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

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.