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Chicken Pot Pie with Butternut Squash

KKS5369
  • 65 minutes
  • Serves 16

INGREDIENTS

1

Chicken breast

1

Asparagus

1

Baked potato

1

Butternut squash

1

Carrots

1

Fennel

1

Italian parsley

1

Leek

1

Onions

2 cups

Chicken broth

1 tsp

Fennel seed

1 1/2 tsp

Kosher salt

1/2

black tsp Pepper

1/4 tsp

Saffron

1

Wheat flour

1 tbsp

Olive oil

1

Pie crust, Frozen

2

salted tbsp Butter

1

Milk