A comforting and classic dish, this pot pie filling is filled with tender chicken, colorful vegetables, and a creamy sauce.

Quick Info

⏱️ 50 min • 🍽️ 4 servings • ⭐ 88%

Nutrition

266 cal • 8g protein • 55g carbs • 3g fat

Tags

[North American] • [Healthy] • [Vegetarian] • [Dinner] • [Fusion] • [Under 1 Hour] • [High-Fiber]

Ingredients

• 1 butternut squash, peeled and cubed
• ½ white onion, chopped roughly
• Olive oil, to taste
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste
• 1 cup vegetable broth
• 1 cup almond milk
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes, optional
• 1 teaspoon dried sage
• 1 head broccoli, steamed
• 8 ounces whole wheat pasta, cooked
• Grated Parmesan, to serve

Instructions Preview

1. Preheat oven to 400°F (200°C).
2. Add butternut squash and onion to a parchm…
3. Roast for 25-30 minutes, or until tender.

…and 5 more steps

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Recipe by: Spencer Kombol, Joey Firoben • From: Goodful