A hearty chicken and vegetable pot pie made in a pie pumpkin.
Prep time: 20 minutes
Cooking time: 40 minutes
3 large boneless, skinless chicken breasts, chopped into bite size pieces
3 small pie pumpkins
1 large Yukon gold potato, peeled and cubed
2 large carrots, peeled and chopped
½ Vidalia onion, (bought preminced)
8 oz container white mushrooms, (bought sliced and prewashed)
6 oz bag sweet green peas, frozen
1 ½ cup chicken broth
1 ½ cup 1 percent Lactaid milk
2-3 tbsp cornstarch
3 tbsp Tarragon (fresh)
3 tbsp olive oil
Small package frozen puff pasty sheets/squares
Salt and white pepper to taste
Parsley, chopped for garnish
Preheat oven to 375 degrees. Cut a large circle around top of pumpkins and remove top with stem. Set top aside. Scoop out seeds and clean and spread seeds on baking pan. Set aside. Roast pumpkins upside down on baking sheets in oven for 15-20 minutes. Take out puff pastry to defrost. Toss chopped carrots and pumpkins with olive oil and salt and pepper and spread on baking pan and roast for 15 minutes. Heat sauté pan with 1 tbsp olive oil, and sauté mushrooms and onions until caramelized. Season with salt/pepper. Season chicken wih salt, pepper and 1 tbsp tarragon and cook in another pan with olive oil . Heat broth until boiling. Mix cornstarch and 1 cup Lactaid milk in a container and then slowly whisk into broth. Add remaining Lactaid, stirring constantly. Add tarragon, salt and pepper and cook until thickened. Add roasted veggies, chicken, and onion mixture to soup base. Remove pumpkins from oven, turn right side up, and fill with soup. Return to oven and cook for 10 minutes. Bake pumpkin seeds and pumpkin tops in over for 15 minutes. Take pumpkins out, add puff pastry sheets on top of each pumpkin and return to oven for 15-20 minutes. Remove, place on plate, garnish with toasted seeds and the pumpkin stem ‘lid’ on the side.
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