Individual Chicken Pot Pies in Acorn Squash w/Herb Crust

 Fall Cooking Class Recipe Book

Individual Chicken Pot Pies in Acorn Squash w/Herbed Crust
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Ingredients
  1. 4 Cups white meat chicken, cooked and shredded
  2. 2 cups chicken or vegetable broth
  3. 1 stick unsalted butter
  4. 1 pound Yukon gold potatoes, peeled and diced
  5. 3 medium carrots, peeled and diced
  6. 1 medium onion, peeled and diced
  7. 12 ounces cremini mushrooms, trimmed and quartered
  8. 1/3 cup cognac (dry white wine would also be good)
  9. 5 tablespoons all-purpose flour (can use King Aurthur gluten free flour as substitute to go gluten free)
  10. 1 cup whole milk (can substitute your favorite non-dairy milk such as cashew milk to thicken)
  11. 1 cup fresh or frozen peas
  12. 2 tablespoons fresh thyme leaves
  13. 1 tablespoon fresh grated tumeric
  14. Course salt and fresh ground pepper to taste
Instructions
  1. Preheat oven to 425
  2. 1. Dice all veggies the approximate same size for even cooking.
  3. 2. In a large heavy-bottomed pot, melt butter over medium-high heat. Add potatoes, carrots, and onion. Cook, stirring occasionally, until potatoes and carrots are fork tender, 10 to 12 minutes.
  4. 3. Add cognac and cook for 2 minutes. Add flour and cook, stirring for 1 minute.
  5. 4. Pour in 2 cups chicken stock and milk. Bring to a simmer; cook, stirring constantly until thick and bubbly, 2 to 3 minutes.
  6. 5. Stir in chicken, peas, parsley, and thyme. Season with salt & pepper. Ladle into UNCOOKED cleaned and prepped acorn squash or pumpkins.
  7. 5. Prep acorns/pumpkins by cutting off about 1½ inches off top of squash and just enough of bottom so squash will not roll. Remove seeds and set aside for roasting. Brush inside of squash w/butter, sprinkle w/salt & pepper.
  8. 6. Stir in chicken, peas, parsley, and thyme. Season with salt & pepper. Ladle into UNCOOKED cleaned and prepped acorn squash or pumpkins.
  9. 7. Ladle chicken mixture into prepped squashes.
  10. PREPARE SAVORY PIE CRUST TOPPING AS DIRECTED BELOW
  11. 8. Cut out circles that are approximately ½ inch wider than the squash or bowls being used. Transfer pie crust circles to a clean sheet of plastic wrap or parchment paper and freeze for 20 minutes.
  12. 9. In a small bowl, whisk together egg white and 1 teaspoon water. Remove pie crust from circles from freezer. Top each squash with a pie crust circle, crimping edges over the sides to seal and conform to shape. Brush with egg wash and transfer to refrigerator and chill for 30 minutes.
  13. 10. Use excess dough to form stem and leaves as desired to decorate top of squash.
  14. Transfer acorns to rimmed baking sheet lined with parchment paper. Bake until pastry is deep golden brown and filling is bubbling, 45 minutes to an hour. Check after 25 minutes.
Anne’s Double 9-Inch Savory Herb Pie Crust
  1. Anne’s Double 9-Inch Savory Herbed Pie Crust
  2. 2 Cups Pillsbury BEST All Purpose Unbleached Flour
  3. 1-teaspoon salt (I use Kosher, REAL Salt brand)
  4. 1-tablespoon flat leaf parsley – chopped
  5. 1-tablespoon rosemary – chopped
  6. 1-tablespoon thyme- chopped
  7. ¾ stick well chilled Crisco Baking Sticks All-Vegetable Shortening
  8. OR ¾ cup Crisco All-Vegetable Shortening
  9. 4 to 8 tablespoons ice cold water
  10. 1. Combine flour and salt in a medium bowl.
  11. 2. Cut well chilled shortening into flour with 2 knives, pastry blender or food processor
  12. 3. Continue to cut shortening into flour until mixture resembles coarse crumbs with pea-sized pieces remaining.
  13. 4. Add fresh herbs and cut into flour mixture until well incorporated.
  14. 5. SPRINKLE 4 tablespoons ice water over flour mixture; mix gently with knife or fork. Add more water by the tablespoon, mixing until dough mostly holds together.
  15. 6. TURN dough mixture out onto a large sheet of plastic wrap
  16. Use plastic wrap to gently gather dough and form into a disk.
  17. **Careful not to overwork dough – Overworking will cause dough to be tough.
  18. 7. Refrigerate for 45 minutes to an hour before rolling out.
  19. 8. Roll out dough between two sheets of plastic wrap to desired size.
  20. 9. Use a form as guide to cut circles from dough.
  21. 10. Follow directions on potpie recipe to attach dough to acorn squash or roll out this delicious savory dough for any savory pie recipe.
  22. 11. Trim dough with ¾ inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust if there are no design cut outs. Bake pie according to recipe directions.
Adapted from Adapted from Martha Stewart Chicken Pot Pie Recipe and from the Crisco® Classic Pie Dough Recipe found on inside cover of Crisco® Baking Sticks:
Adapted from Adapted from Martha Stewart Chicken Pot Pie Recipe and from the Crisco® Classic Pie Dough Recipe found on inside cover of Crisco® Baking Sticks:
Manassero Farms https://www.manasserofarms.com/