Pumpkin Pot Pies
  • 6 sugar pumpkins or acorn squash (1 to 2 pounds each)
  • Salt and ground black pepper
  • 6 tablespoon butter
  • 6 tablespoons all-purpose flour
  • 3 cups canned chicken broth
  • 8 ounces frozen mixed vegetables
  • 8 ounces frozen pearl onions or chopped onions
  • 4 cups cooked chicken, cut into bite-size pieces
  • 1 tablespoon dried thyme
  • 1 tablespoon dried leaf sage
  • 2 tablespoons finely chopped fresh parsley
  • 1 refrigerated pie crust
  • 1egg beaten with 1 tablespoon milk for egg wash
  1. Preheat oven to 375(o)F. Slice tops off pumpkins. Remove seeds and pulp.Sprinkle insides of pumpkins with salt and pepper. Place pumpkins cut side up on a baking sheet. Cover pumpkins tightly with foil. Bake 25 to 30 minutes or just until skin is easily pierced with knife. Remove from oven.Reduce oven temperature to 350(o)F. Melt butter in large saucepan over medium heat. Add flour; cook and stir 1 minute or until well blended. Add broth; cook and stir about 5 minutes or until mixture is thick and bubbly. Add vegetables, onions, chicken and
  2. herbs. Season with salt and pepper. Remove from heat and divide mixture evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin). Unwrap pie dough and place on lightly floured work surface. With sharp paring knife, cut twelve 6-inch-long, 1/2-inch-wide strips; roll dough strips to resemble tendrils. Cut small leaf shapes; with back of knife,
  3. gently press lines into leaf to resemble veins. Use egg wash as glue to attach dough strips, twisting gently to form coils. Attach leaves. Brush all decorations with egg mixture. Return
  4. pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly