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Butternut Squash and Chicken Pot Pie
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Butternut Squash and Chicken Pot Pie

1 Hour 15 Minutes
45 Min Prep
1 Hr 15 Min Cook
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.
What You Need
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6 servings
Original recipe yields 6 servings
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 mushroom s, 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
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Let's Make It
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.
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.
3
Spoon into 11x7-inch baking dish sprayed with cooking spray.
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.
5
Bake 30 min. or until pastry is golden brown and filling begins to bubble through slits.
Kitchen Tips
Shortcut
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 favorite KRAFT Dressing.
Nutrition
Calories
530
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 650mg
28%
Total Carbohydrates 43g
16%
Dietary Fibers 3g
11%
Sugars 14g
28%
Protein 25g
50%
Vitamin A
90%
Vitamin C
15%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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