Tis the season for all things pumpkin, and just because it's currently also the season to watch Hallmark Christmas movies, it doesn't mean that pumpkin should be kicked to the curb.
Today I'm sharing a recipe that's comforting, creamy and so so good. It's a spin on chicken pot pie with tons of flavor.
On cold weather days, this recipe will warm you up and give you all of the comfort food feels. Even the kids will love this one.
The carrots in this recipe are tender with a slight crunch, a much nicer texture than overcooked, mushy carrots. It also makes a great Thanksgiving Eve dinner when prepared ahead.
Here's the recipe.
Everything Dawn Bone Warming Easy Creamy Pumpkin Pot Pie Recipe
- 2 Cups Pumpkin
- 3 Teaspoons Fresh Sage Chopped
- 4 Tablespoons Butter
- 1 Cups Heavy Cream
- 1 Cups Chicken Stock
- 3 Tablespoons Flour
- 1 Teaspoons Black Pepper
- 1/2 Cups Onion Chopped
- 1/2 Cups Carrot Chopped
- 1/4 Cups Celery Chopped
- 1/2 Cups Chicken Breast Chopped
- 2 Frozen pie shells (a top and bottom crust for two pies)
Heat butter in a heavy pot until melted, add onion and celery, and cook until translucent.
Add carrots and continue to cook for about five minutes.
Next, add chopped chicken breast and cook until opaque.
Sprinkle flour over the mixture and gently fold into the vegetables in the pan.
Add chicken stock and cook until the mixture begins to thicken.
Add pumpkin and cream. Stir and cook until creamy.
Add salt and pepper to taste and chopped sage and gently stir.
Pour into a 9 inch deep dish pie shell and cover with a top shell.
Cut an "x" along the top center of the crust for air to escape.
Bake in a preheated oven at 350° for 45 minutes.