BUTTERNUT SQUASH POT PIE - Campbells Food Service

Ingredients

• 3 tbsp. olive oil
• 5 1/2 oz. onion, diced (1 cup)
• 4 1/2 oz. carrot, diced (1 cup)
• 3 1/2 oz. celery, diced (1 cup)
• 10 1/2 oz. potato, peeled, diced (2 cup)
• 9 1/2 oz. parsnip, peeled, diced (2 cup)
• 8 oz. butternut squash, peeled, seeded, diced (2 cup)
• 2 tbsp. garlic, chopped
• 1 tbsp. fresh thyme leaves
• 1 tsp. kosher salt
• 1/2 tsp. black pepper, ground
• 2 tbsp. unsalted butter
• 1 pouch Campbell's® Culinary Reserve Harvest Butternut Soup, 4 lb pouch
• 2 tsp. cornstarch
• 10 ea. puff pastry, 5x5 square(s)
• 1 ea. egg, medium, lightly beaten