When I find a particular food (especially veggies) that my girls will both happily eat, I try to figure out as many ways as humanly possible to offer it to them. Today’s super yummy recipe is inspired by the fact that both of my girls seem to enjoy butternut squash, both love pot pies, and both love bacon (but then again, who doesn’t love bacon?!). And as the chef, I like to keep my ingredient list to a minimum, so you’ll only find 6 ingredients in this recipe for a Flaky Crust Butternut Squash Pot Pie. Six ingredients is crazy, because pot pies I’ve made before have easily had 15 ingredients in them. Nobody has time for that mess during the holiday season which has most definitely begun, like it or not!
Let’s put this awesome dish together so you can see how to make it for your crew. It’s absolutely perfect for some of those first chilly nights that are starting to happen all over the country.
Ingredients
- 2 small butternut squash
- 1 small container sliced mushrooms
- 1 package sliced bacon
- 1 large container Cream of Mushroom Soup (roughly 2 1/2 cups)
- 1 package Pillsbury Pie Crust
- 1 package Pillsbury Crescents
I found all the ingredients I needed all thanks to one stop at Walmart.
To begin, preheat your oven to 400 degrees and line 2 baking trays with aluminum foil. Add your bacon to the 2 trays, and once the oven is preheated, pop the trays in the oven for 15-17 minutes.
Meanwhile, peel your butternut squash and cut into bite-size pieces. If you are wondering about quantity, mine totaled right around 6 cups once diced.
I chose to steam my cubed butternut squash on the stove top in two batches for 7 minutes per batch. You could also steam your squash in the microwave if you prefer.
While your squash is steaming, your bacon should be cooked. Once you are able to safely touch the slices, move them to a plate lined with paper towels to help remove excess grease.
As for the bacon grease on the trays, let’s use it to add some awesome flavor to the veggies! Pour it into a large saute pan and turn the burner on to medium heat.
Now it’s time to cut the mushrooms to your liking. I put heaping 2 cups worth of diced mushrooms into this recipe. Once your bacon greased is warmed up, add your mushrooms and let them cook for 1 minute before adding all of your steamed squash. Cook the two veggies together in the bacon grease for another 2 minutes.
While your veggies are cooking, chop up your bacon. I use a pair of kitchen shears to get them cut into small pieces fast.
Now it’s time to add the cream of mushroom soup and the bacon to your sauteed vegetables. Go ahead and turn off the heat on the stove but leave the pan on the eye after you’ve mixed everything together.
Give your deep dish pie pan (or your cake pan, which is what I used!) a quick spritz with cooking spray and add the Pillsbury pie crust. Pour the contents of your saute pan on top.
Now for the fun part! Open your Pillsbury Crescents and add them to the top, piece by piece. Remember, pot pies are meant to have a rustic look, so don’t stress out trying to make everything look perfect!
Put your pot pie on a lower rack of your oven an bake it at 375 for 15-20 minutes, depending on how brown you’d like for your crust to be. Once it is done allow to cool for about 10 minutes before serving. Enjoy!
For my family, this recipe was a huge winner because it contained elements that everyone loved. My girls are notorious for asking for a completely different food item for their second helping at dinner (cereal, a pbj sandwich, etc.) so when they both asked for seconds of this pot pie, I knew I hit it out of the park!
I hope your family might really enjoy it, too! I also love that you can work on elements of the dish throughout the day if you are home, or you can even make some of it the night before or the morning of, depending on when you have the time. If you have your bacon and veggies already cooked and chopped and waiting for you in the fridge, then putting this meal together in the evening will go VERY quickly! 🙂
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.