Sage and Butternut Squash Chicken Pot Pie
This cozy, decadent sage and butternut squash chicken pot pie is what Sunday dinner dreams are made of.
Servings Prep Time
4people 25minutes
Cook Time
1.25hours
Servings Prep Time
4people 25minutes
Cook Time
1.25hours
Ingredients
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a large pan, add the olive oil over medium heat. Once hot, add the onion, celery, and carrots. Saute until they begin to turn golden brown, about 8-10 minutes. Add the garlic, sage, and thyme, and cook for an additional 1-2 minutes.
  3. Add the butternut squash and baby bella mushrooms, and cook covered for 10 minutes, or until the butternut squash is tender.
  4. Remove lid, and add the three tablespoons of butter to the pan. Once melted, add the flour, stirring to incorporate for about 1-2 minutes. Slowly whisk in the milk, followed by the chicken stock.
  5. Let simmer until thickened — mixing occasionally — about 5 minutes. Add the cooked chicken, frozen peas, salt, ground pepper, and ground cayenne. Stir to incorporate.
  6. Place one pie crust in the bottom of a baking dish, pressing it against the edges. Pour the filling into the dish. Place a second pie crust over top of the baking dish, pressing it firmly against the baking dish (crimping the edges, if desired). Using a knife, make several slits in the center of the pie crust. Brush lightly with egg wash.
  7. Place the pie in the oven and bake until bubbly and the crust is golden-brown, about 30-40 minutes. Let cool slightly, and serve warm! Enjoy!
Recipe Notes

Our wine choice: the 2010 Cloud Break Chardonnay. This rich, buttery chardonnay has notes of vanilla and oak, followed by a lingering fruity finish. Cheers!

Print Recipe
 Sage and Butternut Squash Chicken Pot Pie
This cozy, decadent sage and butternut squash chicken pot pie is what Sunday dinner dreams are made of.
Sage and Butternut Squash Chicken Pot Pie
Prep Time 25 minutes
Cook Time 1.25 hours
Servings
people
Ingredients
Prep Time 25 minutes
Cook Time 1.25 hours
Servings
people
Ingredients
Sage and Butternut Squash Chicken Pot Pie
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a large pan, add the olive oil over medium heat. Once hot, add the onion, celery, and carrots. Saute until they begin to turn golden brown, about 8-10 minutes. Add the garlic, sage, and thyme, and cook for an additional 1-2 minutes.
  3. Add the butternut squash and baby bella mushrooms, and cook covered for 10 minutes, or until the butternut squash is tender.
  4. Remove lid, and add the three tablespoons of butter to the pan. Once melted, add the flour, stirring to incorporate for about 1-2 minutes. Slowly whisk in the milk, followed by the chicken stock.
  5. Let simmer until thickened -- mixing occasionally -- about 5 minutes. Add the cooked chicken, frozen peas, salt, ground pepper, and ground cayenne. Stir to incorporate.
  6. Place one pie crust in the bottom of a baking dish, pressing it against the edges. Pour the filling into the dish. Place a second pie crust over top of the baking dish, pressing it firmly against the baking dish (crimping the edges, if desired). Using a knife, make several slits in the center of the pie crust. Brush lightly with egg wash.
  7. Place the pie in the oven and bake until bubbly and the crust is golden-brown, about 30-40 minutes. Let cool slightly, and serve warm! Enjoy!
Recipe Notes

Our wine choice: the 2010 Cloud Break Chardonnay. This rich, buttery chardonnay has notes of vanilla and oak, followed by a lingering fruity finish. Cheers!

Share this Recipe