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Chicken and Butternut Squash Pot Pie

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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We love better-for-you comfort food options, and this recipe is no exception. Warm chicken and butternut squash filling is topped by a flaky, golden brown crust for a hearty, yummy meal.

Chicken and Butternut Squash Pot Pie

  • Prep Time 20 min
  • Total 55 min
  • Servings 8
  • Ingredients 15
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Ingredients

Filling

  • 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

Crust

  • 1 can (8 oz) refrigerated seamless flaky dough sheet
  • 1 egg white, beaten
  • 1/8 teaspoon dried thyme leaves

Instructions

  • Step 
    1
    Heat oven to 375°F. In 3-quart saucepan, mix milk, flour, 1/2 teaspoon thyme, the sage, salt and pepper with wire whisk until blended. Stir in onion. Cook over medium-high heat about 5 minutes, stirring constantly, until bubbly and thickened. Reduce heat to medium.
  • Step 
    2
    Stir in soup, sour cream, chicken, squash and peas; mix well. Cook over medium heat 3 to 4 minutes, stirring occasionally, until thoroughly heated. Spoon hot chicken mixture into ungreased 12x8-inch (2-quart) glass baking dish.
  • Step 
    3
    Unroll dough on work surface; gently press dough into 12x8-inch rectangle. Place over chicken mixture. Brush dough with egg white; sprinkle with 1/8 teaspoon thyme.
  • Step 
    4
    Bake 20 to 25 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

Nutrition

250 Calories
8g Total Fat
15g Protein
29g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
590mg
25%
Potassium
400mg
12%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
8%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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