Mason Jar Chicken Pot Pie With Butternut Squash

T-2 days till the best holiday of the year—Thanksgiving (duh). Are you ready?

I’m so ready.

Pre-gaming with holiday comfort food all November long has been delightful, but I cannot wait to sit down with loved ones and fill my fork with perfect bites of mashed potatoes, green bean casserole, stuffing, turkey and hints of tangy cranberry sauce.

Mason jar pot pie is the perfect dish to hold you over till Turkey Day or even a fun single-serving side dish for the holiday (but I couldn’t wait.). Adapted from a one-skillet Bon Appetite. recipe, classic chicken pot pie gets a seasonal update with hearty kale and butternut squash.The recipe’s flawless. And easily worked out with individual jars.

I’ve made this pot pie twice already. The first time I used pearl onions like the original recipe says. The second time I used a large onion, chopped. I liked the chopped better, because although the pearls are adorable, chopped onions caramelize more. The recipe calls for chicken, but this would also be great with leftover turkey meat. So really this pot pie is great for pre-, post- and present Thanksgiving—you can’t go wrong.


Mason Jar Chicken Pot Pie with Butternut Squash

Adapted from Bon Appetite 

Mason jars:  4Kerr 8oz Wide Mouth


  • 1/4 cup olive oil
  • 1 cup onions, chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 small bunch kale, center ribs and stems removed, leaves chopped
  • Salt and 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)
  • 1/2 rotisserie chicken, meat shredded to bite-size pieces (about 1 1/2 cups)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg


  1. Preheat oven to 425 degrees F.
  2. Heat oil in a heavy skillet or pan over medium-high heat. Add onions; sauté until beginning to brown, about 4 minutes.
  3. Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, careful not to burn, about 2 minutes.
  4. Massage kale in separate bowl. Add kale and season with salt and pepper to pan with onions. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
  5. Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat to low, 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. Remove from heat.
  6. Scoop filling into lightly greased jars.
  7. Unfold pastry and smooth any creases. Use mason jar lids to trace circle disks, 1/2 inch away from the rim, so the disk is larger than the mouth of the jars.
  8. Place pastry cutouts over filled jars allowing edges to hang over sides.
  9. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut five 1/2-inch slits in top to vent.
  10. Bake mason jar pot pies 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.

Servings: 4

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