Acorn Squash Pot Pie

Description

Acorn Squash Pot Pie

Cooker Device: 
Pressure AirFryer

Summary

Yield
Servings
Prep time
Cooking time
Total time

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
water

Instructions

  1. Slice the top of the acorn squashes about 1 inch down.  Remove the seeds and trim.
  2. 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.
  3. Add the turkey, gravy, cream, thyme, salt, and black pepper and bring to a boil. Then, remove the saucepot from the heat.
  4. Place ¼ cup of the stuffing in each squash.
  5. 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.
  6. Select the Airfry setting. Set the cooking temperature to 350° F/177° C and set the cooking time to 30 mins.
  7. 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.
  8. Combine the egg and water in a small bowl and mix. Brush the tops of the dough with the egg wash..
  9. 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.
  10. When the cooking cycle is complete, serve the pot pies.