Butternut Squash Biscuits for Pot Pie

Always in the mood for something nutritious, frugal, and comforting, chicken soup sounded to be just what I wanted. However, my kids aren’t always too enthused when soup in on the menu. So, I decided to revamp the meal to be all the same ingredients, but in a hearty stew with biscuits.

I used this recipe for the chicken stew part of the meal. While that was cooking, I was trying to figure out what to do with the butternut squash I had cooked up. I wanted to make pumpkin bread originally, but found I was short on eggs. As I looked at the crust for the pot pie, I thought biscuits would be perfect. Last time I made chicken pot pie, the kids didn’t care for the crust on top. Yet, they LOVE biscuits, slathered in butter and honey. So, here’s the recipe I used for the butternut squash biscuits (using sprouted flour):

Butternut Squash Biscuits for Chicken Pot Pie

Makes about 24 biscuits


  • 3 cups sprouted flour
  • 3 Tablespoons aluminum free baking powder
  • 1.5 teaspoons real salt
  • 4 teaspoons sucanat or rapadura
  • 7 Tablespoons palm shortening
  • 2 1/2 cups butternut squash puree (or any squash or sweet potatoes)
  • 1/2 cup cream or whole milk


  1. Mix all dry ingredients in the mixer, make sure coconut milk powder is sifted and lump free.
  2. Add squash, milk, and palm shortening, one tablespoon at a time, mixing well after each addition.
  3. After well combined, scoop dough out on a greased cookie sheet and drop in little balls, just like doing cookies.
  4. Bake in a preheated oven at 400 degrees for about 12-14 minutes.

We’re enjoying these with real butter and raw honey; with a bowl of chicken stew and a salad. Healthful cooking!



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