Acorn Squash Pot Pie

Description

Cooker Device:

Pressure AirFryer

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

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

egg, beaten

1 teaspoon

water

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.