Butternut Squash Pot Pie
Prep time
Cook time
Total time
Butternut squash pot pie topped with a flaky gluten free, vegan crust two ways: vegan with chickpeas or non-vegan with chicken and bacon. The perfect winter comfort food.
Recipe type: Entree
Serves: 4-8 servings
  • 1½ cups cubed butternut squash, peeled and roasted (400 degrees Fahrenheit for 20-25 minutes)
  • 4 tablespoons olive oil, divided
  • 3 slices bacon cut into ¼” pieces (vegan: omit bacon)
  • 1 pound skinless, boneless chicken breasts or thighs (vegan: 1 15 oz can of chickpeas, drained)
  • salt and freshly ground black pepper
  • 3 leeks, white and pale-green parts only, thinly sliced into rounds
  • 4 garlic cloves, chopped
  • 1 small bunch kale, center ribs and stems removed, leaves chopped
  • 1 tablespoon fresh sage, chopped
  • 2 sprigs thyme, leaves stripped
  • ½ cup dried cranberries or dried prunes (I used a mix)
  • ¼ cup gluten free all-purpose flour (in addition to what you'll need for the pie crust recipe, below)
  • 1 teaspoon cornstarch
  • 2 cups low-sodium chicken broth (vegan: 2 cups low sodium vegetable broth)
  • 1 egg (vegan: 1 tablespoon non-dairy milk)
  • 1 double gluten free pie crust (I used this one substituting regular flour with gluten free all-purpose - great, flaky results. I used the savory version, omitting the mushroom, onion and garlic powders.)
  1. Place a rack in lower third of oven; preheat to 375°.
Omit for vegan:
  1. In a large skillet over medium-high heat, cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
  2. Season chicken with salt and pepper, add 1 tablespoon of olive oil and cook in same skillet with the bacon grease until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10–12 minutes. Transfer to a plate.
For everyone (non-vegans, simply continue here from above instructions):
  1. Add 1 tablespoon (vegan: 2 tablespoons) of olive oil to skillet on medium heat and then add leeks, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water and add garlic and chopped kale, cover, and cook until leeks are very soft, 5–7 minutes. Transfer to a large bowl.
  2. Shred chicken (vegan: add chickpeas) and add to leeks along with thyme leaves, chopped sage, cranberries, reserved bacon (vegan: omit) and reserved roasted butternut squash.
  3. Melt remaining 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Whisk in ¼ cup flour and cook, whisking constantly, about 1 minute. Whisk in broth, adding a little at a time, until smooth. In a small bowl, mix cornstarch with 1 tablespoon of water and add to the saucepan. Simmer, stirring occasionally, until thickened, 5–7 minutes. Mix sauce into leek mixture; season with salt and pepper and let cool.
  4. If making 4 mini pot pies (see notes), divide the pie dough into 8 equal pieces. Roll out 1 ball of dough on a lightly floured surface into a circle. Transfer to a 3” mini pie tin and trim any access dough that may hang down. Repeat for remaining 3 mini pie tins.
  5. Spoon filling into each of the 4 pie tins (you may have extra filling) and then roll out remaining 4 balls of dough to cover each pie. Trim any excess flour and then use the back of a fork to crimp the edges of the bottom and top pie crust together around the circumference of each tin.
  6. Cut a few vents on top and brush with egg (vegan: brush with non-dairy milk).
  7. Bake until crust is golden brown, 50–60 minutes. Let pie cool slightly before serving.
To make a regular sized pot pie, divide dough into two pieces. Roll out 1 disk of dough on a lightly floured surface to a circle. Transfer to a 10” cast-iron skillet or a 9½”-diameter deep pie dish and trim. Spoon filling into skillet. Roll out second disk of dough, drape over filling, trim and crimp with a fork. Cut a few vents in top and brush with egg or non-dairy milk.

Inspired by Bon Appétit.. Pie crust by Vegan Baking.
Recipe by Our Four Forks at http://ourfourforks.com/butternut-squash-pot-pie/