Dinner

Chicken Pot Pie with Butternut Squash is for Dinner.

Chicken Pot Pie with Butternut Squash takes 45 minutes to prepare.

Chicken Pot Pie with Butternut Squash takes 20 minutes to cook.

Chicken Pot Pie with Butternut Squash makes 16 servings.

The ingredients for Chicken Pot Pie with Butternut Squash are:

Butter, salted, 2 tbsp
Olive Oil, 1 tbsp
Fennel, 1 bulb, sliced
Fennel seed, 1 tsp
Chicken Breast, no skin, 3 breast pieces
Saffron, .25 tsp
Kosher Salt, 1.5 tsp
Pepper, black, .5 tsp
Milk, 1%, .5 cup
Carrots, raw, 4 medium, cut in 1" sections
Italian Parsley, .5 cup, minced
Frozen pie crust, 4 crust, single 9"
Butternut Squash, 2 cup, cubes
Asparagus, fresh, 2 cup, cut in thirds
Onions, raw, 2 medium, sliced
Leek, 1 bulb, sliced
Chicken Broth, 2 cup
Wheat flour, white, bread, enriched, .75 cup
Baked Potato, with skin, 4 medium, cubed

Here is how you make Chicken Pot Pie with Butternut Squash:

Melt the butter in a large pot over medium heat. Add the olive oil, onions, leek and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the milk and season to taste. The sauce should be highly seasoned.Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.Prepare bottom of pie crusts as directed on package. Add filling, and cover with top crust. Bake as directed on package.Serves 16. If only 8 servings are desired, cover second pie and freeze. Thaw completely before cooking.Number of Servings: 16Recipe submitted by SparkPeople user KKS5369.

The nutritional information for Chicken Pot Pie with Butternut Squash is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 309.4

• Total Fat: 13.4 g
• Cholesterol: 17.6 mg
• Sodium: 558.9 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 3.9 g
• Protein: 10.0 g