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Pumpkin Pot Pie / Pies

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“These are cute little pumpkin bowls, with yummy chicken pot pie in the center covered with pie crust. My kids love these. I think having their own little pumpkin bowl makes them feel extra special.”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Slice tops off pumpkins.
  3. Remove seeds and pulp.
  4. Sprinkle insides of pumpkins with salt and pepper.
  5. Place pumpkins cut side up on a baking sheet.
  6. Cover pumpkins tightly with foil.
  7. Bake 25 to 30 minutes or just until skin is easily pierced with knife.
  8. Remove from oven.
  9. Reduce oven temperature to 350°F.
  10. Melt butter in large saucepan over medium heat.
  11. Add flour and cook, stirring constantly until well blended, about 1 minute.
  12. Add broth and stir constantly until mixture is thick and bubbly, about 5 minutes.
  13. Add vegetables, onions, chicken and herbs.
  14. Add salt and pepper to taste.
  15. Remove from heat and divide mixture evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin).
  16. Unwrap pie dough and place on lightly floured work surface.
  17. With a sharp paring knife, cut (12) 6-inch-long, 1/2-inch-wide strips, and roll dough to resemble tendrils.
  18. Cut small leaf shapes, and with back of knife, gently press lines into leaf to resemble veins.
  19. Use egg wash as glue to attach dough strips, twisting gently to form coils.
  20. Attach leaves.
  21. Brush all decorations with egg wash.
  22. Return pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly.

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