Imagine a dish that combines the creamy sweetness of roasted butternut squash with tender, succulent shredded chicken, all nestled within a perfectly golden, flaky pie crust. This South African-inspired Butternut and Chicken Pie is not just a meal—it's a culinary journey that transforms simple ingredients into a masterpiece of flavor and comfort. Perfect for family dinners or impressing guests, this recipe promises to transport your taste buds to a world of warmth and deliciousness.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 70 mins
Cuisine: South African
Serves: 6 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 2 chicken breasts, cooked and shredded
- 1 onion, chopped
- 2 cups chicken broth
- 1 teaspoon thyme
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- Peel and cube the butternut squash into roughly 1-inch pieces. Place the cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and half of the thyme.
- Roast the butternut squash in the preheated oven for 20-25 minutes until tender and slightly caramelized, turning once halfway through cooking.
- In a large skillet, sauté the chopped onion in a little oil until translucent and soft, about 5 minutes.
- If not already prepared, cook the chicken breasts. Shred the cooked chicken using two forks, ensuring no large pieces remain.
- In a large mixing bowl, combine the roasted butternut squash, shredded chicken, sautéed onions, remaining thyme, and chicken broth. Mix gently and season with salt and pepper.
- Roll out the pie crust and line the prepared pie dish, trimming any excess around the edges. Pour the chicken and butternut mixture into the crust.
- Cover the pie with the remaining pie crust, crimp the edges to seal, and cut a few small slits on top to allow steam to escape.
- Brush the top crust with an egg wash (beaten egg) for a golden, shiny finish if desired.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie rest for 10-15 minutes before serving to allow the filling to set.
- Slice and serve hot, accompanied by a fresh green salad if desired.
Tips
- Roast the butternut squash carefully to develop deep, caramelized flavors. Make sure to cut the cubes evenly for consistent cooking.
- When shredding chicken, use two forks to create tender, uniform pieces that will blend seamlessly with the squash.
- Don't skip the egg wash on the pie crust—it gives that irresistible golden, glossy finish that makes the pie look professionally baked.
- Allow the pie to rest after baking. This crucial 10-15 minute cooling period helps the filling set and makes slicing much easier.
- For extra flavor, consider adding a sprinkle of fresh herbs like sage or rosemary to complement the thyme.
- If you're short on time, rotisserie chicken works great as a quick alternative to cooking chicken breasts from scratch.
Nutrition Facts
Calories: 125kcal
Carbohydrates: 13g
Protein: 11g
Fat: 4g
Saturated Fat: g
Cholesterol: 20mg
