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 orange cubes inside too, but once they tasted it, I never heard another word. It’s creamy chicken-filled soul food. Your family is going to love it.
This recipe is part of the Pumpkin Week that I’m working on with Cassie from Wholefully. We are posting delicious pumpkin recipes all week long and then giving you a giant roundup of all the pumpkin recipes we have on our sites at the end. We’d love for you to share the recipes with your friends and family, because we all know there’s no such thing as too much pumpkin. Today’s she’s sharing Pumpkin Oatmeal Cookies on her site and they look like the perfect ending to this great pot pie meal. I can’t wait to try them.
Here are a few tips and tricks to make this Easy 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.
- 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.
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- 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
- 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 b 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.
Isn’t that pretty?! It tasted so good too. I hope you make it soon! I hope you are loving Pumpkin Week, from my kitchen to yours.