Patchwork Butternut Squash, Kale, & Chicken Pot Pie

Pot PIe

Bring on the Fall.  This week seems to be one of the hottest in the whole summer – just when I’m thinking of pumpkin lattes and vanilla and sweet potatoes.

I look forward to evenings when I can snuggle on the couch under a blanket with my hubs – watching a movie – after the boys go to bed – knowing that it is getting cool outside!

Patchwork Butternut Squash, Kale, & Chicken Pot Pie
Recipe type: Main Dish
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A fall flavored pot pie with chicken, butternut squash, and kale
  • 2 chicken breasts, cut into pieces
  • 1 onion, diced
  • 1 garlic clove, minced
  • 2 T unsalted butter
  • 2 T evoo
  • 1¼ cup diced butternut squash
  • ½ tsp fennel seeds
  • ½ tsp white pepper
  • 1½ tsp kosher salt
  • ½ tsp black pepper
  • 2 massive handfuls of chopped kale
  • ⅓ cup shredded parmesan cheese
  • 1 pie crust, torn in pieces
  1. Heat the oven to 350.
  2. In cast iron skillet, heat oil and butter. Add in onion and cook for about 3-4 minutes.
  3. Add garlic and cook for about 1 minutes
  4. Add squash and cook for about 5 minutes.
  5. Remove from pan.
  6. Cook the chicken in same pan until done.
  7. Combine the vegetables, chicken, spices, and cheese.
  8. Pour into a deep dish pie pan. Cut strips of pie crust and make a lattice or patchwork pattern out of them. Layer on top of pot pie.
  9. Cook for about 45-50 minutes or until top crust is golden brown.
I’d never made a pot pie until I moved back to Raleigh in 2010.  My boss’s wife – and friend – made a delicious one and said it was so easy – well, this one is too and has wonderful Fall flavors!