Pumpkin Pot Pie / Pies

Submitted by southern chef in lo

"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."

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Serves: 6

ingredients

• 6 (1 -2 lb) sugar pumpkin or (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

directions

1. Preheat oven to 375°F.
2. Slice tops off pumpkins.
3. Remove seeds and pulp.
4. Sprinkle insides of pumpkins with salt and pepper.
5. Place pumpkins cut side up on a baking sheet.
6. Cover pumpkins tightly with foil.
7. Bake 25 to 30 minutes or just until skin is easily pierced with knife.
8. Remove from oven.
9. Reduce oven temperature to 350°F.
10. Melt butter in large saucepan over medium heat.
11. Add flour and cook, stirring constantly until well blended, about 1 minute.
12. Add broth and stir constantly until mixture is thick and bubbly, about 5 minutes.
13. Add vegetables, onions, chicken and herbs.
14. Add salt and pepper to taste.
15. Remove from heat and divide mixture evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin).
16. Unwrap pie dough and place on lightly floured work surface.
17. With a sharp paring knife, cut (12) 6-inch-long, 1/2-inch-wide strips, and roll dough to resemble tendrils.
18. Cut small leaf shapes, and with back of knife, gently press lines into leaf to resemble veins.
19. Use egg wash as glue to attach dough strips, twisting gently to form coils.
20. Attach leaves.
21. Brush all decorations with egg wash.
22. Return pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly.

Reviews

[Cher W.]

Love this recipe. Lost mine in my move. Have been doing this as a tradition every Halloween. Friends and family love it.