Harvest Moon Pumpkin Chicken Pot Pie
A festive fall dinner that folds silky pumpkin into a savory chicken filling with peas, carrots, and thyme, then bakes it under a flaky golden crust. Cozy enough for a weeknight, special enough for a holiday table.
6
Prep: 20 minutes
Cook: 40 minutes
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Ingredients Index
2 Tablespoons Unsalted Butter1 Pound Boneless, Skinless Chicken Thighs, Cut Into 3/4-inch Pieces1 Small Yellow Onion, Diced1 1/2 Cups Canned Pumpkin Puree (not Pumpkin Pie Filling)1 Cup Frozen Peas And Carrots3/4 Cup Low-sodium Chicken Broth1/2 Cup Heavy Cream1 Teaspoon Dried Thyme1 Refrigerated 9-inch Pie Crust1 Large Egg, Beaten With 1 Teaspoon Water
Ingredients
- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
- 1 small yellow onion, diced
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1 cup frozen peas and carrots
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 refrigerated 9-inch pie crust
- 1 large egg, beaten with 1 teaspoon water
- Kosher salt and freshly ground black pepper
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Instructions
- 1Preheat the oven to 400°F. Lightly grease a 9-inch pie dish.
- 2Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring, until translucent, about 4 minutes.
- 3Season the chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add it to the skillet and cook until cooked through, 6 to 8 minutes.
- 4Stir in the pumpkin puree, chicken broth, heavy cream, thyme, and frozen peas and carrots. Simmer, stirring often, until the filling thickens slightly, 5 to 7 minutes. Taste and adjust seasoning.
- 5Spoon the filling into the prepared pie dish.
- 6Unroll the pie crust over the filling. Trim excess dough, crimp the edges, and cut 4 small slits in the top. Brush with the egg wash.
- 7Bake until the crust is deep golden brown and the filling is bubbling, 25 to 30 minutes.
- 8Let the pot pie rest for 10 minutes before slicing and serving.
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