Pumpkin Pot Pie / Pies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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