• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Drinks
    • Entrees
    • Lunch
    • Side Dishes
    • Snacks
    • Dog-Friendly
  • Life
    • Travels
    • Gift Guides
  • About
    • About Sues
    • Work With Me
    • Privacy Policy
  • Contact
    • Newsletter

We are not Martha logo

menu icon
go to homepage
  • Home
  • Recipes
  • Life
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Life
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Entrees » Chicken Potpie in a Pumpkin

    Oct 19, 2009 · Modified: Oct 16, 2020 by Sues · This post may contain affiliate links, uses cookies, and generates income via ads · View privacy policy + disclosure statement linked in footer · 18 Comments

    Chicken Potpie in a Pumpkin

    I finally made my super festive chicken potpie in pumpkin recipe that I learned from my class at Stonewall Kitchen. It was actually amazingly easy and I thought it came out really well. It's perfect for Halloween, Thanksgiving, or just a nice Autumn meal. Whatever you make it for, just make it!

    The recipe was for 6 pumpkins. I only used 2, but they were a bit bigger than normal and I wanted some extra chicken potpie for leftovers, so I just followed the recipe given. It looks like a lot of ingredients, but don't be intimidated; it's really not!

    Chicken Potpie in Pumpkins (serves 6):

    • 6 sugar pumpkins (abt. 2 lbs)
    • 5 T butter
    • 2 T melted butter
    • 2 t salt
    • 1 t pepper
    • 1 lb pearl onions
    • 5 T all-purpose flour
    • 1.5 potatoes, peeled and cubed
    • 2 carrots, peeled and sliced
    • 12 oz. button mushrooms, quatered
    • 2.5 C reduced chicken stock
    • 1 C milk
    • 1 T heavy cream
    • 4.5 C cooked chicken
    • 2 T fresh thyme leaves
    • 3 T parsley, chopped
    • 2 T fresh sage, chopped
    • 1 large egg, beaten

    (Pre-heat oven to 375 degrees)

    DSCN1977

    Just ignore that beautiful butternut squash in the photo. I had a grand idea of including squash in my potpie, but then quickly realized I had more than enough going on in the filling and squash was totally unnecessary. Also, add some pie crust into that photo!

    My biggest problem was cutting the tops off the pumpkins. The pumpkins were way too hard to cut into. I started to freak out a bit! But then I figured I'd put the pumpkins in the oven for a little bit to soften them. It took about 20 minutes, but then I could finally cut into them. Phew!

    DSCN1986

    I just cut the tops off and scooped all the seeds and membrane out. You can obviously keep the seeds and toast them if you'd like. Once your pumpkins are cleaned up, brush the inside of them with 2 T of melted butter using a pasty brush. Then season with ½ t salt, ¼ t pepper, and ¼ t nutmeg. Wrap them in tinfoil and pop them in the oven at 375 degrees for about 30 minutes. Even though mine had already been in the oven for some time, I kept them in for another 30 minutes as I wanted them nice and tender.

    DSCN1989

    In the meantime, you're ready to make your filling! As you can see in the photo, I used frozen pearl onions, so I didn't need to peel them or anything. I simply let them simmer in a pot of boiling water for a few minutes. Then I drained them and set aside. I got out my big skillet and melted 5 T of butter over medium heat. Then I added my chopped potatoes and cooked until the potatoes were getting golden. Then I added in the carrots, mushrooms, and onions and cooked for about 4-5 minutes more.

    DSCN1991

    Then the flour went in and I cooked while stirring the mixture for about 1 minute. I added my chicken stock and milk and brought it to a simmer. Then I realized that the recipe didn't tell me what to do with that 1 T heavy cream listed in the ingredients, so I added it here as well and kept the mixture at a simmer. As I stirred it for about 2-3 minutes, it started getting nice and thick and bubbly.

    Then I added the chicken (I had cooked it in a frying pan earlier, let it cool, and tore it into little pieces), parsley, sage, thyme, ¾ t nutmeg., 1.5 t salt, and ¾ t pepper.

    DSCN2002

    Remove from heat and divide among the pumpkins. I filled mine up to the top and obviously had a lot leftover.

    DSCN2006

    Then cut little circles in the pie crust; I used a drinking glass to make mine. You can either make your own pie crust (I highly recommend this recipe) or use frozen. I usually choose to make my own for pies, etc. but for something this small, I say frozen is fine! Place the dough over the pumpkin and pull the center of the dough upward to form a little stem. Cute!

    DSCN2008

    Use a fork to create little ridges along the edges of the dough. Crack your egg in a bowl, whisk it up and then brush the dough with it using a pastry brush. The pop the pumpkins back in the oven! The recipe said to bake another 45 minutes, but I just baked them until my crust was crispy and golden, which was a little less than 30 minutes.

    DSCN2025

    How adorable are these?? I would love to serve these at a little dinner party; one for everyone!

    DSCN2027

    And the inside was SO good. It was perfectly creamy and the veggies were cooked really well, but not overdone (I hate over-cooked veggies!).

    DSCN2039

    I definitely ate all of mine. And scraped out lots of the pumpkin flesh as well 🙂

    DSCN2045

    So, the next time you're thinking about making a potpie, just buy a couple pumpkins and make your meal a bit more seasonal. Also, he fabulous thing about this recipe is that there are no rules. You can add whatever veggies you want in it and leave out whatever you don't like.

