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Chicken Potpies in Pumpkins

Dig in to this Hearty Home-cooked Comfort Food

Oct 27, 2007 Michael Vyskocil

A family-dinner favorite everyone enjoys during cool weather, chicken potpie is baked and served inside a hollowed-out pumpkin.

In this potpie, the pumpkin serves as both the baking and serving dish for a hearty comfort-food classic. Reserve the tops of the pumpkins as lids for the pumpkin containers.

Individual Chicken Potpies in Pumpkins Recipe

Serves 6

Ingredients:

6 small sugar pumpkins, about 2 pounds each (short and round work best)
1/3 cup olive oil
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
1/4 cup finely chopped white onion
8 ounces potatoes, peeled and cut into 1/2-inch pieces
8 ounces carrots, peeled and cut into 1/2-inch pieces
1/4 cup all-purpose flour
3 cups Homemade Chicken Stock or canned low-sodium chicken broth
1 cup milk
1 teaspoon finely chopped fresh sage
1 celery stalk, strings removed, diced
1 cup corn kernels, fresh or frozen, defrosted
2 cups cooked chicken breasts, cut into bite-size pieces
1 cup baby peas, fresh or frozen, defrosted
2 tablespoons fresh thyme leaves, plus additional leaves for garnish (optional)

Directions:

Heat oven to 350 degrees. Cut a lid into the top of each pumpkin. (Placing a pumpkin on a towel will prevent it from rolling while you are cutting it.) Remove the seeds and pulp; reserve the seeds for toasting if desired. Using a pastry brush, brush the inside of each pumpkin with olive oil and sprinkle lightly with salt and pepper. Place the pumpkins, right side up, and lids on parchment-lined baking sheets and bake for 15 minutes. Turn the pumpkins over, and continue to bake until tender but firm, about 15 minutes more. Set aside.
In a medium stockpot, melt the butter over medium-high heat. Add the onion, and cook for 2 minutes, until it begins to soften.
Add the potatoes and cook, stirring occasionally, until the potatoes turn golden brown. Add the carrots, and cook 4 to 5 minutes more. Add the flour, and cook, stirring constantly, for 1 minute. Gradually whisk in the chicken broth and milk; cook for 3 to 5 minutes, until the mixture becomes thick and begins to bubble. Add the sage, celery and corn, and, stirring constantly, cook about 5 minutes. Add the chicken and peas, and cook for about 5 minutes. Reduce heat to medium, add 2 tablespoons fresh thyme leaves, and cook for another 5 minutes.
Divide the filling among the reserved pumpkin shells and return to the oven. Bake until the pumpkins are soft and the filling is heated through, about 15 to 20 minutes. Garnish each potpie with fresh thyme leaves, if using, and place reserved lids on top. Serve hot.

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