Acorn Squash Pot Pie

Description
Acorn Squash Pot Pie
Cooker Device:
Pressure AirFryer
Summary
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Ingredients
4
acorn squashes 2 tablespoons
butter 1⁄4 cup
chopped onions 1⁄4 cup
medium-diced carrots 1⁄4 cup
medium-diced celery 1⁄4 cup
quartered baby potatoes 1
turkey, diced medium 1 1⁄4 cup
Gravy 2 tablespoons
Cream 1 teaspoon
thyme 1⁄2 teaspoon
salt 1⁄2 teaspoon
ground black pepper 1 cup
leftover stuffing 8 ounces
tube crescent dough 1
egg, beaten 1 teaspoon
waterInstructions
- Slice the top of the acorn squashes about 1 inch down. Remove the seeds and trim.
- Place a saucepot on the stove top. Melt the butter over medium heat. Then, add the onions, carrots, celery, and potatoes and cook for 4 mins.
- Add the turkey, gravy, cream, thyme, salt, and black pepper and bring to a boil. Then, remove the saucepot from the heat.
- Place ¼ cup of the stuffing in each squash.
- Evenly divide the turkey filling between each acorn squash. Place the squashes on a Crisper Tray. Slide the Crisper Tray into the Power AirFryer 360.
- Select the Airfry setting. Set the cooking temperature to 350° F/177° C and set the cooking time to 30 mins.
- When the cooking cycle is complete, roll out the crescent dough and cut the dough into four squares. Top each squash with a piece of dough.
- Combine the egg and water in a small bowl and mix. Brush the tops of the dough with the egg wash..
- Return the Crisper Tray to the Power AirFryer 360. Select the Airfry setting. Set the cooking temperature to 350° F/177° C and set the cooking time to 10 mins.
- When the cooking cycle is complete, serve the pot pies.