Ingredients

The following ingredients have 12 Servings
  • 4 tablespoon butter, divided
  • 1 large onion diced, about 1 to 1 1/2 cups
  • 2 cups cubed fresh pumpkin (peeled and seeds removed, 1/2 inch cubes)
  • 1/4 cup all-purpose flour
  • 2 cups milk or water
  • 2-4 cloves minced garlic (about a tablespoon)
  • 2 cups chopped cooked chicken
  • 2 cups frozen peas
  • 1/4 cup chopped parsley
  • 1/2 teaspoon each salt and pepper
  • additional salt and pepper to taste
  • 1 and 1/3 sheets puff pastry
  • 1 egg + 1 tablespoon water

Instruction

  • Lay the puff pastry out so that it can thaw while you work on the rest of the dish.
  • In a large Dutch oven over medium to medium-high heat. Heat 2 tablespoons of butter until melted. Add the onion and cook until it starts to soften, about 4 minutes. Add the pumpkin and cook an additional 2 minutes. Add 2 more tablespoons of butter. When the butter has melted sprinkle the flour over the top of the vegetable mixture and then stir to combine. Cook for 1 minute. Add the milk and garlic and stir until well combine. Let mixture come to a light bubbly boil, stirring often, and let the mixture cook until slightly thickened, about 2 minutes. Stir in the chicken, peas, parsley, and salt and pepper.
  • Preheat the oven to 400 degrees (or the temperature called for on the box of puff pastry) and grease a 9 inch by 13 inch baking dish well. Add the chicken mixture to the pan.
  • Unroll the puff pastry on a lightly floured surface. You need to make it the size of your baking dish. So if you need it to b a little longer, cut some off of a second sheet and use your fingers to lightly press the pieces together. You can use a rolling pin the lightly spread of flatten the pastry. Place the puff pastry on top of the chicken mixture in the pan and trim it as needed so that it will fit just inside the edge of the baking dish. In a small bowl combine the egg and the water and whisk together with a fork. Brush the egg mixture over the puff pastry.
  • Bake the pumpkin pot pie until the puff pastry is golden brown and the filling at the edges starts to bubble, 25 to 30 minutes. Remove from the oven and let the dish cool for 5 minutes before serving warm.