Easy Chicken Pumpkin Pot Pie

5 from 1 vote

Easy Chicken Pumpkin Pot Pie

This Easy Chicken Pumpkin Pot Pie recipe is the perfect fall or winter meal. A delicacy this simple is sure to win over your family instantly!

Prep Time20

Cook Time25

Total Time45

Course: Dinner

Cuisine: American

Servings:

Author: Melissa Griffiths

Ingredients

4 tablespoon butter divided
1 large onion diced about 1 to 1 1/2 cups
2 cups cubed fresh pumpkin peeled and seeds removed, 1/2 inch cubes
1/4 cup all-purpose flour
2 cups milk or water
2-4 cloves minced garlic about a tablespoon
2 cups chopped cooked chicken
2 cups frozen peas
1/4 cup chopped parsley
1/2 teaspoon each salt and pepper
additional salt and pepper to taste
1 and 1/3 sheets puff pastry
1 egg + 1 tablespoon water

Instructions

Lay the puff pastry out so that it can thaw while you work on the rest of the dish.
In a large Dutch oven over medium to medium-high heat. Heat 2 tablespoons of butter until melted. Add the onion and cook until it starts to soften, about 4 minutes.
Add the pumpkin and cook an additional 2 minutes. Add 2 more tablespoons of butter.
When the butter has melted sprinkle the flour over the top of the vegetable mixture and then stir to combine. Cook for 1 minute.
Add the milk and garlic and stir until well combine. Let mixture come to a light bubbly boil, stirring often, and let the mixture cook until slightly thickened, about 2 minutes.
Stir in the chicken, peas, parsley, and salt and pepper.
Preheat the oven to 400 degrees (or the temperature called for on the box of puff pastry) and grease a 9 inch by 13 inch baking dish well. Add the chicken mixture to the pan.
Unroll the puff pastry on a lightly floured surface. You need to make it the size of your baking dish. So if you need it to be a little longer, cut some off of a second sheet and use your fingers to lightly press the pieces together. You can use a rolling pin the lightly spread of flatten the pastry.
Place the puff pastry on top of the chicken mixture in the pan and trim it as needed so that it will fit just inside the edge of the baking dish.
In a small bowl combine the egg and the water and whisk together with a fork. Brush the egg mixture over the puff pastry.
Bake the pumpkin pot pie until the puff pastry is golden brown and the filling at the edges starts to bubble, 25 to 30 minutes. Remove from the oven and let the dish cool for 5 minutes before serving warm.

Notes

I had a hard time finding fresh pumpkin. I normally have it in my garden, but it got ravaged by squash bugs this year. I looked in a million grocery stores in 4 different towns before I found a fresh pumpkin. If you are having a hard time finding one too, you can substitute cubed butternut squash.
If puff pastry is new to you, have no fear. Just read the directions on the box and let it do its thing. I don't use a lot of premade items from the store, but puff pastry is a welcome exception. It's super hard to make at home and unlike store-bought pie crust, it tastes good! You are going to love using it. It's so flaky, buttery, and pretty. Plus, it really is delicious.
Having precooked chicken is a great time saver (turkey works great too). If you don't have any already cooked, you can simply cut your raw chicken into bite-sized pieces and cook it while you are cooking the onion. It'll be great either way.
I had peas on hand so I used those. You can use whatever vegetables you'd like in this dish. I think green beans would also be tasty.
You could put the pumpkin pot pie filling into ramekins or other small oven-safe dishes, top with puff pastry that fits the small dish, set them on a baking sheet, and bake until golden brown. These would be really fun single-serve mini pot pies! I think this is what I'm going to make for Halloween night.
You can make the pumpkin mixture ahead of time and store it in the fridge for up to two days. I'd let it come to room temperature or heat it up a bit before adding it to the baking dish and adding the puff pastry, though.

Nutrition

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