Chicken and Butternut Squash Pot Pie

Ingredients:

Pot pie

• 3 cups shredded cooked chicken (grilled chicken)
• 3 cans of canned butternut squash (425g each)
• 2 tablespoons butter
• 2 tbsp. l. dry sherry
• 1 bay leaf
• 1-2 cups chicken broth
• 2 cups frozen mixed vegetables (carrots, green peas, green beans, corn), thawed
• 1 teaspoon chopped fresh thyme
• For the half-baked puff pastry, see the recipe below.
• 2 tbsp chopped fresh parsley

Puff pastries

• 1 sheet frozen puff pastry (from a 500g package), thawed slightly for 15 minutes
• 1 large egg, beaten

Preparation:

1. In a medium saucepan, combine the pumpkin, butter, sherry, bay leaf, and 1 cup of chicken broth. Bring to a boil over medium heat; simmer for 15 minutes. Season with salt and pepper to taste. Let cool for 10 minutes.
2. Preheat oven to 220°C.
3. Add the chicken, vegetable mixture, and thyme to the pumpkin mixture. If the mixture is too thick, add more chicken broth; season with salt to taste. Transfer to a 22 x 32 cm baking dish and arrange the puff pastry on top.
4. Bake until the puff pastries are golden brown and the filling is bubbling, 10-15 minutes. Let cool for 5 minutes, then sprinkle with fresh parsley and serve.
   
   Puff pastries baked until half cooked:
   
   Position a rack in the lower third of the oven and preheat to 220°C. Line a baking sheet with parchment paper.
   
   Using a pizza cutter, cut the puff pastry sheet into 12 squares and place them on the prepared baking sheet. Brush with egg wash and freeze for 10 minutes.
   
   Bake until the puffs are puffed and golden brown, about 10 minutes.