user profile
Kraft User
header language image
My Favourites
Shopping List
Close Icon
Chicken and Butternut Squash Pot Pie
Chicken and Butternut Squash Pot Pie

Chicken and Butternut Squash Pot Pie

0 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 45 Min Cook: 30 Min
This comfort-food classic gets a delicious twist from the butternut squash and barbecue sauce added to the satisfying filling.
Add To Favourites Icon
What do I need ?
Select All
6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb. (225 g) fresh mushrooms, quartered
2 Tbsp. butter
1/4 cup flour
2 cups 25%-less-sodium chicken broth
1/2 cup Diana Sauce Gourmet Rib & Chicken BBQ Sauce
1 Tbsp. Heinz Dijon Mustard
1/2 cup frozen peas
1/2 cup sour cream
1 frozen pre-rolled puff pastry sheet (200 g)
1 egg, beaten
Add To Shopping List
How do I make it ?
Select All
Step 1
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.
Step 2
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.
Step 3
Spoon into 11x7-inch baking dish sprayed with cooking spray.
Step 4
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.
Step 5
Bake 30 min. or until pastry is golden brown and filling begins to bubble through slits.
Kraft Kitchen Tips!
Prepare as directed, substituting 4 cups chopped store-bought rotisserie chicken for the cooked fresh chicken, and instead cooking the mushrooms along with the squash, onions, celery, sage and pepper.
Serving Suggestion
Serve with a mixed green salad drizzled with your favourite Kraft or Renée's Vinaigrette.
Calories From Fat
% Daily Value
Total fat 20 g
31 %
Saturated fat 9 g
45 %
Cholesterol 105 mg
Sodium 620 mg
26 %
Total carbohydrate 38 g
13 %
Dietary fibre 4 g
16 %
Sugars 12 g
Protein 26 g
Vitamin A
70 %
Vitamin C
25 %
8 %
20 %
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Add To Shopping List
Save to List
Similar Recipes
Left Bracket
Have you tried?
Right Bracket
Left Arrow
Right Arrow