Ingredients
Scale
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup butternut squash, peeled and diced into 1/2-inch cubes
- 2 medium carrots, sliced
- 1/2 cup frozen peas
- 1/3 cup dried cranberries
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1/2 cup unsalted butter
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 1 package refrigerated pie crust (or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and butternut squash. Sauté the vegetables for about 8 to 10 minutes until they begin to soften. Stir in the minced garlic, sage, and thyme, cooking for another minute until the herbs become fragrant. Do not fully cook the squash yet; it will finish softening in the oven.
- Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for two minutes to cook out the raw flour taste. Slowly whisk in the chicken broth and heavy cream. Continue to simmer the mixture over medium-low heat, stirring frequently, until the sauce thickens into a glossy gravy. Season generously with salt and black pepper.
- Gently fold the cooked chicken, frozen peas, and dried cranberries into the thickened sauce. Remove the pan from the heat. Pour the entire mixture into a 9-inch deep-dish pie plate or a 2-quart baking dish. Lay the pie crust over the top, trimming any excess and crimping the edges to seal them against the rim of the dish. Cut three or four small slits in the center of the crust to allow steam to escape.
- Whisk the egg with a tablespoon of water and brush the egg wash lightly over the top of the crust for a professional, golden finish. Place the dish on a baking sheet to catch any drips. Bake for 30 to 35 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents. Let the pie rest for 10 minutes before serving to allow the sauce to set.
- Cook Time: 1 hour 15 minutes