Loaded Butternut Squash Pot Pie.
[This post is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen!]
Okay guys. I’m here to tell you that this butternut squash pot pie is where it’s AT.
If you are in the mood for total comfort food, like you are super pumped that winter is coming and all you can envision is snowflakes and fires and cozy, comforting meals, this is for you. And me.
I mean, it’s for us! You’re going to freak. Because we’re about to break down your new favorite fall recipe.
Today I’m partnering with Swanson to share this incredible butternut squash pot pie recipe with my favorite broth – Swanson Vegetable Broth! Swanson is a staple in my kitchen! And I just love to have the broth on hand because it’s so versatile. It adds so much flavor to everyday meals and, not to mention, makes meal prep easier.
Ohhh just let me tell you how flavorful the broth makes this pie.
It does double duty!
First, we take our starchy veggies and cook them in the vegetable broth so they soften a bit. This is a trick I learned from my friend Jenna way back in the day, and it’s a key component to a good pot pie recipe. Your veggies get super tender this way, without being overly mushy.
Then! It gets good. Then, we take the veggies and the broth they were cooked in, and stir it into the pot pie base to create the most flavorful filling EVER. Seriously. This Swanson Vegetable Broth is full of goodness and you won’t believe how delish it makes this base taste. It provides excellent flavor without overpowering the pot pie. And that’s key, since it’s packed with veggies!
When I make a pot pie, I always start with a sweet onion. Instead of using celery here, I used shredded brussels sprouts. Along with the butternut squash, golden potatoes, carrots and sage, we have a one-way ticket to flavor town. The Swanson Vegetable Broth pulls the whole dish together. It creates an easy sauce for the filling where all the veg can hang out and party.
Sounds amazing, right?
Now the topping? The crust is straight-up irresistible. Puff pastry is the only thing I use on my pot pies – this should come as no surprise given my serious aversion to pie crust. One of the reasons I love puff pastry is because of the layers. Stick a spoon down in there and hear the crunch – it’s like ASMR for your tastebuds.
I also love puff pastry for the topping because it’s lighter – which really counts in this otherwise rich dish. It’s flakey and delicious, yes, but it’s also light and airy on top of the saucy filling. Works so perfectly together!
For this puff pastry crust, brush it with egg wash, then cover it in fresh sage leaves. And a sliiiiightly heavy handed sprinkle of parmesan (which is the only kind, right?). The sage crisps up in the oven and adds something extra to the crust – like that fresh fall taste that only sage can bring.
The whole mix of flavors – all the warming, fall vegetables in the silky filling, topped with the crust, is the ultimate comfort food. It’s fantastic.
Oh oh oh and guess what? So you probably know that my annual Thanksgiving leftover post is coming later this week. This would be a fabulous option to add in to your leftover repertoire, because if you’re really feeling it, you could always toss some turkey in with everything else. Winning! Yes I love it so much.
You must let me know once you try it.
Butternut Squash Pot Pie
Loaded Butternut Squash Pot Pie
Ingredients
filling
- 3 cups cubed butternut squash
- 1 cup sliced carrots
- 1 cup chopped gold potatoes
- 6 cups Swanson Vegetable Broth
- 8 tablespoons unsalted butter
- 1 sweet onion, diced
- 1 cup shredded brussels sprouts
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons chopped fresh sage
- ½ cup flour
- ⅔ cup half and half
- 3 tablespoons finely grated parmesan cheese
- ¼ teaspoon fresh ground nutmeg
crust
- 1 sheet prepared puff pastry
- 1 egg + 1 teaspoon water, lightly beaten
- 1 bunch of fresh sage leaves
- 3 tablespoons finely grated parmesan cheese
Instructions
- Preheat the oven to 425 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Fill a saucepan with the squash, carrots and potatoes. Pour the Swanson Vegetable Broth over top. Bring the mixture to a simmer and cook for 10 to 15 minutes, until the vegetables are tender. Place a strainer over a large bowl and pour the vegetables into the strainer, catching the broth in the bowl. We will use the broth to stir into the base!
