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Chicken Pot Pie

Chicken Pot Pie Recipe

  • 1 small butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • Sea salt and freshly ground black pepper
  • 8 ounces fresh wild mushrooms, cleaned and thinly sliced (about 3 1/2 to 4 cups)
  • 1 shallot, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 4 cups cooked shredded chicken
  • 1 tablespoon chopped fresh sage leaves (or 1 teaspoon dried crumbled sage)
  • 2 sheets frozen puff pastry (such as Pepperidge farm or Dafour’s), thawed in the refrigerator
  • Egg wash (2 tablespoons milk beaten with 1 egg)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 846kcal (42%)
Total Fat 55g (85%)
Saturated Fat 18g (90%)
Cholesterol 115mg (38%)
Total Carbohydrate 55g
Dietary Fiber 4g
Sugars 4g
Protein 34g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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