Molly Yeh's Chickpea Squash Pot Pie | Girl Meets Farm | Food Network

Molly’s veggie pot pie has all the flavors of fall under a flaky, crunchy crust!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Chickpea Squash Pot Pie
Level: Intermediate
Total: 1 hr 20 min
Active: 35 min
Yield: 6 to 8 servings


1 tablespoon extra-virgin olive oil
2 tablespoons (28 grams) unsalted butter, plus 6 tablespoons (84 grams), melted and cooled
2 medium carrots (250 grams), cut into 1/2-inch chunks
2 stalks celery (150 grams), cut into 1/2-inch chunks
1 medium yellow onion (190 grams), chopped
Kosher salt
1 tablespoon fresh thyme leaves
2 teaspoons za’atar, plus more for sprinkling
1 teaspoon paprika
Pinch cayenne
4 cloves garlic, chopped
1 cup dry red wine, such as Cabernet Sauvignon
2 cups vegetable broth
One 15-ounce (470-gram) can crushed tomatoes
Two 15.5-ounce (878-gram) cans chickpeas (garbanzo beans), drained and rinsed
1/4 cup (8 grams) chopped fresh Italian parsley, plus more for garnish
1 small butternut squash (690 grams), peeled, seeded and cut into 1/2-inch chunks
1 Golden Delicious or other cooking apple, unpeeled, cut into 1/2-inch chunks
1 bay leaf
1 tablespoon apple cider vinegar
1 tablespoon honey
9 to 10 sheets phyllo
Flaky salt, for sprinkling


Arrange an oven rack in the middle position and preheat the oven to 375 degrees F.

In a 12-inch cast-iron pan over medium heat, add the oil and 2 tablespoons of butter. When the butter is melted, add the carrots, celery and onions and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are softened, about 7 minutes. Add the thyme, za’atar, paprika, cayenne and garlic and cook until sizzling, about 30 seconds. Add the red wine. Bring to a boil and then lower to a simmer to reduce by half, 1 to 2 minutes. Add the broth and tomatoes and bring to a simmer. Simmer for 5 minutes. Add the chickpeas, parsley, butternut squash, apple and bay leaf and bring back to a simmer. Simmer for 10 to 15 minutes, until the vegetables are tender and the sauce is thickened.

Add the vinegar and honey and season with 1 teaspoon kosher salt. Remove from the heat.

Lay the phyllo on your work surface. Brush 1 sheet with some of the melted butter and sprinkle with a little za’atar. Slide your hands under the sheet and loosely crumple it from underneath; it should sort of look like a messy rose. Lay on top of the pot pie. Repeat with the remaining phyllo and butter, sprinkling each with a little za’atar. Sprinkle all over with a little flaky salt. Bake until the phyllo is crisp and golden and the vegetables are tender, 25 to 30 minutes. Sprinkle with a little more parsley and serve.

Let leftover pot pie come to room temperature and then store, phyllo on top, in a covered container in the fridge for up to 2 days.

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Molly Yeh’s Chickpea Squash Pot Pie | Girl Meets Farm | Food Network

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