- While the veggies are simmering in the broth, heat a large pot over medium heat and add the butter. Stir in the onion, brussels sprouts, garlic, salt and pepper. Stir in the sage. Cook, stirring often, until the onions and brussels soften, about 5 minutes. Stir in the flour to create a roux. Cook, stirring often, for 2 to 3 more minutes, until the flour becomes slightly golden and smells fragrant.
- Slowly stream in the Swanson Vegetable Broth, stirring the entire time, so the filling thickens as you stir. Add the vegetables into the pot. Cook, stirring often, for 5 or 6 minutes until the base is thickened. Stir in the half and half, parmesan and nutmeg. Taste the mixture and season it with more salt and pepper if necessary.
- Pour the filling into the baking dish. Layer the puff pastry over top. Beat together the egg and water in a bowl, then brush it all over the pastry. Press the sage leaves into the pastry and sprinkle with parmesan. Use a sharp knife to cut slits in the puff pastry so the steam escapes.
- Bake the puff pastry for 30 to 35 minutes, or until the pastry is puffed and golden and the filling is bubbly underneath. Let cool slightly before serving!
Did you make this recipe?
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16 Comments on “Loaded Butternut Squash Pot Pie.”
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oh em geeee this is good! so much flavor. and that crust!!
Loved this different treatment of our Fave squash! And still checking almost daily for the next Baby post!/update! Emilia’s now 2……
Looks real good going to make it thanks for sharing
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Made this tonight and everyone in my house really liked it … including the 13 year old and the 11 year old, who usually don’t agree on anything.
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I made this for dinner tonight. The filling didn’t thicken with a 1/2 cup of flour so I added a little more (2 tablespoons) but it still didn’t thicken. Even though I measured everything, I had extra filling. That said, I didn’t fill my pan to the top; I left about an inch between the filling and the top of the pan. I used Pepperidge Farm puff pastry sheets (2/ box). One sheet wasn’t big enough so I cut part of the second sheet to cover the rest of the filling. Since I had extra puff pastry, I cut up strips to layer along the perimeter of the pan (instead of the nice braid look). While I did cut slits all over the top, the filling was bubbling quit a bit in the oven and dripped onto my oven. Maybe I should have left at least 2 inches between the filling and the top of the pan? Also, the layered puff pastry was too thick so some of it didn’t bake all the way through. The flavor of the filling was very good though.
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Overall I like this recipe. I followed some suggestions a previous reviewer made and used 5 cups of broth instead of 6 cups and this made it the perfect thickness. I cooked it halfway at 425 degrees but then turned it down to 375 degrees (and added 10 more mins to cooking) b/c I was worried that the crust wouldn’t cook all the way through. This worked really well.
I cooked the starchy vegetables with a bit of the leftover sage stems and then I added about a tablespoon to a tablespoon and a half of soy sauce to add more flavor after draining them. I also subbed out Brussels Sprouts for leeks b/c I had some extra on hand.
Like another reviewer I had the Pepperidge Farm dough so one sheet wasn’t long enough and part of the second sheet was cut down to make up the rest of the distance. I did add a braid with the left over dough of the 2nd sheet and placed it on one of the long sides.
I took a note from a previous reviewer and left some room for the filling to cook by leaving out about 3/4 cup of filling (I put in over some noodles for my toddler and he loved it). If I hadn’t taken it out the filling would have bubbled over while cooking (it came up a little over the perimeter of the crust while in the oven but it was fine).
I like the sage with the squash, potatoes, and other veggies and the addition of parmesan. I would make this again with the changes I made. I took the recipe down a star b/c of the high amount of broth it calls for, the too much filling, and it needing a lower oven temperature to cook the dough all the way through.
I def gave a 4 out 5 star rating for this recipe yesterday and saw the correct rating after posting my original review. However, I looked back at my review today and somehow the 4 stars has been upped to 5 stars. Idk how that change was made since I did not edit it but it is not accurate to what I rated this recipe. I am reiterating the 4 out of 5 stars that I originally gave. Let’s see if my 4 stars gets mysteriously changed to 5….