Tuesday, November 10, 2015

Chicken Pot Pie Stuffed Carnival Squashes

I want to make these chicken pot pie stuffed squashes everyday. They are SO delicious and look so beautiful too!! I've always been a fan of chicken pot pie; It's creamy, full of flavors and so warming on a chilly/rainy/snowy night! This recipe is gluten-free; I use a gluten-free flour blend to make the crust! It's crispy and delicious just like traditional chicken pot pie crusts! 

Carnival squashes will definitely be used in my recipes again in the future; they taste so good!! They taste like a combination of butternut squash and spaghetti squash. It has a sweet maple flavor which goes so well with the savory chicken pot pie filling in this recipe!! 

Let's get to cooking!! 

Chicken Pot Pie Stuffed Carnival Squashes (serves 4)
  • 4 cups shredded rotisserie chicken
  • 4 carnival squashes
  • 3 cups chopped carrots
  • 1 onion, sliced
  • 3 cups peas
  • 2 cups sliced mushrooms
  • 4 cups organic mushroom soup
  • 1 teaspoon thyme 
  • 2 tablespoons olive oil
  • 1 1/2 cups all-purpose gluten free flour blend
  • 4 tablespoons grassfed butter, softened 
  • 1/2 cup lukewarm water
  • 2 tablespoons vinegar
  • 1 teaspoon raw sugar
  • pinch of salt
Preheat your oven to 350 degrees. Cut tops off carnival squashes. Place on a parchment lined baking sheet and roast for about 1 1/2 hours, or until soft. Whisk together flour, raw sugar and salt in a large bowl. Add in butter, water, vinegar, and knead until dough is smooth. Roll out dough on a floured surface. You can make a weave design like I did, or just cut circles to fit the size of the squash! Be creative! Once dough is cut and designed, set aside. 

While the carnival squashes are roasting, we are going to start the filling! Add one tablespoon of olive oil in a pan over medium-high heat. Once hot, add onion and saute until translucent. Add shredded chicken and cook until crispy and golden brown. Set aside. 

In a separate pot, heat one tablespoon of olive oil. Add carrots, mushrooms, and peas. Stir constantly and season with salt and pepper. Once all vegetables are softened, add shredded chicken, onions, and thyme to pot. Add mushroom soup and bring to a boil. 

Time to assemble the squashes! Stuff each squash with chicken pot pie filling, and then top with the gluten-free crust dough. Place back in oven for about 20 minutes, or until everything is hot and the crust is golden and crispy! Enjoy!!

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