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Squash Pot Pie
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“Squash Pot Pie”

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

  • 6 medium acorn squash
  • 2 tablespoons cooking oil
  • 2 cups diced button mushrooms
  • 2 chicken breasts diced
  • 1 cup diced yellow onion
  • 1 cup frozen peas
  • Salt and pepper
  • 3 tablespoons all purpose flour
  • 1.5 cups warmed chicken broth
  • Store bought film dough
  • 1 tablespoon melted butter

Instructions

  • Preheat the oven to 400 degrees F. Cut a small piece off of each end of the acorn squash so it sits upright on either side. Then cut in half crosswise.
  • Scoop out the seeds and set each one face down on a rack set over a sheet tray. Place in the oven and pour 1/4 inch of water into the pan. Cook for 30 minutes until al dente, remove from oven and let cool.
  • Add oil to a sauté pan over medium-high heat. Combine the mushrooms, chicken, onion and peas in a saute pan and sprinkle with salt and pepper to help release the juices.
  • Add the flour and stir to cook through for about 2 minutes. Add the warmed chicken broth and stir until thickened, about 3 minutes.
  • Turn off the heat and let cool slightly. Taste mixture and adjust seasoning, adding salt and pepper as needed.
  • Preheat the oven to 350 degrees F. Cut the filo dough into circles 2-inches wider than the circumference of your squash. Use a small plate as a stencil if helpful.
  • Spoon the pot pie mixture into the acorn squash.
  • Cover with filo dough circles and brush with melted butter.
  • Place in the oven for 30 minutes, until golden brown on top. Remove and let cool slightly before serving.