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Winter Squash Pot Pie with Swiss Chard and Chickpeas

Joanne Eats Well With Others
  • minutes
  • Serves 8 to 12

INGREDIENTS

1

Butternut squash or delicata squash, small

1 1/2 cups

Chickpeas, cooked

1 1/2 cups

Corn, frozen

1 lb

Fingerling potatoes

4 cloves

Garlic

1

Onion

1

large bunch Swiss chard, red

4 cups

Vegetable broth

1/3 cup

All purpose flour

1 tsp

Salt

1/4 cup

Olive oil

1

sheet Puff pastry, frozen

1 cup

Milk