Butternut Squash Chicken Pot Pie takes the traditional pot pie and puts an autumn spin on it. Tender butternut squash and savory mushrooms pair with traditional pot pie ingredients like shredded chicken, carrots, and celery. Topped with a flaky, buttery gluten free pie crust, this easy gluten free dinner is going to be a new staple for your family!
| gluten free + dairy free + vegan option |
Classic chicken pot pie is one of my absolute favorite fall/winter comfort foods.
It has the feeling of heavy comfort food but is easy to make lighter and healthier with a few simple changes.
Chicken pot pie is fall in a nutshell. Obviously, I’ve transitioned over to creamy, cheesy, carb-y dinners with most of the vegetables being cooked instead of eaten grilled or raw. I’m making more comfort foods like
- Lentil & Sweet Potato Dal (one of my favorites!)
- Paleo Curry Sweet Potato Shepherd’s Pie
- Mujaddara Stuffed Butternut Squash
- Miso-Ginger Portobello Mushroom Bowls (from Eat More Plants)
- Whole30 Chicken Tikka Masala
Oh, and obviously fall is all about flavors like butternut squash, mushrooms, pumpkin, apples, and chai, so there’s plenty of that going around!
Growing up, we didn’t eat pot pie very often. Dad was never a fan of casserole dishes, so Mom shied away from things like pot pie, taco bakes, pasta bakes, etc. We were definitely a meat-and-potatoes family through-and-through. Except spaghetti. Spaghetti made its appearance at least once a week (probably because we had so much ground venison that had to be used!).
I don’t mind casserole-style dishes, especially ones with complex flavors and which are loaded with veggies. Add a simple side salad and you’re good to go!
This Mushroom & Butternut Squash Chicken Pot Pie is rich with fall flavors. Squash, mushrooms, and herbs like thyme and oregano really make this fall dinner stand out.
The filling is easy enough to whip up on a weeknight (provided your squash is already cubed and chicken is already cooked). And I highly recommend making homemade pie dough for this recipe! You can definitely use store-bought gluten free pie dough (or even phyllo dough), but there’s something about eating a freshly baked homemade pie crust that you just know is made with love.
The crust is rather simple – just a handful of ingredients and a good food processor. You might want to make it a day or two ahead of time, though, so that things come together a little easier the day you make this pot pie. Or, again, go for store-bought.
How you can make it your own:
I do think this Mushroom & Butternut Squash Chicken Pot Pie is superb the way it’s made, but you’ve got a few other options!
- VEGAN or VEGETARIAN: replace the shredded chicken with either cooked lentils or a can of chickpeas
- Add chopped kale just before baking
- Stir in chopped, cooked bacon
This pot pie is super creamy and just loaded with fresh vegetables – the way I like it! Perfect for a cozy Sunday dinner with Netflix, right?! I mean, pot pie is probably THE coziest meal I can think of. Creamy and bubbly hot. Oh, so good.
And I also have to add that it’s the perfect dish when you’re sick. Earlier this month, I came down with some sort of nasty viral GI bug and my appetite was GONE. I was eventually able to keep down a couple apples with almond butter (weird, I know). I mean, I really wanted buttered noodles but didn’t want to spend the energy to cook them.
This pot pie would’ve been a great thing to have on hand while I spent a week under the weather!
Anyway, I hope you make this pot pie and love it as much as we do! As always, tag me on Instagram if you make it!
Pin this Mushroom & Butternut Squash Chicken Pot Pie!
A gluten free spin on the classic pot pie. Loaded with fresh vegetables, butternut squash, and mushrooms, it's super creamy and even has a vegan option.
- 1 1/2 c. gluten free all purpose flour blend
- 1/2 tsp. salt
- 1/3 c. dairy free butter, cold and cubed
- 5-7 Tbsp. ice cold water
- 2 Tbsp. dairy free butter or olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 3 ribs of celery, diced
- 4 cloves garlic, minced
- 1 medium butternut squash, peeled, cut into 1" cubes (about 5 cups)
- 1 lb. sliced cremini mushrooms
- 1 Tbsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. dried rosemary
- 3/4 tsp. salt (more to taste)
- 1/2 tsp. pepper
- 2-3 c. shredded cooked chicken breast (sub 1 1/2 c. cooked lentils or 1 can of chickpeas for vegan)
- 1/4 c. gluten free flour or arrowroot starch
- 1 c. unsweetened almond milk
- 1 c. vegetable broth or bone broth
- 1 large egg, beaten, for wash (substitute 2 Tbsp. dairy free butter for vegan)
Start by making the pie crust. Add the gluten free flour and salt to a food processor. Add the cold, cubed butter and secure the lid. Pulse 5-6 times until the mixture is fine and butter is in very small pieces. Add the ice cold water, 1 tablespoon at a time, pulsing after each addition, until dough forms. Mine used roughly 6 Tbsp. total.
Pour the dough out onto a clean work surface and roll into a ball. Flatten into a disc and wrap tightly in plastic wrap; refrigerate 30 minutes or up to 2 days.
When you're ready to make the pot pie, preheat the oven to 350 F.
Heat a large soup pot over medium-high heat; add the butter, onion, carrot, and celery. Cook 3-4 minutes until crisp-tender, then stir in the garlic. Next, add the butternut squash and mushrooms. Continue cooking until squash is just barely tender, about another 8 minutes or so. Season with thyme, oregano, rosemary, salt and pepper. Add the shredded chicken (or lentils or chickpeas if using), stirring to combine.
Sprinkle the flour or arrowroot over top the filling mixture. Stir for 1 minute to dissolve it. Slowly pour in the milk, followed by the broth. Bring the mixture to a boil, then reduce heat and simmer 5-10 minutes to thicken.
Pour the filling into a round pie pan or even an 8x8 baking pan.
Remove the crust from the fridge and unwrap. Generously flour a clean work surface and a rolling pin. Roll the dough to about 1/4" thickness and transfer it on top of the pot pie. Using a knife, make a few slits in the top to vent it. Brush the pie crust with egg wash or dairy free butter. Transfer the pie to a rimmed baking sheet.
Bake the pot pie at 350 F for 30-35 minutes or until crust is golden.
Nutrition information per serving:
Calories: 450 Protein: 23 g Carbs: 54 g Fat: 17 g Fiber: 7 g