Pumpkin Chicken Pot Pie

Pumpkin chicken pot pie takes fresh pumpkin to a whole new level by baking it together with chicken, peas, and onion in a flaky puff pastry. This fall-inspired pot pie is hearty, filling, and a great way to put the flavors of autumn on the table!

Why this recipe works

We’re used to seeing pumpkin in sweets like no bake pumpkin cheesecake or pumpkin spice donuts, but have you ever thought to include it in a savory dish? This pumpkin chicken pot pie uses fresh pumpkin in combination with chicken, peas, onion, garlic, and lots of tasty seasonings for a festive take on a classic pot pie.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PUMPKIN – You need fresh cubed pumpkin for this recipe, not canned pumpkin puree. To cube pumpkin, slice it in half then quarter it. Remove seeds and guts with a spoon, then cut into slices and cube. Think of it like you’re cutting a watermelon, you don’t want the rind, just the flesh on the inside.

CHICKEN – We’re using chicken breasts here, but if you’d prefer rotisserie chicken you can use that as well. Leftover turkey from the holidays also makes a great substitute.

CRUST – What’s easier than a store-bought puff pastry? It’s flaky and buttery and pairs perfectly with pot pie ingredients. However, you can certainly make your own puff pastry from scratch or even use savory pie dough in its place.

How to Make Pumpkin Chicken Pot Pie

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat your oven to 355F.
2. Thaw your puff pastry if frozen. Start by cubing and seasoning the chicken with salt, pepper and paprika.
3. Heat some oil in a non-stick pan and add in the cubed chicken. Cook on high for 5-7 minutes while tossing, then remove from the pan on a plate and let cool slightly shred it once it is cool to the touch.
4. Meanwhile in the same pan on medium, melt ½ of the butter and cook the pumpkin and onions for 7-9 minutes until mushy.
5. Add in the rest of the butter and the flour and stir for 30 seconds. Then, add in the milk and stir.
6. Next, add in the peas and the chicken and mix together.
7. Stir the whole mixture for a minute or two. Remove from heat. Taste test and season with more salt and pepper.
8. Line a 12 inch skillet or a baking tray with the rolled out puff pastry and place in the filling.
9. Top with puff pastry lattices or just a large piece to cover the whole pan.
10. Brush the pastry with an egg wash. Cook at 355F for 30 minutes.
11. Serve with fresh cream and parsley.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve pumpkin chicken pot pie with chopped parsley hot and bubbly from the oven. This dish is filling on its own and doesn’t typically need a side to accompany it. But if you’d like, a fresh side salad or some steamed vegetables will pair nicely.

Savory pumpkin chicken pot pie will fill your bellies and warm your soul. Fresh pumpkin provides subtle winter squash flavor and pairs beautifully with chicken and flaky puff pastry.

More Pumpkin Recipes

• Roasted Pumpkin Seeds
• Mini Pumpkin Whoopie Pies
• Slow Cooker Pumpkin Soup
• Pumpkin Cake Mix Cookies
• Pumpkin Bread with Maple Glaze

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Pumpkin Chicken Pot Pie

Savory pumpkin chicken pot pie will fill your bellies and warm your soul. Fresh pumpkin provides subtle winter squash flavor and pairs beautifully with chicken and flaky puff pastry.

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Course: Dinner

Cuisine: American

Servings: 8 servings

55 minutes mins

Calories: 362

Author: Amanda Davis

Ingredients

• ▢ 1 lb chicken breasts cubed
• ▢ ½ tsp salt
• ▢ ½ tsp pepper
• ▢ ½ tsp paprika
• ▢ 2 cups pumpkin fresh, chopped
• ▢ 1 large yellow onion chopped
• ▢ 3 cloves garlic
• ▢ 4 Tbsp butter
• ▢ 3 Tbsp all-purpose flour
• ▢ 1 ½ cup milk
• ▢ 1 cup frozen peas thawed
• ▢ 1 puff pastry
• ▢ 1 egg whisked, for egg wash

Things You’ll Need

• ▢
  Large skillet

Instructions

• Preheat your oven to 355F.
• Thaw your puff pastry if frozen. Start by cubing and seasoning the chicken with salt, pepper and paprika.
• Heat some oil in a non-stick pan and add in the cubed chicken. Cook on high for 5-7 minutes while tossing, then remove from the pan on a plate and let cool slightly shred it once it is cool to the touch.
• Meanwhile in the same pan on medium, melt ½ of the butter and cook the pumpkin and onions for 7-9 minutes until mushy.
• Add in the rest of the butter and the flour and stir for 30 seconds. Then, add in the milk and stir.
• Next, add in the peas and the chicken and mix together.
• Stir the whole mixture for a minute or two. Remove from heat. Taste test and season with more salt and pepper.
• Line a pan or a baking tray with the rolled out puff pastry and place in the filling.
• Top with puff pastry lattices or just a large piece to cover the whole pan.
• Brush the pastry with an egg wash. Cook at 355F for 30 minutes.
• Serve with fresh cream and parsley.

Nutrition

Serving: 1serving | Calories: 362cal | Carbohydrates: 25g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 367mg | Potassium: 480mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2966IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 2mg

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