2. Lightly oil a 5 quart oven safe saute pan. Chop butternut squash and potatoes into 1/2 inch chunks. Place chicken, butternut squash, and potatoes in the bottom of the roasting pan. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
4. Place the bacon on a separate baking sheet. Cook about 15 minutes, or until the fat has rendered and bacon has reached the desired level of crispiness. Once done, drain on paper towels until needed.
11. Chop chicken and bacon into bite sized pieces. Add chicken, bacon, roasted potatoes and butternut squash, and frozen peas to the gravy. Stir gently to coat evenly and leave over a low flame to keep warm.
12 Roll out the first pie crust to a circle large enough to line the bottom and sides of a 10.25" cast iron skillet or 9" pie pan. Gently place the first crust in the bottom of the pan, being careful not to tear it.