry sherry
1 bay leaf
1 to 2 cups chicken stock
3 cups shredded cooked chicken (from a rotisserie chicken)
2 cups frozen vegetable medley (carrots, peas, green beans, corn), defrosted
1 teaspoon chopped fresh thyme
Par-Baked Puff Pastry Squares, recipe follows
2 tablespoons chopped fresh parsley
1 sheet frozen puff pastry (from a 17.3-ounce box), lightly thawed for about 15 minutes
1 large egg, beaten

Steps:

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

Nutrition Facts : Calories 467, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 100 milligrams, Sodium 359 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 28 grams, Sugar 3 grams

SKILLET CHICKEN POT PIE WITH BUTTERNUT SQUASH



Skillet Chicken Pot Pie with Butternut Squash image

Very flavorful and easy-to-make skillet chicken pot pie with butternut squash and kale, inspired by a Feb 2013 recipe in Bon Appetit magazine.

Provided by redsaidfred

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h30m

Yield 6

Number Of Ingredients 22

¼ cup olive oil
1 ½ cups sliced mushrooms
1 cup pearl onions, chopped
4 cloves garlic, minced
1 tablespoon finely chopped fresh sage
1 ½ cups stemmed baby kale, chopped
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon Cajun seasoning
1 teaspoon ground cardamom
¼ cup all-purpose flour
2 cups chicken broth
1 cup apple juice
1 tablespoon white wine vinegar
1 teaspoon red pepper jelly
1 teaspoon yeast extract spread (such as Marmite®)
8 drops hot sauce (such as Louisiana®)
1 ½ cups peeled, cubed butternut squash
1 ½ cups shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 large egg
1 teaspoon water

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.

Nutrition Facts : Calories 497.7 calories, Carbohydrate 42.2 g, Cholesterol 60.3 mg, Fat 30.1 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 6.6 g, Sodium 677.9 mg, Sugar 10.4 g

BUTTERNUT SQUASH AND CHICKEN POT PIE



Butternut Squash and Chicken Pot Pie image

Follow this recipe for Butternut Squash and Chicken Pot Pie. Tender butternut squash and a flaky, golden brown crust make this pot pie a family favorite.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

1 Tbsp. oil
1-1/2 cups chopped peeled butternut squash
1 onion, chopped
2 stalks celery, chopped
2 Tbsp. chopped fresh sage
1/2 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (8 oz.) fresh mushrooms, quartered
2 Tbsp. butter
1/4 cup flour
2 cups fat-free reduced-sodium chicken broth
1/2 cup KRAFT Sweet Brown Sugar Barbecue Sauce
1 Tbsp. Dijon mustard
1/2 cup frozen peas
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

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.

Nutrition Facts : Calories 530, Fat 29 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 100 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

SKILLET PHYLLO PIE WITH BUTTERNUT SQUASH, KALE, AND GOAT CHEESE



Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese image

When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.

Provided by Anna Jones

Categories     Bon Appétit     Phyllo/Puff Pastry Dough     Butternut Squash     Thyme     Kale     Parmesan     Goat Cheese     Vegetarian     Dinner     Winter     Fall

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil, plus more for brushing
2 medium red onions, finely chopped
1/2 small butternut squash (about 1 pound), peeled, cut into 3/4-inch pieces
1 1/2 teaspoons chopped thyme
1/2 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise
2 large eggs, beaten to blend
3 ounces Parmesan, grated
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
4 ounces fresh goat cheese or feta, crumbled

Steps:

  • Place a rack in lower third of oven; preheat to 400°F. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6-8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8-10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
  • Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
  • Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20-25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
  • Do Ahead
  • Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

Tips:

  • To save time, use a pre-made pie crust or puff pastry.
  • If you don't have a cast iron skillet, you can use a large frying pan or Dutch oven.
  • For a vegetarian version of this recipe, omit the chicken and add more vegetables, such as mushrooms, zucchini, or bell peppers.
  • To make this recipe ahead of time, prepare the filling and crust separately and store them in the refrigerator for up to 3 days. When ready to serve, assemble the pot pie and bake according to the recipe instructions.
  • Serve this pot pie with a side of mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

This skillet chicken pot pie with butternut squash is a delicious and easy-to-make comfort food dish. It's perfect for a weeknight meal or a special occasion. With its creamy filling, flaky crust, and tender chicken and vegetables, this pot pie is sure to be a hit with everyone at the table.

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