N.e. Autumn Celebration Pot Pie Recipe

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N.E. Autumn celebration pot pie

sherry monfils


This is my dad's original recipe he got from his mom, who got it from her mom. Generations of our family have been enjoying this New England staple and I wanted to pass it on. It reminds me of a colorful, brisk Autumn day. Great flavors melded together for all to enjoy!

pinch tips: How to Carve a Whole Chicken






40 Min


35 Min




1 box
pillsbury all ready made pie crusts
1-1/2 Tbsp
1-1/2 c
butternut squash, peeled and cubed
1 medium
onion, chopped
1 small
fennel head, chopped
celery ribs, chopped
2 tsp
minced garlic
2 Tbsp
fresh sage leaves, chopped
1/2 tsp
smoked paprika
1/3 c
dried cranberries
1 medium
apple, i used granny smith, peeled, cored and chopped.
2 c
cooked chicken breasts, shredded, i used leftover roasted chicken
2 Tbsp
2 Tbsp
3 c
low-sodium chicken broth
salt & pepper to taste

Directions Step-By-Step

Set oven to 400. Lightly spray a small cookie sheet w/ cooking spray. Place cubed squash on cookie sheet, sprinkle squash w/ oil, dash of salt and pepper. Roast for 15 mins.
In lg skillet, over medium heat, add remaining oil and saute onion, fennel and celery just until soft. Add garlic, sage and paprika. Stir and cook for 1 min more.
In lg bowl, add veggies from skillet, squash, cranberries , chicken and apple. Stir to combine. Turn oven down to 375. In skillet, heat butter over medium until melted. Stir in flour and stir until browned. Slowly whisk in broth. Cook, stirring until thickened. Add to chicken mix in bowl. Open 1 pie shell and mold into a 9" pie pan. Spoon chicken mix into pie shell. Top w/ 2nd pie shell. Seal edges and cut 2 slits into top pie shell for ventilation. Place pie pan an a lg cookie sheet, place on middle rack and cook 35 min, until heated through and crust is light golden brown.

About this Recipe

Course/Dish: Chicken, Vegetables, Savory Pies
Main Ingredient: Chicken
Regional Style: Canadian