Pumpkin Pot Pie / Pies

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.