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.
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.