Print

Autumn-Inspired Chicken Pot Pie Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://topreci.com/autumn-inspired-chicken-pot-pie-recipe/