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Chicken and Butternut Squash Pot Pie
Chicken and Butternut Squash Pot Pie
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Prep Time:
20 minutes
Total Time:
55 minutes
Indulge in comforting chicken and butternut squash pie with a crisp, golden crust for a delicious and healthier meal option.
Ingredients:
  • 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
  • 1 can (8 oz) refrigerated seamless flaky dough sheet
  • 1 egg white, beaten
  • 1/8 teaspoon dried thyme leaves
Instructions:
  • Preheat the oven to 375°F. In a 3-quart saucepan, whisk together the milk, flour, 1/2 teaspoon thyme, sage, salt, and pepper until smooth. Add the onion and cook over medium-high heat for about 5 minutes, stirring constantly, until the mixture is bubbly and thickened. Reduce the heat to medium.
  • Mix together the soup, sour cream, chicken, squash, and peas until well combined. Heat over medium heat for 3 to 4 minutes, stirring occasionally, until fully heated. Transfer the hot chicken mixture to an ungreased 12x8-inch (2-quart) glass baking dish.
  • Lay out the dough on a work surface and softly press it into a 12x8-inch rectangle. Place it over the chicken mixture, brush the dough with egg white, and sprinkle with 1/8 teaspoon of thyme.
  • Bake for 20-25 minutes until the crust turns a beautiful golden brown and the filling starts bubbling. Allow it to rest for 10 minutes before serving.

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