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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! Few things are more delicious than a slice of chicken pot pie on a cool fall day. This hearty one-dish meal is one of our favorites.
I have made a few changes to this great classic, and you are going to love it. Easy Chicken Pumpkin Pot Pie is a fun fall dish because it uses pumpkin cubes in place of the traditional potatoes and puff pastry in place of the pie crust. These two little changes make the dish prettier (hello, orange pumpkin) and easier (hello, store-bought frozen puff pastry).
This dish only took me about 20 minutes to get in the oven, which was a vast difference from my usual pot pie recipe. My family was a little skeptical of the pumpkin flavoring idea, but once they tasted it, I never heard another word. It’s creamy chicken-filled soul food. Your family is going to love it.
Table of Contents
- What is Easy Chicken Pumpkin Pot Pie?
- Key Takeaways
- Ingredient Notes
- How to Make Chicken Pumpkin Pot Pie
- Pro Tips for the Best Chicken Pumpkin Pot Pie
- Variations and Substitutions
- Frequently Asked Questions
- What to Serve with Chicken Pumpkin Pot Pie
- Storage and Reheating
- More Pumpkin Recipes
- Easy Chicken Pumpkin Pot Pie Recipe
What is Easy Chicken Pumpkin Pot Pie?
Easy chicken pumpkin pot pie is a festive, savory comfort food dish that replaces traditional pot pie potatoes with fresh, bite-sized pumpkin and uses a store-bought puff pastry for that quick, golden, and flaky crust. Everything comes together in a 9×13 baking dish, making it the best easy, family-friendly pot pie.
Key Takeaways
- Fresh pumpkin upgrade instead of canned puree.
- Shortcut crust using a store-bought puff pastry.
- Easy prep to get it in the oven fast!
- Saves time on busy weeknights.
- Perfect way to use leftover chicken or turkey.
Ingredient Notes
Butter: Used to soften the onion and help create the roux.
Onion: Adds a rich, savory aromatic base for the sauce.
Fresh Pumpkin: Best to use sugar pumpkins or pie pumpkins as they are sweet and tender; do not use canned puree.
All-Purpose Flour: Whisked into the melted butter to create the velvety roux.
Milk or Water: Use whole milk or 2% milk for the best creamy result; this is used to help with creating the filling.
Minced Garlic: Adds savory depth of flavor.
Chopped and Cooked Chicken: Use cooked chicken like rotisserie or leftover chicken; both work well to save prep time.
Frozen Peas: Adds vibrant color and texture plus pairs well with the pumpkin; no need to thaw first.
Chopped Parsley: Brings a bright, fresh herbal note to the rich sauce.
Salt and Pepper: Used to enhance the savory flavors.
Puff Pastry: Bakes into a flaky, golden top crust, perfect shortcut to the best flaky crust.
Egg and Water: Used to brush on top of the pastry to get that golden brown color.
How to Make Chicken Pumpkin Pot Pie
- 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 combined. Let the 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 to lightly spread or 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, for 25 to 30 minutes. Remove from the oven and let the dish cool for 5 minutes before serving warm.
Pro Tips for the Best Chicken Pumpkin Pot Pie
- 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.
Variations and Substitutions
- Swap the meat for cooked turkey instead of chicken. This works well for leftovers!
- Use butternut squash instead of pumpkin if you are having a hard time finding it.
- Make individual pot pies by using 6 oven-safe ramekins, topping each with a square of puff pastry that is cut to fit.
- Add extra veggies like sliced carrots or green beans.
Frequently Asked Questions
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.
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.
No, canned pumpkin will dissolve into the sauce, making it too thick and sweet. This recipe uses bite-sized pumpkin or butternut squash.
Use sugar pumpkins or pie pumpkins for this recipe; do not use large jack-o-lanterns. If you cannot find pumpkin, use butternut squash.
What to Serve with Chicken Pumpkin Pot Pie
Storage and Reheating
Refrigerator
Store leftover pot pie covered tightly or in an airtight container in the fridge for up to 4 days.
Reheating
Reheat individual portions in the oven or toaster oven at 350°F for 10 to 15 minutes. Microwaving will work but does soften the crust.
More Pumpkin Recipes
Dessert Recipes
Perfect Homemade Pumpkin Cheesecake Recipe
Muffin Recipes
Healthy Pumpkin Muffins
Pumpkin
40 Fall Pumpkin Recipes
This easy chicken pumpkin pot pie brings a fun, festive twist to a classic comfort food. With tender fresh pumpkin, savory chicken, and a golden, buttery puff pastry crust, it’s the perfect autumn meal your family will enjoy.
Easy Chicken Pumpkin Pot Pie
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 for 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 combined. Let the 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 to lightly spread or 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.
Ever since I went vegan I’ve been having a hard time. My sister sent me your blog this morning and somehow everything looks so much easier! I can’t wait to try your recipes! Holly Hooper
You can also cut your squash in half, and put it in a casserole dish in the microwave to cut down on time. Put the squash in the dish face down, and add about an inch of water to the dish. It will only take about 10-15mins depending on microwave strength. Love this recipe, can’t wait to try!
Great tip! Thank you for sharing that that works so well for you!