Squash Dumpling Chili Pot Pie

In a large skillet over medium heat, cook the beef for a few minutes until it is browned. Then add the onion, garlic, bell pepper and seasonings and continue cooking it for about 15 minutes. Finish by adding the tomato sauce and beans. Stir to combine then remove from heat and allow to cool slightly while you make the crust. Pour into either one baking dish or four individual ones. I used four dishes that were 12 ounces each.

Preheat the oven to 350 F.

To make the crust, combine the flour, baking powder and salt in a bowl. Mix in the oil and then mix in the squash and milk. Knead with your hands until a dough ball forms. If you’re making individual portions, divide into four equal pieces and press down on each of your chili filled baking dishes.

Bake for 35-40 minutes and serve hot.