Ancestral Inheritance Menu Chicken and Mushroom Pot Pie with Squash Crust :: Popular Recipes

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Chicken and Mushroom Pot Pie with Squash Crust

"This is the pleasant pie recipe I have ever invented, and the first-rate element is, there may be nearly no fat in any respect in it so that you can devour as a whole lot as you want!"

Ingredients :

• 1 carnival squash - peeled, seeded, and cubed
• 4 skinless, boneless chicken breasts, diced
• 1 half of cups chopped clean mushrooms
• 1 (10.75 ounce) can decreased-fats condensed cream of mushroom soup
• 10 3/four fluid oz water
• 2 1/4 cups all-cause flour
• 2 eggs, divided

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H30M

• Place squash cubes in a huge pot and cowl with water; deliver to a boil. Reduce warmth and simmer until smooth, about 20 mins. Drain squash. Mash and set apart to chill.
• Preheat the oven to four hundred stages F (two hundred levels C).
• Heat a dry skillet over medium warmness. Add chook and mushrooms; cook dinner and stir until bird is now not purple, 5 to ten mins.
• Drain fowl and mushrooms. Add mushroom soup. Fill empty can with water and pour in. Cook until mixed well, 2 to three minutes.
• Add flour and 1 egg to the cooled mashed squash. Mix to form the pastry. Transfer to a nicely floured floor. Divide into 6 portions. Roll out three portions to match 3 nonstick pie pans. Prick the bottoms with a fork.
• Spoon bird and mushroom filling over the pastry. Roll out ultimate pastry and vicinity over the filling. Beat final egg and brush over the tops.
• Bake within the preheated oven until golden, about 30 minutes.

Notes :

• The pastry could be very sticky so ensure to flour the surface and rolling pin well when rolling it out.
• Use disposable pie pans, greased to save you sticking, if desired.

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