Name: Chicken and Mushroom Pot Pie with Squash Crust
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Carnival squash - peeled, seeded, and cubed - 1; Skinless, boneless chicken breasts, diced - 4; Chopped fresh mushrooms - 1 ½ cups; Reduced-fat condensed cream of mushroom soup - 1 (10.75 ounce) can; Water - 10 ¾ fluid ounces; All-purpose flour - 2 ¼ cups; Eggs, divided - 2

Chicken and Mushroom Pot Pie with Squash Crust

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Mushroom Pot Pie with Squash Crust

1. Carnival squash - peeled, seeded, and cubed - 1

2. Skinless, boneless chicken breasts, diced - 4

3. Chopped fresh mushrooms - 1 ½ cups

4. Reduced-fat condensed cream of mushroom soup - 1 (10.75 ounce) can

5. Water - 10 ¾ fluid ounces

6. All-purpose flour - 2 ¼ cups

7. Eggs, divided - 2

How to cook deliciously - Chicken and Mushroom Pot Pie with Squash Crust

1. Stage

Place squash cubes in a large pot and cover with water; bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain squash. Mash and set aside to cool.

2. Stage

Preheat the oven to 400 degrees F (200 degrees C).

3. Stage

Heat a dry skillet over medium heat. Add chicken and mushrooms; cook and stir until chicken is no longer pink, 5 to 10 minutes.

4. Stage

Drain chicken and mushrooms. Add mushroom soup. Fill empty can with water and pour in. Cook until mixed well, 2 to 3 minutes.

5. Stage

Add flour and 1 egg to the cooled mashed squash. Mix to form the pastry. Transfer to a well floured surface. Divide into 6 pieces. Roll out 3 pieces to fit 3 nonstick pie pans. Prick the bottoms with a fork.

6. Stage

Spoon chicken and mushroom filling over the pastry. Roll out remaining pastry and place over the filling. Beat remaining egg and brush over the tops.

7. Stage

Bake in the preheated oven until golden, about 30 minutes.