Acorn Squash Chicken Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 3
Super easy and healthy chicken pot pie in an acorn squash bowl!
  • 1 lb chicken thigh
  • 3 acorn squash
  • 3 tbsp butter (salted or unsalted)
  • ½ yellow onion diced
  • ½ cup carrots diced
  • ½ cup celery dicedl
  • ½ cup red pepper diced
  • 2 garlic cloves minced
  • ⅓ cup all purpose flour
  • 1½ cups chicken broth
  • ½ cup milk
  • Salt & Pepper to taste
  1. First preheat oven to 400 degrees and set rack to middle position.
  2. Next using a sharp knife, taking your acorn squash slice a very thin piece off of the bottom so it can stand without falling over. Next about an inch down cut the top off to create a lid and so you can see the seeds.
  3. Scoop out seeds and stringy things (the obvious technical term) , discard. I used a knife and carefully made my squash bowl a little bit wider so I could add more filling... personal preference.
  4. Next rub a little bit of oil all over the squash, including insides and place on a baking sheet. (see picture for details)
  5. If you have room add one pound of chicken to baking sheet as well and place in oven (If you don't bake your chicken first and then do the squash same temperature, just take chicken out after 25 minutes and set aside, then cook squash for 40 minutes to 1 hour)
  6. Take chicken out after 25 minutes and set aside. You'll need to leave your squash in for about 40 minutes to an hour (until squash is a little browned on edges and soft to touch).
  7. While squash continues to roast in oven you'll begin your "pie" filling.
  8. Over medium heat in a medium sized pot add your butter and onion and sauté until onions are translucent. Add your garlic, carrots, celery and red pepper, let sauté for another 8 minutes.
  9. Next add your broth, milk and flour, stirring until thickened and then turn heat down low and let vegetables continue to cook and soften. Take your chicken (which is now cool to handle) and chop into small pieces. Add chicken to filling and turn heat down to a simmer until squash is done and you are ready to serve. Salt and Pepper until desired flavoring is reached!
  10. Once squash has finished roasting, remove and add your filling. Serve hot.
Recipe by My Lavender Blues at