Chicken Pot Pie with Bacon and Butternut Squash

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It’s Pi day and what better way to celebrate than with a whole assortment of pies!

I remember every year in high school there was always a Pi day celebration and one of the events was to see who could memorize Pi the farthest. I never participated but I was always amazed at how far some people got.

Are you surprised that I’m posting a savory pie today? I kind of am. I was trying to figure out what I wanted to make and I just couldn’t think of a sweet pie that I was really craving. Which is also odd. I have been craving chicken pot pie for awhile now though so it kept coming back to me. I had a recipe that I loved that I made a whole bunch a year or so ago but I haven’t been able to find it lately. I gave up on finding it so I went exploring the internet for something new. I found this one on Bon Appetit and I thought it would serve as a good base and I liked how it was a bit different than usual.


Of course I had to add bacon though. And then cook the chicken thighs in the fat. Anything that starts with that can only get better right?


I loved the addition of butternut squash and kale instead of the traditional carrots and celery. The kids actually loved it too. It’s the perfect dinner as winter is winding down here and we’re looking forward to the days when those veggies are coming from our own backyard garden.


Because you probably wanted some sweet pies too, here are some of my favorites from the past few years:

  • Banana Cream Pie with Salted Caramel
  • Peach Pie
  • Lime and Blackberry Italian Meringue

The whole Virtual Potluck team is celebrating Pi(e) day too! Check out our Facebook page to see a whole collection of Pie’s to help you celebrate.

Now, since this is a Virtual Potluck, we don’t want you to go home empty handed! One reader will go home with over $300 worth of prizes, thanks to our sponsors at Beanilla, My Spice Sage, Wholesome Sweeteners, Zak, Oh Nuts and Good Cook. Be sure to head on over to the other Virtual Potluck bloggers and see what they brought to the party! (Don’t worry, you only have to enter on one of the blogs since the entries will be pooled together to pick a winner!) Enter at the bottom of the post!

Savory Tomato Pie by 30AEATS

Crustless Crab & Asparagus Quiche by Diabetic Foodie

CatBoy Plum Jam Crostata by Cookistry

Mini-Lemon Pies by Miss in the Kitchen

Goat Cheese Quiche with Sweet Potato Crust by Farmgirl Gourmet

Carrot Jalapeño Cheese Pie by Cooking with Books

Lemon Cheese Danish Pie by Food Hunter’s Guide

Chicken Pot Pie with Bacon and Butternut Squash

Adapted from Bon Appetit


  • 4 slices bacon
  • 4 chicken thighs, bone in and skin on
  • 1 cup frozen white pearl onions, thawed
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 small bunch kale, center ribs and stems removed, leaves chopped
  • Kosher salt, freshly ground pepper
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1/2 small butternut squash, peeled, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg


Place a rack in upper third of oven; preheat to 425°. Cook bacon in an 8-inch cast-iron or other heavy skillet over medium-high heat. Remove the bacon from the grease and set aside. Cook the chicken thighs in the grease, turning once until cooked through and the skin is crispy. Remove and set aside. Once cooled, remove the skin and shred the chicken. Set aside for later. Add onions to the pan; cook, stirring occasionally, until beginning to brown, about 4 minutes.

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.

Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.

Divide the filling evenly between individual ramekins or a large pie pan. Unfold pastry and smooth any creases; place over each dish or pie pan, allowing corners to hang over sides.

Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1-inch slits in top to vent.

Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375° and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.

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