Molly's veggie pot pie has all the flavors of fall under a flaky, crunchy crust!Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3yf0CbYSubscribe to Food Network http://foodtv.com/YouTubeCookbook 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.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chickpea Squash Pot PieRECIPE COURTESY OF MOLLY YEHLevel: IntermediateTotal: 1 hr 20 minActive: 35 minYield: 6 to 8 servingsIngredients1 tablespoon extra-virgin olive oil2 tablespoons (28 grams) unsalted butter, plus 6 tablespoons (84 grams), melted and cooled2 medium carrots (250 grams), cut into 1/2-inch chunks2 stalks celery (150 grams), cut into 1/2-inch chunks1 medium yellow onion (190 grams), choppedKosher salt1 tablespoon fresh thyme leaves2 teaspoons za'atar, plus more for sprinkling1 teaspoon paprikaPinch cayenne4 cloves garlic, chopped1 cup dry red wine, such as Cabernet Sauvignon2 cups vegetable brothOne 15-ounce (470-gram) can crushed tomatoesTwo 15.5-ounce (878-gram) cans chickpeas (garbanzo beans), drained and rinsed1/4 cup (8 grams) chopped fresh Italian parsley, plus more for garnish1 small butternut squash (690 grams), peeled, seeded and cut into 1/2-inch chunks1 Golden Delicious or other cooking apple, unpeeled, cut into 1/2-inch chunks1 bay leaf1 tablespoon apple cider vinegar1 tablespoon honey9 to 10 sheets phylloFlaky salt, for sprinklingDirectionsArrange 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #ChickpeaSquashPotPie Molly Yeh's Chickpea Squash Pot Pie | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=tstqZ6BA0D4
