This hearty and healthy pot pie is full of yellow squash, potatoes, and chicken, and is topped with a whole wheat crust.
Today I am posting one of my favorite meals ever. (Seriously!)
When I was a kid and my birthday came around, I got to pick a special birthday dinner. This dish is one that I requested from Mom multiple times.
You’re probably wondering what kind of kid chooses squash for their birthday meal. I’m pretty sure my siblings were wondering the same thing. “Really, Sis? Squash?”
Haha. I have yet to meet a squash I don’t like to eat. Yellow squash, butternut squash, zucchini… I’ll take them all!
If your garden is brimming over with squash this summer, this pot pie is a perfect way to use it. Unfortunately I do not have a garden right now, so I will have to hunt down some yellow squash elsewhere. *insert sad face*
The easiest way to prepare this particular pot pie is to cook your potatoes, squash, and chicken in advance, and then throw it all together when you’re ready to fix dinner.
However, I will admit that I usually don’t have things prepared beforehand, so I just boil the potatoes and squash and pan cook the chicken while I’m making the crust, and then I put it all together.
Chicken Squash Pot Pie
- 5 to 6 yellow squash, sliced and cooked
- 3 to 4 russet potatoes, cubed and cooked
- 4 to 5 chicken breasts, cooked and chopped
- 1 cup chicken broth, reduced sodium
- 1 can condensed cream of chicken soup, reduced sodium
- Salt and pepper, to taste
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter, softened
- 1 Tablespoon honey
- 2/3 to 3/4 cup skim milk
Place squash, potatoes, and chicken evenly in a greased 9×13 casserole dish. (Note: for prep, I boil the cubed potatoes and sliced squash until fork tender, and I pan cook the chicken separately until cooked through, which creates the needed chicken broth.) Pour chicken broth and cream of chicken soup over squash, potatoes, and chicken. Salt and pepper to taste.
In a medium sized bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add in milk and honey, using just enough milk to make a soft dough. Roll or pat out crust into a rectangle on floured surface and place on top of vegetable/chicken mixture.
Bake at 400 degrees F for 35-40 minutes or until crust is golden brown.
~K in the Kitchen