Seasonal Produce: Winter Squash
There are 16-20 different types of winter squash that come in a variety of colors, shapes and flavor profiles. To name a few there are; Butternut, Kobacha, Carnival, Blue Hubbard and Acorn.
Today’s recipe highlights; Butternut Squash in a delicious chicken pot pie!
I love this winter dish! Paired with a green salad it is the perfect cozy winter meal!!
Chicken Pot Pie
Preheat oven to 425 degrees
Ingredients:
1 1/2 pounds skinless, boneless chicken
thighs - cubed (trim fat)2 tbs olive oil
2 tbs butter
1 cup of butternut squash, cubed
1/2 cup fresh, frozen or canned peas
1/2 cup fresh, frozen or canned sweet corn
1/2 onion, diced
3 tbs flour
1 1/2 cup chicken broth
1/2 cup of heavy cream
9” Pie crust top and bottom
2 tsp Adobo
Equipment Needed:
Measuring spoons
Measuring cups
Chicken cutting board
Vegetable cutting board
Knife
Whisk
Fork
Large skillet
Instructions: (Pie Shell)
Bake bottom crust in oven for 8 -10 minutes, until light brown. Place dry beans in bottom to avoid crust from lifting while backing. (This is called blind baking)
Remove let cool
Instructions: (Filling)
In a large skillet add olive oil
Add chicken thighs
Cook each side for 3 - 5 minutes or flip when skin looks whitish
Remove chicken from pan and place on cutting board and let cool
Add butter to the same pan
Add onions and sauté until translucent
Add flour and stir with fork or whisk until flour is mixed with butter
Keep mixing and add heavy cream
Mixture should begin to thicken
Add the broth and keep mixing until smooth
Add chicken, peas, squash and corn and let ingredients cook for 10 - 12 minutes
Mix in the seasoning
Carefully pour chicken mixture into pie shell
Add pie crust to top. Crimp edges
With a butter knife, place slits on top for venting
Bake for 30 - 40 minutes
Pie shell should be lightly browned
Remove from oven and let sit for 10 minutes before serving