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–+ servings
Chicken Pot Pie in a Pumpkin graphic with two baked pumpkins topped with crust.

Chicken Pot Pie in a Pumpkin

A cozy fall and winter recipe inspired by a Martha Stewart classic — tender roasted pumpkins filled with a creamy chicken pot pie and topped with buttery pâte brisée.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, Comfort Food
Ingredients Method Notes

Ingredients
  

Pumpkins & Seasoning
  • 6 (2-lb) sugar pumpkins, preferably short and squat

    OR 2-3 medium sweet pumpkins

  • 2 tbsp melted butter
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp nutmeg, freshly grated
Filling
  • 5 tbsp butter
  • 1½ tsp salt
  • 1 tsp freshly ground black pepper
  • ¾ tsp freshly grated nutmeg
  • 1 lb pearl onions
  • 9 oz potatoes, peeled and diced (1/2 inch)
  • 12 oz button mushrooms, quartered
  • 8 oz carrots, peeled and diced (1/2 inch)
  • 5 tbsp all-purpose flour
  • 2½ cups reduced chicken stock
  • 1 cup milk
  • 4½ cups poached or roasted chicken, chopped rotisserie chicken and smoked chicken also make great substitutes.
  • 2 tbsp fresh thyme leaves
  • 3 tbsp chopped parsley
  • 2 tbsp chopped fresh sage
Crust
  • 1/2 batch Pâte Brisée with Thyme

    https://ouraustintatiouslife.com/2012/11/11/pate-brisee/

  • 1 egg
  • 1 tbsp heavy cream - beat with the egg for egg wash

Method
 

  1. Preheat oven to 375°F.
Prep the pumpkin
  1. Cut tops off pumpkins and scoop out the seeds. Brush insides with melted butter and season with salt, pepper, and nutmeg.
  2. Place pumpkins on a baking sheet, cover tightly with foil, and bake until slightly tender, about 20 to 30 minutes, depending on the size of your pumpkins.
Prep the pearl onions
  1. Bring a medium saucepan of water to boil.
  2. Add pearl onions, and let simmer for 15 minutes.
  3. Drain; rinse under cold running water.
  4. Once cooled, remove the skin and set aside for the filling.
Prep the filling
  1. Melt 5 tbsp butter in a large pan over medium heat.
  2. Add potatoes and pearl onions; cook until potatoes begin to turn golden.
  3. Stir in mushrooms and carrots; cook 4–5 minutes.
  4. Add flour and cook, stirring for 1 minute.
  5. Add reduced chicken stock and milk. Simmer until thickened, about 2 to 3 minutes.
  6. Add chicken, thyme, parsley, sage, remaining salt, pepper, and nutmeg.
  7. Remove from heat and fill the roasted pumpkins with the pot pie mixture.
Prep the topping
  1. Roll pâte brisée to ⅛-inch thickness. Cut circles large enough to cover each pumpkin and shape a small “stem” if desired.
  2. Mark dough with shallow lines to mimic pumpkin ridges. Brush with egg wash.
Baking
  1. Bake 45 minutes, or until crust is golden brown.

Notes

  • Leftover filling freezes beautifully.
  • If pumpkins vary in size, start checking doneness at 25 minutes.
  • Any type of cooked chicken will work. Poaching is traditional, but roasted chicken, rotisserie chicken and smoked chicken are great substitutions that add additional flavor.
  • Frozen pie crust works in a pinch.
  • Save and toast the pumpkin seeds for a snack.

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Let us know how it was!