Chicken And Mushroom Pot Pie With Squash Crust

1. 1

   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. 2

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

3. 3

   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. 4

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

5. 5

   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. 6

   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. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.