Chicken and Butternut Squash Pie
A chicken and butternut pie is an autumn pie where the squash is roasted separately before it meets the sauce. Roasting drives off moisture and caramelises the edges, so the cubes hold their shape in the filling instead of collapsing into watery mush during the bake.
By the chickenpie.net test kitchen · Published 28 August 2026
- Prep
- 35 min
- Cook
- 55 min
- Yield
- 6 servings
Ingredients
- 500g skinless chicken thighs, diced
- 450g butternut squash, peeled and cut into 2cm cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 30g butter
- 30g plain flour
- 300ml chicken stock
- 100ml double cream
- 6 sage leaves, shredded
- 320g ready rolled shortcrust pastry
- 1 egg, beaten, for glazing
Method
Toss the squash cubes with half the oil and some salt on a baking tray and roast at 200C (400F) for 20 minutes until browned at the edges but still holding their shape.
Meanwhile, heat the remaining oil in a wide pan, cook the onion for 5 minutes, then add the chicken and sage and cook for 6 minutes.
Add the butter, stir in the flour for 1 minute, then gradually add the stock and cream, stirring to a smooth sauce, and simmer for 5 minutes.
Fold the roasted squash gently into the sauce, season, then transfer to a 1.5 litre pie dish and cool for 10 minutes.
Top with the pastry, trim and crimp, cut a steam vent, and brush with beaten egg.
Bake at 190C (375F) for 30 minutes until golden, then rest for 5 minutes.
Worth knowing
- Cut the squash cubes evenly, mixed sizes means some collapse while others stay hard.
- Fold the squash in last and gently, stirring hard breaks the cubes down.
Common questions
Can I skip roasting the squash and just simmer it in the sauce?
You can, but the result is noticeably worse. Simmered squash releases water into the sauce and breaks apart. If you must, add raw cubes with the stock and extend the simmer to 15 minutes, keeping the sauce thick.
Can I use pumpkin or sweet potato instead?
Yes, both roast well at the same temperature and time. Sweet potato is softer, so check it at 15 minutes. Avoid watery squashes like marrow, which will not hold up in the filling.
Can I buy pre cut butternut squash?
Yes, bags of ready cubed butternut are a real time saver here and roast identically. You need 450g. Check the cubes are roughly 2cm and halve any oversized pieces before roasting.