Butternut Chicken Pot Pie

Butternut Chicken Pot Pie

Cozy up with a comforting family favorite! This Butternut Chicken Pot Pie brings together tender shredded chicken, colorful veggies, and a creamy, golden filling made with Cerebelly Butternut Squash White Bean Purée. Perfect for chilly fall evenings, family dinners, or whenever you're craving something warm and satisfying, this easy, one-skillet meal is sure to become a family favorite!

Butternut Chicken Pot Pie Recipe

Servings

6

Prep Time

15 minutes

Cook Time

35 minutes

Category

Dinner

Cerebelly’s Butternut Squash White Bean Purée adds a richness to the chicken and vegetable filling, topped with fluffy, golden biscuits for a comforting family favorite!
Butternut Chicken Pot Pie

Ingredients

  • 5 Tbsp unsalted butter, divided
  • 1 small onion, diced
  • 1 Cup plus 1 Tbsp white whole wheat flour, divided
  • 1 Cup low-sodium chicken broth
  • 2 pouches Butternut Squash White Bean Purée
  • 1 tsp dried thyme
  • 3 Cups cooked shredded chicken, (skinless rotisserie works)
  • 2 Cups frozen mixed vegetables, (peas, carrots, corn, green beans)
  • 2 tsp baking powder
  • ½ Cup milk

Directions

  1. Heat the oven to 400°F.
  2. Melt 2 Tbsp of the butter in a 10-inch oven-safe skillet over medium heat and cook the onion for 4 minutes.
  3. Sprinkle in 1 Tbsp of the flour and stir for 1 minute.
  4. Slowly whisk in the broth and simmer for 1-2 minutes.
  5. Whisk in both pouches and the thyme. The purée thickens the gravy and turns it golden.
  6. Stir in the chicken and frozen vegetables, simmer for 2 minutes and remove from the heat.
  7. Make the topping: whisk the remaining 1 Cup flour with the baking powder and a pinch of salt.
  8. Stir in the milk and the 3 Tbsp melted butter just until combined.
  9. Drop 8 spoonfuls over the filling.
  10. Bake for 20-25 minutes, until the biscuits are golden and the filling is bubbling.

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