Butternut squash and chicken pies recipe

Butternut squash and chicken pies recipe

11 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 (13oz) butternut squash, peeled, deseeded and diced
  • 6 small shallots, halved
  • 2 tbsp olive oil
  • 120g (4oz) tenderstem broccoli, cut into 5cm (2in) pieces
  • 300ml (1/2pt) fresh chicken stock
  • 20g (3/4oz) butter
  • 3 tbsp plain flour
  • 1 tbsp half-fat crème fraîche
  • 2 tsp chopped tarragon
  • 400g (13oz) cooked roast chicken, torn into bite-sized pieces
  • 1 x 375g pack lighter ready-rolled puff pastry
  • 1 egg, beaten
  • 1 tbsp milk

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 (6fl oz) 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 (1/4pt) 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.

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