There’s something about this season on Cape Cod that always draws me back into the kitchen. The air gets crisper, the sunsets turn a deeper shade of gold, and the first pumpkins and squash start appearing at our local farms. Cooking this time of year always feels like the heart of my Nantucket Sound Kitchen – a place where I can celebrate the flavors of the Cape and islands, layering in both tradition and creativity.
This Butternut Squash Chicken Pot Pie is one of those cozy, nourishing recipes that feels like home. Instead of a traditional pastry crust, the pot pie is topped with roasted butternut squash mash that’s kissed with cinnamon, butter, and a hint of fresh orange zest. It’s comforting, seasonal, and a beautiful way to reimagine a New England classic with a Cape Cod touch.
I love making this dish when I’ve picked up a rotisserie chicken from the market, and my fridge is stocked with local carrots, onions, and celery. The roasted squash not only brings out fall flavors, but it also adds a beautiful golden topping that looks gorgeous on the table, especially with rosemary sprigs and dried orange slices as garnish. It’s the kind of recipe that feels as at home in a weeknight dinner as it does on a holiday table.
Whether you’re serving it alongside warm cornbread or a rustic loaf of focaccia, this pot pie is a true taste of fall and a perfect reflection of seasonal Cape Cod cooking.
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Ingredients
Chicken Filling
• 1 ½ rotisserie chickens, deboned and shredded (about 5–6 cups)
• 4 large carrots, diced
• 4 stalks celery, diced
• 1 medium onion, diced
• ½ stick (4 tbsp) unsalted butter
• 1 cup of chicken broth
• ½ cup all-purpose flour
• 2 tbsp onion powder
• 2 tbsp garlic powder
• Salt and freshly ground black pepper, to taste
• ¼ cup sour cream
• 3 tbsp dried thyme
Butternut Squash Mash
• 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 2 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1 tsp fresh orange zest
• 1 tsp honey
Garnish (optional)
• Fresh rosemary sprigs
• Dried orange slices
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Instructions
Roast the Butternut Squash
Preheat oven to 400°F (200°C).
Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 45–60 minutes, or until fork-tender. Transfer to a bowl, then mash with butter, cinnamon, honey and orange zest until smooth. Set aside.
Make the Chicken Filling
In a large saucepan, melt butter over medium heat. Whisk in the flour to create a roux, cooking 1–2 minutes until golden. Add chicken broth, slowly. Stir in onion powder, garlic powder, salt, and pepper. Remove from heat and whisk in sour cream. Add shredded chicken, carrots, celery, onion, and thyme. Stir well to coat everything in the roux.
Assemble the Pot Pie
Preheat oven to 375°F (190°C).
Grease a baking dish, then spread the chicken filling evenly across the bottom. Top with the butternut squash mash, smoothing with a spatula. Garnish with rosemary and dried orange slices if desired.
Bake & Serve
Bake uncovered for 1 hour, until bubbling at the edges and lightly golden on top. Let rest 10 minutes before serving. Pair with cornbread, focaccia, or a simple green salad for a complete meal.
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This Butternut Squash Chicken Pot Pie combines the cozy flavors of fall with the heritage of New England kitchens. The roasted squash adds depth and color, the rotisserie chicken keeps the prep easy, and the herbs tie it all together. It’s a dish that can carry you through chilly evenings by the fire, family gatherings, or even a Cape Cod holiday table.
When I cook recipes like this, I’m reminded of why I started sharing my love for food through Nantucket Sound Kitchen – to bring the beauty of seasonal ingredients, Cape Cod stories, and comforting recipes into your home.
