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Chicken and Butternut Squash Potpie

Chicken and Butternut Squash Potpie

Get Ready

Servings: Serves 4 to 6

Prep Time: 30 minutes

Cook Time: 120 minutes

Ingredients: Add ingredients to List

2 1/2 cups all-purpose flour
3/4 tsp. salt
10 Tbsp. unsalted butter, sliced thin and chilled
1/2 cup ice-cold water
1 lb. boneless skinless chicken breasts
1 1/2 Tbsp. olive oil
Salt and pepper
10 oz. butternut squash, cut into 1/2" pieces (about 2 cups)
4 oz. button mushrooms, quartered
2 1/2 cups plus 1 Tbsp. heavy cream
1 Tbsp. roasted chicken base, such as Better Than Bouillon
2 tsp. minced fresh thyme
1 large egg

directions:

1. To make the crust: Combine flour and salt in a food processor. Scatter butter over flour mixture and pulse into pea-sized pieces, 6 to 8 times. Transfer to a large bowl. Sprinkle water over flour mixture and stir until no dry flour remains. Divide dough and form each half into a 4"-wide disk; wrap in plastic and refrigerate for 1 hour.
2. To make the filling: Heat oven to 400 degrees. Coat chicken with 1 1/2 teaspoons oil, season with salt and pepper, and place on a baking sheet. Toss squash and mushrooms with remaining 1 tablespoon oil, season with salt and pepper, and scatter around chicken. Roast until chicken is cooked through and squash is tender, 25 to 30 minutes.
3. In a large saucepan, whisk together 2 1/2 cups cream and chicken base and bring to a simmer over medium-high heat. Reduce heat to medium, add thyme, and simmer until reduced by half, about 15 minutes. Shred chicken and gently fold into reduced cream mixture along with roasted vegetables. Season with salt and pepper to taste.
4. To assemble: Whisk together egg and remaining 1 tablespoon cream; set aside. On a lightly floured counter, roll 1 disk of dough into a 12" circle. Carefully transfer to a 9" pie dish and trim overhang to 1/2" beyond rim of dish. Fill with chicken mixture. Roll remaining dough into a 12" circle and carefully place it on top of filling; trim overhang to fit with bottom crust. Pinch edges of dough together, then fold under so dough is flush with the edge of the dish. Use your fingers or a fork to crimp edges, cut four 2" slits on surface, and brush all over with egg mixture. Transfer to a rimmed baking sheet and bake until crust is golden brown, 40 to 45 minutes. Let rest 20 minutes before serving.
Source: Hannaford fresh Magazine, January - February 2017

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Quantity Ingredients coupon
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2 1/2 cups all-purpose flour  
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3/4 tsp. salt  
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10 Tbsp. unsalted butter, sliced thin and chilled  
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1/2 cup ice-cold water  
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1 lb. boneless skinless chicken breasts  
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1 1/2 Tbsp. olive oil  
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Salt and pepper  
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10 oz. butternut squash, cut into 1/2" pieces (about 2 cups)  
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4 oz. button mushrooms, quartered  
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2 1/2 cups plus 1 Tbsp. heavy cream  
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1 Tbsp. roasted chicken base, such as Better Than Bouillon  
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2 tsp. minced fresh thyme  
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1 large egg  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 850 kcal (42%)
Calories from Fat 567 kcal (0%)
Total Fat 63 g (96%)
Saturated Fat 37 g (185%)
Cholesterol 250 mg (83%)
Sodium 850 mg (35%)
Total Carbohydrates 49 g (16%)
Dietary Fiber 3 g (12%)
Protein 25 g (41%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Chicken and Butternut Squash Potpie is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from The best !! I love this pie. Very tasty and holds up well. Freeze for some great leftovers.
Date published: 2019-01-05
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