Discover the comforting flavors of Italy with this Italian Chicken & Butternut Squash Pie.

This delicious dish combines succulent chicken thighs, sweet butternut squash, and savory pancetta, all simmered together in a rich tomato sauce.

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Topped with crispy ciabatta slices and Parmesan cheese, it offers a perfect blend of textures and flavors that will warm your heart and satisfy your taste buds.

Ideal for a cozy family dinner or a special occasion, this pie is both easy to prepare and wonderfully rewarding.

Ingredients

• 3 tbsp olive oil
• 8 large skinless chicken thighs, quartered
• 4.6 oz (130 g) cubed pancetta
• 1 large butternut squash (about 2 lbs/900 g), peeled, seeded, and cut into 1-inch cubes
• 1 large onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1 tsp dried marjoram
• 6.8 fl oz (200 ml) Italian red wine
• 1 tsp plain flour
• 2 cans (14.5 oz each) Italian plum tomatoes
• 2 tbsp redcurrant or cranberry jelly
• 1 loaf garlic and herb or plain ciabatta
• 3 tbsp freshly grated Parmesan cheese

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Instructions

Step 1: Brown the Chicken

• Heat 2 tbsp of olive oil in a large ovenproof casserole over medium-high heat.
• Add the chicken thighs and cook until lightly browned. Remove the chicken and set aside on a plate.

Step 2: Cook the Vegetables

• Add the pancetta, butternut squash, and onion to the pan.
• Cook over high heat for about 8 minutes, stirring occasionally until they begin to brown.
• Return the chicken to the pan, then add the garlic and marjoram.
• Cook for another minute.

Step 3: Add Wine and Simmer

• Reserve 2 tbsp of wine and pour the rest into the pan.
• Let it simmer for 5 minutes.
• Mix the reserved wine with the flour until smooth, then stir it into the pan.
• Add the canned tomatoes, redcurrant or cranberry jelly, and season with salt and pepper.
• Lower the heat, cover partially with a lid, and let it simmer gently for 30-40 minutes, or until the squash is tender.

Step 4: Prepare the Topping

• Preheat your oven to 425°F (220°C). Slice the ciabatta very thinly and arrange the slices over the casserole, slightly overlapping them.
• Drizzle the remaining 1 tbsp of olive oil over the ciabatta, then sprinkle with Parmesan cheese and black pepper.

Step 5: Bake

• Bake the casserole uncovered for 15 minutes, or until the ciabatta is golden brown.
• Serve directly from the casserole.

FAQs

Can I use a different type of squash?

Yes, you can substitute butternut squash with another type of squash like acorn or pumpkin. Just make sure to adjust the cooking time if needed, as some squashes may cook faster or slower.

What can I use instead of ciabatta?

If you don’t have ciabatta, you can use another type of crusty bread like baguette or sourdough. Adjust the baking time if the bread slices are thicker or thinner.

Easy Italian Chicken & Butternut Squash Pie

This Italian Chicken & Butternut Squash Pie features tender chicken and butternut squash simmered with pancetta and tomatoes, topped with crispy ciabatta slices and Parmesan cheese for a comforting and flavorful dish.

Print Pin Rate

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 4

Ingredients

• ▢ 3 tbsp olive oil
• ▢ 8 large skinless chicken thighs quartered
• ▢ 4.6 oz (130 g) cubed pancetta
• ▢ 1 large butternut squash (about 2 lbs/900 g), peeled, seeded, and cut into 1-inch cubes
• ▢ 1 large onion thinly sliced
• ▢ 1 garlic clove thinly sliced
• ▢ 1 dried marjoram
• ▢ 6.8 fl oz (200 ml) Italian red wine
• ▢ 1 tsp plain flour
• ▢ 2 cans (14.5 oz each) Italian plum tomatoes
• ▢ 2 tbsp redcurrant or cranberry jelly
• ▢ 1 loaf garlic and herb or plain ciabatta
• ▢ 3 tbsp freshly grated Parmesan cheese

Instructions

Brown the Chicken

1. Heat 2 tbsp of olive oil in a large oven proof casserole over medium-high heat.

   Add the chicken thighs and cook until lightly browned. Remove the chicken and set aside on a plate.

Cook the Vegetables

1. Add the pancetta, butternut squash, and onion to the pan.

   Cook over high heat for about 8 minutes, stirring occasionally until they begin to brown.

   Return the chicken to the pan, then add the garlic and marjoram. Cook for another minute.

Add Wine and Simmer

1. Reserve 2 tbsp of wine and pour the rest into the pan. Let it simmer for 5 minutes.

   Mix the reserved wine with the flour until smooth, then stir it into the pan.

   Add the canned tomatoes, redcurrant or cranberry jelly, and season with salt and pepper.

   Lower the heat, cover partially with a lid, and let it simmer gently for 30-40 minutes, or until the squash is tender.

Prepare the Topping

1. Preheat your oven to 425°F (220°C).

   Slice the ciabatta very thinly and arrange the slices over the casserole, slightly overlapping them.

   Drizzle the remaining 1 tbsp of olive oil over the ciabatta, then sprinkle with Parmesan cheese and black pepper.

Bake

1. Bake the casserole uncovered for 15 minutes, or until the ciabatta is golden brown.

   Serve directly from the casserole.

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