I love pie, either desert or savory, I love them all! I came across a pot pie that used squash as a filling and since I love squash and I love pie, I decided to try it with my own revision of the recipe.
My fillings for the autumn pot pie had kabocha squash, carrots, potatoes, leek, celery and some spices such as nutmeg, cloves and coriander powder. All were simmered with some water in a pot to make something like a stew, then seasoned with salt and pepper.
Of course, you can add whatever you want as the filling but that was what I had and wanted in the pie.
I doubled a basic pie crust recipe, which made approximately 10 pies with some dough left over. I divided the crust into aluminum pot pie pans, filled them up with the filling, covered with a vented pie top and brushed with milk (you can brush with egg white to give it a better shine).
Yum, yum, yum, I'm going to make these again!