Pumpkin Pot Pie
Healthy, filling, and comforting! Perfect for those chilly fall nights or cold winter days!
Yields 4-6 servings
Prep time: 12 minutes
Cook time: 27 minutes
Total time: 39 minutes
3 (15-ounce) cans of pumpkin puree
2 tablespoons of butter (optional)
1 tablespoon of sherry vinegar
1 cup of chicken stock
1-2 cups of shredded chicken (I just remove the skin and shred up a rotisserie chicken from Central Market, but you can cook your own chicken to shred)
1 cup of broccoli, steamed
1 cup of frozen vegetable medley (carrots, peas, green beans, and corn)
2 teaspoons of freshly chopped thyme
2 tablespoons pumpkin pie spice OR 2 tablespoons of Trader Joe’s Everything But The Bagel seasoning (depending on which you prefer, pumpkin pie spice will give it a warmer note of flavors, and EBB will brighten it up and add depth with the garlic)
1 sheet of puff pastry, defrosted
1 large egg, beaten
Preheat the oven to 425℉
Steam the broccoli - I chop the broccoli, place in a pan over medium heat, add about 3 tbsp of water, and place the lid over it to steam for 7 minutes. When it’s done, I add lemon zest, lemon juice, and a little bit of salt. You don't have to add the lemon, it's just a nice touch for depth.
In an oven-safe cast-iron skillet, braiser, or pot over medium heat, add the pumpkin puree, butter, sherry vinegar, and chick stock. Season with salt and pepper. Bring to a simmer and allow to cook for 5 minutes. Add the shredded chicken, steamed broccoli, frozen vegetable medley, chopped thyme, and your spices of choice. Stir to combine. Taste for seasoning. You may need to add more salt at this point. Allow to cool. If you added the ingredients to a pot, then pour into an oven-safe baking dish.
Now it’s time for the crust! You will need to partially bake the puff pastry. Place puff pastry on a sheet pan with parchment paper. Divide your puff pastry into squares by using a knife or a pizza cutter. Brush the squares with the beaten egg. Place in the freezer for 10 minutes and then directly into the oven for 10 minutes until puffed.
Then remove the puff pastry and place on your pot pie filling and place the whole dish back into the oven for 10 minutes until the puff pastry is browned.