Chicken Pot Pie with Butternut Squash and Bacon ~ Savory Simple

I’m tired and desperately in need of a vacation.  Last week I took part in a Google Hangout called “Battling Blogger Burnout” which you can see here (thanks to Casey Benedict, Monica Bhide, Heather from Farmgirl Gourmet and Amanda from MarocMama).  It was a very well-timed session because I’m most definitely feeling burned out lately.  I feel like I’m constantly moving, constantly running around, planning, working, cooking, cleaning… never really stopping for some me time. When I do take a mental break I don’t feel refreshed; I feel guilty for procrastinating.  The video chat gave me some great tools to keep in my back pocket when things get tough.  Give it a watch and tell me what you think in the comment section.  Monica offers some great insight.

I’m heading to NYC for the rest of the week and could not be happier to get out of town and take a break. Mr. Savory is headed there for work training and I’m tagging along. I’m going to see the sites, do a bit of shopping, sit in on a few tapings, crush on Momofuku Milk Bar and have dinner at wd-50.  A much needed break, indeed.  I’ll be a whole new me next week!  I hope.

This chicken pot pie with butternut squash and bacon is total comfort food.  Comfort to get through those rough weeks when all you want to do is lie around in your pajamas and chill. Life doesn’t stop just because we need a rest but the little things sure do make life a bit sweeter.

Chicken Pot Pie with Butternut Squash and Bacon ~ Savory Simple

Chicken Pot Pie with Butternut Squash and Bacon
Prep time
Cook time
Total time
Serves: 6 servings
for the pâte brisée dough:
  • 12 ounces all purpose flour
  • 1 teaspoon salt
  • 7 ounces cold butter, chopped
  • ⅓ cup cold water
for the filling:
  • 5 cups butternut squash, diced small
  • 4 slices bacon, cooked and chopped
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 3 cups broccoli, chopped into bite sizes pieces
  • 4 cups rotisserie chicken, shredded
for the sauce:
  • 3 ounces all purpose flour
  • 3 ounces unsalted butter
  • 3 cups chicken stock (preferably homemade)
  • 1 cup heavy cream
  • ½ teaspoon salt
prepare the dough:
  1. Add flour, butter and salt into a food processor.
  2. Pulse on and off until the mixture is crumbly.
  3. Add the water with the machine running just until the dough forms a ball. The less you process the dough, the better the final product will be.
  4. Wrap the dough in plastic and chill for at least 2 hours.
prepare the filling:
  1. Boil a large pot of water. Cook the butternut squash until tender, approximately 10 minutes. Drain and set aside.
  2. In a large pot or dutch oven, heat olive oil over medium heat. Saute the onions and garlic until tender and lightly caramelized, then add the broccoli. Cook until the broccoli is tender (a slight crunch is ok, it will go back in the oven). If the bottom of the pan browns too much during this process add some water and scrape up the brown bits as you go, incorporating them with the vegetables. Stir in the butternut squash, chopped bacon and chicken. Set aside.
prepare the sauce:
  1. Melt the butter over medium-low heat and then stir in the flour. This is known as a roux. Whisk the butter and flour constantly for several minutes until it has thinned out and has a nutty aroma. Stir in the chicken stock, cream and salt. Whisk for several minutes as the sauce thickens to a gravy consistency.
  2. Combine the sauce with the filling and ladle into 6 souffle sized ramekins (4½ inches in diameter). Fill them as much as possible to prevent the dough from sinking. You can also use a deep dish pie pan; just freeze the excess dough. Set aside.
  3. Create an egg wash by whisking together the egg with a splash of water and a pinch of salt. Set aside.
  4. Using just a bit of flour, roll out the dough to approximately ¼ inch thick. Use a knife or pizza cutter to make rounds that are 1 inch wider than the ramekins. You can re-roll the dough as needed. If it gets too soft during the process, allow the dough to chill until it firms up again.
  5. Brush the rim of each ramekin with egg wash and place the dough on top. Fold the excess dough under and use a fork to crimp and secure the edges to the ramekin. Use a knife to make 3 small slits in the center of each ramekin.
  6. Place ramekins in the freezer for 20 minutes or the refrigerator for at least 30 minutes.
  7. Preheat the oven to 400 degrees. Place the ramekins on a baking sheet. Brush the top of the dough with egg wash and bake for 25 minutes or until the tops are golden and firm. Serve hot!
You can use either 6 souffle-sized ramekins or a deep dish pie pan.

You can use store bought pie dough instead of making your own.

More Pot Pie Recipes:

  • Rosemary Mullally

    A wonderful combination!

  • Kathryn

    Oh I know that feeling. I hope you have a great time in NYC; I’m so jealous that you’re getting to eat at wd~50!

    I’m not a great pie-fan but I do have a soft spot for adorable little pot pies like these. Can’t wait to get a chance to make them!

  • Carolyn Chan

    I wonder if it’s just the lead up to the end of the year ? My friends and I are all feeling the same way ! In any case, comfort food is always a wonderful panacea and I hope your trip to NY refreshes you. Take care !

  • Paula @ Vintage Kitchen

    The idea of using rotisserie chicken, which I always have lying around, is perfect here. I love pot pies in general and this idea if really good! The hangout is interesting and a great thing to listen too, since at one time or another we all get tired and burned out. I will try to be able to follow them in the future, but I´m stressed out and don´t have time! jaja

  • Choc Chip Uru

    What adorable little pot pies :)
    Very inviting!

