Chicken and Mushroom Pot Pie with Squash Crust

This is the best pie recipe I have ever invented, and the best thing is, there's almost no fat whatsoever in it so you can eat as much as you like!

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 181 Calories

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ cups chopped fresh mushrooms
• 10 ¾ fluid ounces water
• 2 eggs, divided
• 1 (10.75 ounce) can reduced-fat condensed cream of mushroom soup
• 1 carnival squash - peeled, seeded, and cubed
• 4 skinless, boneless chicken breasts, diced

Recipe Instructions

Step 1

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

Step 2

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.

Step 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.

Step 4

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

Step 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.

Step 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.

Step 7

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