chicken pot pie {in a pumpkin}

2 pie pumpkins

1 rotisserie chicken {I only used the white meat}, diced

1 onion, chopped

8 ounces mushrooms {I used a mix of crimini, shiitake & oyster mushrooms}

16 ounce bag frozen peas and carrots

1/4 cup flour

2 cups chicken broth {I used no salt added}

1 cup heavy cream

1 puff pastry sheet, divided

 1 egg, beaten

1/2 tablespoon thyme

Olive oil

Salt and pepper to taste

Preheat oven to 350 degrees. Wash and cut off top of each pumpkin. Scoop all the seeds out and discard {or roast!}. Pour about 1 tablespoon olive oil in each pumpkin and season with salt and pepper; rub the oil and salt and pepper around to completely cover the inside of the pumpkin. Place on baking sheet and cook for 40 minutes until tender. Meanwhile, begin to make the filling. Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the onion and the mushrooms. Cook until most of the liquid has evaporated about 5-7 minutes, stirring occasionally. Stir in the frozen peas and carrots and diced chicken. Sprinkle the flour evenly over the vegetables and stir for a couple of minutes. Pour in the chicken broth, stirring constantly. Once the flour and broth combine to form a gravy, pour in the heavy cream and stir to combine. Decrease the heat to low and allow the mixture to cook for 3-5 minutes. Add thyme, salt and pepper to taste. Once the pumpkins have cooked, spoon the chicken mixture into the pumpkins, filling almost to the top. Divide the thawed puff pastry into two sections. Be sure the thickness is about 1 inch. Place over each pumpkin, try pulling the puff pastry in the center to form a stem {mine was not too successful 🙁 you have to work quick with the puff pastry and mine was drying out!} Brush puff pastry with beaten egg. Bake for 30-35 minutes, or until the puff pastry is golden brown. Makes 2 pot pies.

A few more pictures 🙂

For those of you who follow me on Instagram, I teased about this recipe last Saturday and said to stay tuned 🙂 Well, here is the finished product! This is by far my favorite fall recipe to make. My mom has been making these chicken pot pies in a pumpkin for years now and it’s something I have always looked forward to each year. In my mind, this is the perfect fall dinner — stuffing a pumpkin with a comfort food…how can you go wrong?! I use the little pumpkins that are used to make pumpkin pies. They can be found at most grocery stores for a reasonable price {I paid $1.99 each for mine!}. As for the filling, you can really use any vegetables you would like, celery is also a popular ingredient in a pot pie, but I liked the flavor of the mushrooms. This is such a warm and cozy dish, it’s a must try for a cool and crisp fall weekend. 

Thanks for stopping by!

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