    Choc Chip Uru

  • Cassie | Bake Your Day

    Amazing! I have been totally craving chicken pot pie lately! Love the flavors in this too! Have fun on your trip to NY! It’s so important to unplug and breath! Have a compost cookie for me!! :)

  • LInda

    We love pot pie around here. This sounds like a perfect fall combo too. I am guilty of doing the exact same routine you mentioned and then feeling guilty if I sit down to chill for a minute. Ugh! Have a great vacation!

  • Laura Dembowski

    Have fun in Nrw York! I definitely feel like I’m always working and there just aren’t enough hours in the day. The problem for me is I can’t get inspired to pick recipes and make them.

  • Lan | angry asian

    yes! it’s the time of year for savory homey slightly heavy dishes like this one. i made one last week too and it was exactly what i needed to combat the cold and life.

    enjoy your time in NYC!

  • Nancy/SpicieFoodie

    I can totally relate to your feeling Jen. Me time is really a must for us to avoid burnout. Have a great tip and loads of fun:) The pot pie looks so comforting and love the autumn flavors.

  • Barbara @ Barbara Bakes

    Love that you made your pot pie in individual ramekins. Such a beautiful golden crust. Thanks for the link love.

  • Jill

    Oooh, it’s been forever since I’ve had a chicken pot pie. Time to remedy that!

  • Bev @ Bev Cooks

    Deeeaaaar GAWD this looks good.

  • Anna @ Crunchy Creamy Sweet

    Chicken pot pie is such a comfort food. The crust on this one looks perfect! Have fun in NYC!

  • Bianca @ Confessions of a Chocoholic

    HAve fun in NYC! Comfort food does help in making life sweeter :)

  • Grubarazzi (@Grubarazzi)

    Awesome combo. Have a great, relaxing time in NYC!

  • Paloma

    Oh my goodness that looks so good! Glad I found your site!

  • Mama’s Gotta Bake


  • Laura (Tutti Dolci)

    These are so cute and golden! Have a great time in NYC!

  • Ashley – Baker by Nature

    Yay – you’re coming to my city :) I hope you have a blast darling, and RELAX!!! I know it’s hard (I never take ME time either).

  • Bashar A.

    That looks really delicious :)

  • claire @ the realistic nutritionist

    LOOK AT THAT CRUST! I want to stick my face into that immediately.

  • Erin | The Law Student’s Wife

    Have a wonderful trip to NYC!
    Also, your pot pie looks incredible. Sadly husband and I can’t spend Thanksgiving together (I’m going home to see family and he has to stay home and study for law school finals), and his one holiday wish was for me to bake him a chicken pot pie to enjoy Thanksgiving day. We both love butternut squash, so this might have to be the one!

  • Jen @ The Scrumptious Pumpkin

    I think bacon is the perfect addition to your already delicious-sounding pot pie! Now this is most definitely the definition of comfort food :) Enjoy your trip to New York!

  • Vespa Woolf

    I love the idea of the butternut squash in a pot pie, and the rotisserie chicken makes it so much easier. Have a great trip!

  • Christina @ The Beautiful Balance

    This looks incredible. I love that you made an individual portion. Definitely eliminates temptation.

  • Riley

    Do you deliver? ;)

  • Kaman

    Unf, this looks good. It makes me hungry.

  • Becca from It’s Yummilicious

    Jen, I hope this comment finds you back in your happy place… relaxed, refreshed, and as pretty as this pot pie!

  • Julie @ Table for Two

    ugh, i completely know what you mean by burning out and needing a vacation!! i hope you enjoy your time off in NYC and take in the holidays there!! i love your creativity with this chicken pot pie – it’s very different and i really adore the unique spin on it!

  • Averie @ Averie Cooks

    My hubs would Love something like this!

  • Kelly Senyei

    I just discovered your blog and am so happy to have found it! This recipe looks spectacular (as do many others!) and I can’t wait to try it using all my leftover Thanksgiving turkey this year.

    • Savory Simple

      Thanks so much for stopping by! I love your blog!

  • Hayley @ The Domestic Rebel

    Bacon inside of a chicken pot pie has to be the most brilliant idea EVER. Love this!

  • dervla

    I’m sorry you’re feeling tired and in need of a break. I hope NYC can revive you! Now you know at least one person in NYC will be making these pot pies pronto.

  • Tora Estep

    Wow, this sounds delicious. I am working on a pot pie of my own, but I think I may have to try this one soon too. I love butternut squash and it would be a great addition!

  • Carrian@ohsweetbasil

    Yummmy! This looks so buttery , flaky and delicious, can’t wait to make it, thanks!

  • Mad Dog

    You lost me on the butternut squash, but that’s a beautiful pie nevertheless :-)

  • Valerie

    Momofuku Milk Bar?! So jealous!! :D Hope you’re having an absolute blast!
    This chicken pot pie is just what I’m craving for dinner right now!

  • Granny’s Parlour

    A perfect alternative for the Thanksgiving table to bring comfort and avoid the frazzles! Love it. Also a perfect choice for a simpler meal… a tête-à-tête perhaps.

  • little kitchie

    this sounds like absolute HEAVEN. enjoy your BREAK!!!

  • Katie @ Blonde Ambition

    So pretty! I just got back from NYC, have a great time!!

  • Pingback: Weekend Highlights – Noteworthy Articles by Fellow Bloggers – November 17, 2012()

  • kristy @ the wicked noodle

    Is this post really since before NYC?!! How did I fall so far behind? I’ve had you on my list to email ever since I got back. I’m so bummed we missed each other!

    • Savory Simple

      I’m bummed we missed each other as well. Think you’ll be able to make dinner this week? I assume it’s still on.

  • Alicia J.

    I have this pinned to try. I need to stop drooling and make it.