Butternut squash and chicken pies recipe

Butternut squash and chicken pies

This delicious roast chicken pie is packed with broccoli, butternut squash, shallots and a creamy tarragon sauce to make a comforting and hearty main.

See method
  • Serves 6
  • 5 mins to prepare and 55 mins to cook
  • 467 calories / serving

    Ingredients

    • 400g butternut squash, peeled, deseeded and diced
    • 6 small shallots, halved
    • 2 tbsp olive oil
    • 120g Tenderstem broccoli, cut into 5cm pieces
    • 1 chicken stock cube, made up to 300ml
    • 20g butter
    • 3 tbsp plain flour
    • 1 tbsp half-fat crème fraîche
    • 2 tsp chopped tarragon
    • 400g cooked roast chicken, torn
    • 1 x 375g pack lighter ready-rolled puff pastry
    • 1 egg, beaten
    • 1 tbsp milk

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    Each serving contains

    Energy
    1955kJ 467.0kcal
    23%
    Fat
    23g
    high32%
    Saturates
    9g
    high46%
    Salt
    1.0g
    medium17%
    Sugars
    5g
    low5%

    of the Reference intake

    Carbohydrate 36.8gProtein 29.2gFibre 0.9g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the squash and shallots with the olive oil. Spread out in a roasting tin and cook for 30 minutes.
    2. Cook the broccoli in a pan of boiling water for 2 minutes. Drain, refresh in cold water and drain again.
    3. Put the stock in a pan with 175ml water and bring to a gentle simmer. Meanwhile, melt the butter in a separate pan, then stir in the flour to form a paste. Cook for 1 minute, then add the hot stock, a ladle at time, stirring continuously until smooth. Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
    4. Remove from the heat and stir in the crème fraîche and tarragon. Season to taste, then add the chicken, broccoli and roasted veg. Divide the mixture between 6 x 150ml pie dishes.
    5. Unfurl the pastry and cut into six even pieces to make lids for the pies. Cover each pie dish, leaving a slight overhang to allow for shrinkage. Cut a small hole in the centre of each pie so the steam can escape during baking.
    6. Combine the egg and milk to make a glaze and brush over the pastry lids. Bake in the oven for 25 minutes, or until the pastry is puffed and golden. Serve immediately.

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