Prep 15 mins
Cook 1 hr 20 mins
These are cute little pumpkin bowls, with yummy chicken pot pie in the center covered with pie crust. My kids love these. I think having their own little pumpkin bowl makes them feel extra special.
- 6 (1 -2 lb) sugar pumpkin or 6 (1 -2 lb) acorn squash
- salt & fresh ground pepper
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups canned chicken broth
- 8 ounces frozen mixed vegetables
- 8 ounces frozen pearl onions or 8 ounces chopped onions
- 4 cups cooked chicken, cut into bite-size pieces
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 2 tablespoons finely chopped fresh parsley
- 1 refrigerated pie crust
- 1 egg, beaten with
- 1 tablespoon milk, for egg wash
- Preheat oven to 375°F.
- Slice tops off pumpkins.
- Remove seeds and pulp.
- Sprinkle insides of pumpkins with salt and pepper.
- Place pumpkins cut side up on a baking sheet.
- Cover pumpkins tightly with foil.
- Bake 25 to 30 minutes or just until skin is easily pierced with knife.
- Remove from oven.
- Reduce oven temperature to 350°F.
- Melt butter in large saucepan over medium heat.
- Add flour and cook, stirring constantly until well blended, about 1 minute.
- Add broth and stir constantly until mixture is thick and bubbly, about 5 minutes.
- Add vegetables, onions, chicken and herbs.
- Add salt and pepper to taste.
- Remove from heat and divide mixture evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin).
- Unwrap pie dough and place on lightly floured work surface.
- With a sharp paring knife, cut (12) 6-inch-long, 1/2-inch-wide strips, and roll dough to resemble tendrils.
- Cut small leaf shapes, and with back of knife, gently press lines into leaf to resemble veins.
- Use egg wash as glue to attach dough strips, twisting gently to form coils.
- Attach leaves.
- Brush all decorations with egg wash.
- Return pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly.