Mushroom Pot Pie with Autumn Squash Béchamel

Pot pie is the comfort food of all comfort foods and although this dish is a bit of a spin on the traditional, it’s still no exception.  I love the layering of flavors in this recipe, balanced by the simplicity of main ingredients…every bite is mushroom heaven.  The beauty of this dish is the adaptability of the béchamel sauce, feel free to use any squash you prefer.  This pie is particularly delicious with butternut squash, but can be made with acorn, buttercup and even carnival squash for an extra creamy and sweet finish.

Homemade Buttermilk Biscuit Crust

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fresh ground salt
  • 1 teaspoon brown sugar
  • 1/2 cup unsalted butter
  • 1 cups buttermilk (or non-fat creamer)

In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.  Using a pastry cutter, chop the butter into the flour mixture until a crumb like texture is achieved.  Add the buttermilk and stir into a sticky dough.  On a floured surface, roll the dough to a 1/4 inch thickness and use a large biscuit cutter to form 10 – 12 biscuits.  Cover and set aside.

Autumn Squash Béchamel Sauce

  • 2  cups cubed butternut squash
  • 3/4 cup non-fat creamer
  • 1/2 cup broth (beef or vegetable)
  • 3 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili-garlic sauce
  • 1 teaspoon salt

Place the squash, creamer, broth and garlic in a large pot and cook over medium-low heat for 20 minutes, or until the squash is tender.  Remove from heat and blend with an immersion blender until smooth and creamy.  Stir in the smoked paprika, chili garlic sauce and salt to taste.  Set aside to cool.

Mushroom Pot Pie with Autumn Squash Béchamel (adapted from Bitchin Camero)

  • 1 tablespoon olive oil
  • 4 portabello mushrooms
  • 4 ounces shitake mushrooms
  • 4 ounces chanterelle mushrooms
  • 1 chopped red onion
  • 1 chopped potato (or root vegetable of choice)
  • Squash bechamel sauce
  • Buttermilk biscuits

Preheat the oven to 350 degrees.  Combine the oil and the onions in a large skillet over medium heat and cook until translucent.  Roughly chop and add the mushrooms, cook for about 10 minutes until browned and reduced in size.  Add the root vegetables and cook for an additional 5 minutes, stirring thoroughly.

Grease a large round casserole dish and add the mushroom mixture.  Pour the squash puree evenly over the top.  Place the raw biscuits in an even layer over the top and bake for 15 to 20 minutes, until the biscuits are lightly browned.  Allow to sit for 10 minutes before serving and enjoy!

If you want to make this into a chicken pot pie, simply substitute the potato for cooked chicken breasts!

1 Comment

  1. Maegan Lukian

    It’s amazing stuff! Delicious on pasta and steamed vegetables as well.

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