The fall squash are coming on strong! This week the Butterkin squash makes a debut and what an adorable (and delicious) veggie. Pot pies are satisfying in lots of ways but with this buttery, sweet squash you'll sure to fall in love with this fall treat - enjoy!
What you need:
1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1/2 medium onion, chopped
1 clove garlic, minced
2 cups Butterkin squash, peeled and seeded, cut in 1/2 inch cubes
1 Tbsp French tarragon
3 tablespoons flour
1 cup chicken stock
1/2 cup milk
1 cup frozen peas
1 sheet puff pastry, thawed
1 egg, lightly beaten
Preheat oven to 400 F. Grease a 2-quart casserole dish. In skillet, heat oil over medium. Add chicken and sauté for 4-5 minutes. Remove chicken and set aside. Add onion, garlic, squash and tarragon to the skillet and cook over medium for 5 minutes.
Return chicken to pan. Stir in flour. Gradually add chicken stock and milk stirring constantly while adding the liquids. Bring mixture to a boil over medium high to thicken the sauce for about 3 minutes. Stir in peas. Place the chicken vegetable mixture in the casserole.
Cut puff pastry to fit the top of the casserole. Place pastry on top of chicken vegetable mixture. Brush pastry with the egg. You will not use all of the egg. Bake for 15-18 minutes.