    This has taken my pumpkin obsession to a whole new level! Now what else can I make a chicken potpie in?

    See you guys tomorrow with some fabulously fun news 🙂

    [Sues]

    Tweet
    Share4
    Pin19
    Yum
    Share
    23 Shares
    « Moroccan Stuffed Acorn Squash
    Chef Brian Poe: Cooking in my Kitchen »

    Reader Interactions

    Comments

    1. Shannon says

      October 19, 2009 at 8:30 pm

      that is so neat!!

    2. [email protected] says

      October 19, 2009 at 9:51 pm

      Great recipe and awesome idea for a delicious Fall favorite.

    3. cramped kitchen says

      October 19, 2009 at 10:07 pm

      susie that looks amazing i can't wait to try it!

    4. emrlds says

      October 20, 2009 at 10:18 am

      i know i tweeted about this last night but i'm still so very obsessed with this! really, can't wait to make it. =)

    5. Amelie says

      October 20, 2009 at 1:27 pm

      Hi Sues,

      I am a huge fan of your blog! I check it all the time, and I have to admit that I've been checking it even more often since I read your post about the Stonewall Cooking Class and the Chicken Pot Pie in Pumpkins, waiting for you to give it a try! I can't wait to give this recipe a shot! Both you and Chels are helping my cooking tremendously! Keep it up and thanks for the recipes!

    6. christina says

      October 20, 2009 at 2:02 pm

      Found your blog through Foodbuzz, and I read the 'about' and thought it was such a great idea!

      This is such a fun recipe!

    7. Lynn says

      October 20, 2009 at 2:32 pm

      What a great idea! I love how darling the pumpkin looks with the dough topper and stem!

    8. CakeSpy says

      October 20, 2009 at 3:29 pm

      I love these!!! Food in a pumpkin is far cuter and apparently more delicious too. 🙂 Great idea for some hearty fall fare.

    9. Nicole says

      October 20, 2009 at 5:23 pm

      How cute and appetizing! Great idea!

    10. Kerstin says

      October 22, 2009 at 2:13 pm

      What a cool idea, these look delicious!

    11. Tam i says

      October 26, 2009 at 12:00 am

      This is such a fantastic fall dinner! I LOVE this. I'm not sure if my kids would think that this is cool or if it would freak them out that they're eating out of pumpkins. I'm going to give this some serious thought! So cute!!

    12. Sassy Molassy says

      October 26, 2009 at 1:15 pm

      Ooooh, these look amazing!

    13. Lauren says

      October 23, 2010 at 8:08 am

      This recipe was absolutely amazing. I put 1/2 a cup of the Stonewall Kitchen Maple Pumpkin Butter in with the chicken stock-milk-cream step. I think that's how they did it at Stonewall??? It was just a tad sweet & one of the best dishes I've ever made. Thanks for all your tips! 🙂

    14. To Kiss the Cook says

      October 28, 2010 at 11:35 am

      You have caused a mild sensation in our office with this one. Two separate people IMed it to me. And now I'm hungry for puff pastry and pumpkin and creamy chickeny goodness and trying to figure out if I can make that happen tonight.

    15. Samantha says

      October 30, 2010 at 11:19 am

      I make these every year! All of my friends and family ask for them. I have even made them and taken them to the local pumpkin patch for display, at their request. Thank you for sharing your experience.

    Trackbacks

    1. National Pumpkin Day « Cyn’s Surroundings says:
      October 30, 2009 at 10:41 pm

      [...]  Chicken Potpie in a Pumpkin https://wearenotmartha.com/2009/10/chicken-potpie-in-a-pumpkin/ [...]

    2. Pumpkin Beer Pretzels (With 2 Dipping Sauces) « We are not Martha says:
      September 8, 2011 at 8:50 am

      [...] Chicken Potpie in a Pumpkin [...]

    3. 7 Ways to Cozy Up Your Home for Fall says:
      October 13, 2016 at 1:25 pm

      […] Add touches of fall with some fun recipes. My friend Apollina had us all over for pumpkin pot pies. This recipe couldn’t feel more […]

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Sues

    Hi and thanks for visiting! I started We are not Martha to show you how to make recipes that impress without stress, including easy weeknight dinners, delightful desserts, + lots of cocktails.

    Learn More...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Popular Now

    • Basil Chicken in Coconut Curry Sauce
    • Momofuku Milk Bar's Cornflake Chocolate Chip Marshmallow Cookies
    • Blueberry Vodka Lemonade
    • Chicken Dog Treats

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Footer

    ^ back to top

    About

    • About Sues
    • Privacy Policy
    • Disclosures
    • Web Stories

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    BE SURE TO CHECK OUT MY AMAZON SHOP TO DISCOVER SOME OF MY FAVORITE COOKING AND BAKING ITEMS THAT I USE IN MY OWN KITCHEN. WE ARE NOT MARTHA IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. ORDERING ANY PRODUCTS MENTIONED HERE ARE AT NO EXTRA COST TO YOU. THANK YOU FOR YOUR SUPPORT!

    Copyright © 2022 WE ARE NOT MARTHA