Thursday, October 3, 2013

Chicken Pot Pie in a Pumpkin

Pumpkins can be used for more than just carving and decorations but with so many options to choose from in the winter squash family, it's hard to decipher which to use for carving and which to cook with.  For this recipe, we chose to use Sugar Pumpkins because of their petite size and firm, sweet flesh.  These little individual meals would be great for a fall dinner or event!

Chicken Pot Pie in a Pumpkin

Serves 6
  • 6 Sugar pumpkins
  • 2 tbsp melted butter
  • 1 tsp nutmeg
  • 1 cup milk
  • 4 1/2 cup poached or roasted chicken
  • 5 tbsp butter
  • 2 tbsp fresh thyme leaves
  • 3 tbsp chopped parsley
  • 2 tsp salt
  • 2 tbsp chopped fresh sage
  • 1 tsp freshly ground pepper
  • 1 lb pearl onions
  • 5 tbsp all-purpose flour
  • 9oz peeled cubed potatoes
  • 2 medium peeled sliced carrots
  • 12oz button mushrooms; quartered
  • 2 1/2 c well-reduced chicken stock
  • 1 large egg beaten with 1 tsp grated nutmeg and 1 tbsp heavy cream
  • 2 sheets puff pastry, thawed
  1. Preheat oven to 375 degrees Fahrenheit.  Slice the tops off the pumpkins (placed a pumpkin on a towel will help keep it from rolling around).  Scoop out the seeds and discard them.  Using a pastry brush, brush the insides of the pumpkins with the 2 tbsp melted butter.  Season insides of pumpkins with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp nutmeg.  Place pumpkins on a baking sheet; cover tightly with foil and bake until tender, about 30 minutes.
  2. Bring a medium saucepan of water to a boil.  Add pearl onions and let simmer for 15 minutes.  Drain and rinse under cold running water.  Peel onions and set aside.  Melt 5 tbsp butter in a large, high-sided skillet over medium heat.  Add potatoes and onions and cook, stirring occasionally until potatoes begin to turn golden.
  3. Add mushrooms and carrots, cook for 4-5 minutes.  Add flour and stir for 1 minute.
  4. Add reduced chicken stock and milk and bring to simmer.  Cook until thick and bubbly, stirring constantly for 2-3 minutes.
  5. Stir in chicken, parsley, thyme, save, remaining salt, pepper and nutmeg.
  6. Remove from heat and divide mixture among reserved pumpkin shells.
  7. Roll puff pastry sheets to 1/8 inch thickness and cut into 6 rounds large enough to cover pumpkins.  Pull center of dough upward to form a pumpkin-like stem.  Place over the hollow of each filled pumpkin. Using the back of a small paring knife, mark the dough to simulate the lines of the pumpkin.
  8. Brush top of dough with egg wash and bake until crust is golden, about 45 minutes.


  1. Love this idea...I recently made individual apple crisps in mini pumpkins, too!

  2. I love these!!! Food in a pumpkin is far cuter and apparently more delicious too. �� Great idea for some hearty fall fare.


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