Autumn-Inspired Chicken Pot Pie Recipe

Introduction

This Autumn-Inspired Chicken Pot Pie combines savory chicken, tender butternut squash, and fragrant herbs in a creamy filling topped with flaky puff pastry. It’s a comforting dish perfect for chilly evenings that brings seasonal flavors to your table.

Ingredients

• Kosher salt for seasoning throughout
• 2 cups butternut squash, peeled and cut into 1/2 inch cubes
• 1/2 cup unsalted butter
• 1 bulb fennel, diced
• 1 medium white onion, diced (about 2 cups)
• 1 tbsp fresh thyme sprigs, finely chopped
• 1 1/2 tbsp sage, finely chopped
• Fresh cracked black pepper for seasoning throughout
• 4 cloves garlic, finely chopped
• 1/2 cup all-purpose flour
• 1/2 cup dry white wine (or substitute an extra 1/2 cup chicken stock)
• 2 cups chicken stock (add 1 tsp chicken bouillon for extra flavor, optional)
• 1/2 cup whole milk
• 1 1/2 cups frozen peas
• 2 1/2 cups cooked chicken breast, cut into cubes or torn into pieces
• 2 tsp water
• 1 sheet puff pastry, thawed
• Flaky sea salt for topping

Instructions

1. Step 1: Preheat the oven to 400°F and place a rack in the center. Bring a stockpot of salted water to a boil.
2. Step 2: Blanch the butternut squash cubes in the boiling water for 3-4 minutes until slightly tender. Drain and transfer to an ice bath or rinse under cold water. Set aside.
3. Step 3: Heat a cast iron skillet over medium heat and melt the butter. Add the diced onion and fennel, season with salt, and cook until softened, about 5-7 minutes.
4. Step 4: Stir in the sage, thyme, and garlic. Cook for 1-2 minutes until fragrant.
5. Step 5: Sprinkle the flour over the vegetables and stir constantly until it forms a wet sand consistency, about 30 seconds to 1 minute.
6. Step 6: Pour in the white wine and cook, stirring, for about 1 minute to let the alcohol evaporate. Slowly whisk in the chicken stock, then add the milk and continue whisking. Season with salt and pepper to taste.
7. Step 7: Add the blanched butternut squash, frozen peas, and cooked chicken to the filling. Stir to combine and cook for 5-6 minutes until heated through. Turn off the heat.
8. Step 8: In a small bowl, mix the egg and water to create an egg wash.
9. Step 9: On a lightly floured surface, unfold the puff pastry and roll it out until it forms one thick sheet about 15 inches square to allow for draping.
10. Step 10: Drape the puff pastry over the skillet. Trim edges to leave about a 1-inch border. Fold and crimp the edges as desired to form a crust.
11. Step 11: Cut 6-8 slits in the crust’s center with a sharp knife. Brush the pastry with the egg wash, avoiding the slits. Sprinkle with flaky sea salt.
12. Step 12: Bake for 30-40 minutes until the crust is golden and the filling bubbles. After 20 minutes, check the crust and rotate the pan if needed. If the crust browns too quickly, cover with foil and continue baking.
13. Step 13: Remove from the oven and let the pot pie rest at room temperature for 20-30 minutes to thicken before serving. Enjoy!

Tips & Variations

• Substitute the white wine with extra chicken stock if you prefer to avoid alcohol.
• Use fresh herbs for more vibrant flavor, or dried herbs in smaller amounts if needed.
• Add other seasonal vegetables like carrots or parsnips for variety.
• For a crispier crust, chill the rolled puff pastry briefly before baking.
• Leftover roasted chicken from a previous meal works perfectly in this recipe.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole pie in the oven until heated through and the crust regains some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie without puff pastry?

Yes, you can use pie dough or biscuit topping as alternatives, but puff pastry gives the best flaky texture and appearance.

Can I prepare the filling in advance?

Absolutely. You can make the filling a day ahead and refrigerate it. Add the puff pastry and bake just before serving for a fresh crust.

