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Chicken and Butternut Squash Pot Pie

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Chicken and Butternut Squash Pot Pie
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 8
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We love better-for-you comfort food options, and this recipe is no exception. Warm chicken and butternut squash filling is topped by a flaky, golden brown crust for a hearty, yummy meal.

Ingredients

Filling

1 1/2
cups fat-free (skim) milk
1/4
cup all-purpose flour
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried sage leaves
1/2
teaspoon salt
1/8
teaspoon pepper
1
medium onion, chopped (1/2 cup)
1
can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4
cup fat-free sour cream
2
cups cubed cooked chicken
2
cups cubed peeled butternut squash
1
cup frozen sweet peas (from 12-oz bag), thawed

Crust

1
can (8 oz) refrigerated seamless flaky dough sheet
1
egg white, beaten
1/8
teaspoon dried thyme leaves

Directions

  • 1 Heat oven to 375°F. In 3-quart saucepan, mix milk, flour, 1/2 teaspoon thyme, the sage, salt and pepper with wire whisk until blended. Stir in onion. Cook over medium-high heat about 5 minutes, stirring constantly, until bubbly and thickened. Reduce heat to medium.
  • 2 Stir in soup, sour cream, chicken, squash and peas; mix well. Cook over medium heat 3 to 4 minutes, stirring occasionally, until thoroughly heated. Spoon hot chicken mixture into ungreased 12x8-inch (2-quart) glass baking dish.
  • 3 Unroll dough on work surface; gently press dough into 12x8-inch rectangle. Place over chicken mixture. Brush dough with egg white; sprinkle with 1/8 teaspoon thyme.
  • 4 Bake 20 to 25 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.
Tips  

Really hearty appetites? Increase the serving size of this dish to serve 6, for an additional 85 calories.

Nutrition Information 
No nutrition information available for this recipe
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