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Butternut squash and chicken pies recipe

Butternut squash and chicken pies recipe

21 ratings

This delicious roast chicken pie is packed with broccoli, butternut squash, shallots and a creamy tarragon sauce to make a comforting and hearty main. See method

  • Serves 6
  • 5 mins to prepare and 55 mins to cook
  • 467 calories / serving


  • 400g butternut squash, peeled, deseeded and diced
  • 6 small shallots, halved
  • 2 tbsp olive oil
  • 120g Tenderstem broccoli, cut into 5cm pieces
  • 1 chicken stock cube, made up to 300ml
  • 20g butter
  • 3 tbsp plain flour
  • 1 tbsp half-fat crème fraîche
  • 2 tsp chopped tarragon
  • 400g cooked roast chicken, torn
  • 1 x 375g pack lighter ready-rolled puff pastry
  • 1 egg, beaten
  • 1 tbsp milk
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    9g 46%
  • Sugars

    5g 5%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 36.8g Protein 29.2g Fibre 0.9g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the squash and shallots with the olive oil. Spread out in a roasting tin and cook for 30 minutes.
  2. Cook the broccoli in a pan of boiling water for 2 minutes. Drain, refresh in cold water and drain again.
  3. Put the stock in a pan with 175ml water and bring to a gentle simmer. Meanwhile, melt the butter in a separate pan, then stir in the flour to form a paste. Cook for 1 minute, then add the hot stock, a ladle at time, stirring continuously until smooth. Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
  4. Remove from the heat and stir in the crème fraîche and tarragon. Season to taste, then add the chicken, broccoli and roasted veg. Divide the mixture between 6 x 150ml pie dishes.
  5. Unfurl the pastry and cut into six even pieces to make lids for the pies. Cover each pie dish, leaving a slight overhang to allow for shrinkage. Cut a small hole in the centre of each pie so the steam can escape during baking.
  6. Combine the egg and milk to make a glaze and brush over the pastry lids. Bake in the oven for 25 minutes, or until the pastry is puffed and golden. Serve immediately.

See more Butternut squash recipes and  Chicken pie recipes

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