CHICKEN & SQUASH POT PIE

Pot pies have been enjoyed since ancient times, with evidence of similar dishes dating back to the Roman Empire.

This is high protein and non vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Print Recipe

Medium

CHICKEN & SQUASH POT PIE

Cooking Method: Baking Cuisine: American Courses: Dinner, Main Dish Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 20 mins

Servings: 4 Calories: 1800

Best Season: Fall

Ingredients

Servings

• 500 gram Chicken
• 2 cup Squash
• 1 cup Carrots
• 1 cup Onion
• 0.5 cup Flour
• 1.5 cup Chicken broth
• 0.5 cup Milk
• 0.5 cup Frozen peas
• 2 tablespoon Butter
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 sheet Puff pastry

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the chicken until no longer pink. Remove from skillet and set aside.
3. In the same skillet, melt butter and sauté onions, carrots, and squash until tender.
4. Stir in flour and cook for 1 minute.
5. Gradually add chicken broth and milk, stirring constantly until thickened.
6. Add cooked chicken, frozen peas, salt, and black pepper. Mix well.
7. Transfer the mixture to a baking dish.
8. Roll out the puff pastry and place it over the baking dish, sealing the edges.
9. Cut a few slits on the pastry to allow steam to escape.
10. Bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbly.
11. Let it rest for 10 minutes before serving.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 5g

Protein 25g50%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.