Google+ Allergy-Free Vintage Cookery: Chicken and Butternut Squash Potpie with Maple Nutmeg Sauce


Monday, November 7, 2011

Chicken and Butternut Squash Potpie with Maple Nutmeg Sauce

We have the weirdest combination of food allergies.  No gluten, dairy or eggs... that's pretty standard.  But also no carrots, onions, garlic, peas, or corn either... which means that our chicken pot pies are a bit unusual.  Previously, I tried making a vegetarian pot pie made completely of root vegetables.  It ended up completely pink from the beets -- pretty, but a little too strange-looking to serve to guests!

My husband is still enjoying his vegan journey, but the boys and I are back on meat again.  Son #1 was losing too much weight without the protein and calories that meat provides (and he was super-skinny to begin with), and I just didn't have enough energy.  (Side note:  apparently people with hypothyroidism need the protein and iron found in meats more than others do.)

Today's pot pie is an interesting autumn creation.  I chose butternut squash as my veggie to go with chicken in the pie filling, and made a white sauce of rice milk, coconut flour, maple syrup, cinnamon, nutmeg and cloves.... I've never tried a sweet sauce in a pot pie before, and I really liked it!  The flavor is very similar to my mashed squash recipe, and I used a coconut flour crust as well to round out the sweetness.

Chicken and Butternut Squash Pot Pie with Maple Nutmeg Sauce

4 chicken breasts, cooked and diced (I poached mine)
1 medium butternut squash, cooked and diced (I boiled mine)
3 cups rice milk
1 cup coconut flour
2 Tbsp maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
2 prepared pie crusts

This recipe makes two relatively small pies (I used two oval 11" x 6 " casserole dishes.)

Combine the chicken and the squash in your casserole dishes.  In a medium saucepot, mix the remaining ingredients and heat over medium for about 5 - 10 minutes, stirring often until thickened.  Pour the sauce over the chicken and squash.  Cover with prepared pie crusts and bake at 375 degrees F for about 30 minutes, or until the crusts are browned.

Shared with Monday Mania at The Healthy Home Economist and the Homestead Barn Hop at the Prairie Homestead and Homemaker Monday at 11th Heaven's Homemaker Haven and On The Menu Monday at The Stone Gable and Mangia Monday at Delightfully Dowling and Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms and Hunk of Meat Monday at Beyer Beware and the Homemaking Linkup at Raising Homemakers and Pennywise Platter at The Nourishing Gourmet and Thursday's Treasures at Recipes for My Boys and Fight Back Friday at Food Renegade and Farmhouse Friday at LaurieAnna's Vintage Home and the Ultimate Recipe Swap at Life as Mom.


  1. What nice blog you have and this recipe look delicious! Im following you! gloria

  2. Yum! How great does this sound! Tasty fall dish with squash and nutmeg. Can't wait to try. Thanks for linking up to Hunk of Meat Monday.

  3. Do you have a link to the coconut flour pie crust?

  4. Hi Tina ~ I kind of made mine up as I went along, and it didn't look good so I didn't include it in the post, but here's a link I found online that looks like it would work well:

    Good luck! Lisa