Autumn-Inspired Chicken Pot Pie Recipe

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4.5 from 100 reviews

This Autumn-Inspired Chicken Pot Pie is a comforting and flavorful dish featuring tender chicken, sweet butternut squash, fragrant herbs, and a flaky puff pastry crust. The combination of sage, thyme, fennel, and garlic enhances the savory filling, while the creamy sauce brings everything together. Perfect for cozy fall dinners, this recipe balances hearty ingredients with seasonal produce for a delicious homemade classic.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Vegetables & Herbs

• 2 cups butternut squash, peeled and cut into 1/2 inch cubes
• 1 bulb fennel, diced
• 1 medium white onion, diced (about 2 cups)
• 1 tbsp fresh thyme sprigs, finely chopped
• 1 1/2 tbsp sage, finely chopped
• 4 cloves garlic, finely chopped
• 1 1/2 cups frozen peas

Dairy & Fats

• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1 egg (for egg wash, mixed with 2 tsp water)

Pantry & Liquids

• Kosher salt, for seasoning throughout
• Fresh cracked black pepper, for seasoning throughout
• 1/2 cup all purpose flour
• 1/2 cup dry white wine (or substitute 1/2 cup extra chicken stock if avoiding alcohol)
• 2 cups chicken stock (add 1 tsp chicken bouillon for extra flavor if desired)

Protein

• 2 1/2 cups cooked chicken breast, cut into cubes or torn into pieces

Other

• 1 sheet puff pastry, thawed (approx. 14 oz)
• Flaky sea salt, for topping

Instructions

1. Preheat and prepare butternut squash: Preheat the oven to 400°F and position the rack in the center. Bring a stockpot of water to a boil with 3 generous pinches of kosher salt. Blanch the butternut squash cubes for 3-4 minutes until slightly cooked, then transfer to an ice bath or run under cold water to stop cooking. Set aside.
2. Sauté aromatics: Heat a cast iron skillet over medium heat and melt the butter. Add the diced onion and fennel, season with a generous pinch of kosher salt, and cook for 5-7 minutes until softened and fragrant.
3. Add herbs and garlic: Stir in the freshly chopped sage, thyme, and garlic. Cook for another 1-2 minutes to release their aromas.
4. Create roux with flour: Sprinkle the flour over the vegetables and cook, stirring constantly, until it combines with butter to form a wet sand-like texture, about 30 seconds to 1 minute.
5. Deglaze and build sauce: Pour in the white wine, stirring constantly, and cook for about 1 minute to burn off alcohol. Slowly whisk in chicken stock, followed by the whole milk, combining thoroughly. Season with salt and pepper, tasting to adjust seasoning.
6. Add filling ingredients: Fold the blanched butternut squash, frozen peas, and cooked chicken into the sauce. Cook and stir occasionally for 5-6 minutes until heated through. Remove from heat.
7. Prepare puff pastry: In a small bowl, whisk together the egg and water for egg wash. On a lightly floured surface, fold the puff pastry sheet into a square and roll it out until it becomes a single thicker sheet approximately 15 inches square, providing extra runway for draping.
8. Assemble pot pie: Drape the rolled puff pastry over the filled skillet, trimming edges to leave about a 1-inch border. Fold and crimp the edges to form a crust. Cut 6-8 slits in the center of the crust for steam release. Brush the puff pastry with egg wash, avoiding the slits, and sprinkle flaky sea salt on top.
9. Bake: Place the skillet in the preheated oven and bake 30-40 minutes until the crust is golden brown and filling is bubbling. After 20 minutes, check the crust and rotate for even cooking. If the crust is golden early, cover with foil and continue baking for an additional 10-20 minutes till extra flaky.
10. Rest and serve: Remove from oven and let the pot pie rest at room temperature for 20-30 minutes to let the filling thicken. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in microwave or oven.

Notes

• Cooked chicken breast can be leftover roast chicken or poached chicken for convenience.
• White wine can be omitted or replaced with extra chicken stock to keep the recipe alcohol-free.
• Butter and puff pastry contribute to the richness and flakiness of the crust and filling.
• Resting the pie after baking is essential for setting the filling and ease of serving.
• Using a cast iron skillet is recommended for even heat distribution and oven safety, but any ovenproof skillet or baking dish can be substituted.

Keywords: chicken pot pie, autumn recipes, butternut squash recipes, comfort food, puff pastry, savory pie