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Chicken Pot Pie with Butternut Squash and Bacon

Jennifer Farley
  • 205 minutes
  • Serves 6

INGREDIENTS

4

slices Bacon, cooked and chopped

4 cups

Rotisserie chicken

3 cups

Broccoli

5 cups

Butternut squash

3 cloves

Garlic

2

Onions

3 cups

Chicken stock

15 oz

Flour

1 1/2 tsp

Salt

1 tbsp

Olive oil

10 oz

Butter, unsalted

1 cup

Heavy cream

1/3 cup

Water