Harvest Chicken Pot Pies in Pumpkin Bowls

Harvest Chicken Pot Pies - served in baked pumpkin bowls

A couple years ago, I competed in a competition called the Gourmoo Cookoff in LA, California. It was a Chopped style cook-off using lactose free products and sponsored by Lactaid milk. I cooked in 4 timed rounds and had to prepare an appetizer, side dish, entree, and dessert. Unfortunately, I didn’t win the competition but I did win the entree round with my Harvest Chicken Pot Pies! So of course with the holidays around the corner I wanted to share this delicious- and fun- recipe with y’all today! I’m sure it’ll be a winner in your home too!

Watch my cook-off video below and then check out this delicious recipe!

Ingredients:

Makes 4 servings

4 large boneless, skinless chicken breasts, cubed
4 medium pie pumpkins
1 large Yukon gold potato, peeled and cubed
2 large carrots, peeled and chopped
½ Vidalia onion, diced
8 oz container white mushrooms, sliced
6 oz bag sweet green peas, frozen
2 cups chicken broth
2 cups milk
3 tbsp cornstarch
3 tbsp Tarragon (fresh), finely chopped
3 tbsp olive oil
Small package frozen puff pasty sheets/squares (thawed) or 1 pack Grands Flaky Biscuits
Salt and white pepper to taste

Directions:

Preheat oven to 375 degrees.
Cut a large circle around top of pumpkins and remove top with stem.
Clean out the insides of the pumpkins and scoop out and discard the seeds.
Roast pumpkins upside down on baking sheets in oven for 15-20 minutes.
Toss chopped carrots and potatoes with olive oil and salt and pepper

and spread on baking pan and roast for 15 minutes.
Heat a sauté pan with 1 tbsp olive oil and sauté mushrooms and onions until caramelized.

Season with salt/pepper.
Season chicken with salt, pepper and 1 tbsp tarragon. Add to another large skillet with olive oil. Cook until lightly browned and cooked through.
Cook peas according to package. Drain and set aside.
Heat broth in a medium saucepan until boiling.
Mix cornstarch and 1 cup milk in a container then slowly whisk into broth.
Add remaining milk, stirring constantly.

Add tarragon, salt and pepper and cook until thickened.
Meanwhile, bake biscuits or puff pastry for the required baking time on package.
Add roasted veggies, chicken, and onion mixture to soup base and stir to combine.
Remove pumpkins from oven, turn right side up, and fill with soup.
Return to oven and cook for 10 minutes.
Take pumpkins out, add puff pastry sheets on top of each pumpkin and return to oven for 15-20 minutes. Or you can simply add a flaky biscuit on top and serve!

* Try substituting leftover turkey from Thanksgiving for the chicken!

Preheat oven to 375 degrees.

Cut a large circle around top of pumpkins and remove top with stem.

Clean out the insides of the pumpkins and scoop out and discard the seeds {or bake for a tasty snack}.

Roast pumpkins upside down on baking sheets in oven for 15-20 minutes.

Toss chopped carrots and potatoes with olive oil and salt and pepper.

Spread on baking pan and roast for 15 minutes.

Heat a sauté pan with 1 tbsp olive oil and sauté mushrooms and onions until caramelized.

Season with salt/pepper.

Season chicken with salt, pepper and 1 tbsp tarragon. Add to another large skillet with olive oil. Cook until lightly browned and cooked through.

Cook peas according to package. Drain and set aside.

Heat broth in a medium saucepan until boiling. Mix cornstarch and 1 cup milk in a container

and then slowly whisk into broth.

Add remaining milk, stirring constantly.

Add tarragon, salt and pepper and cook until thickened.

Meanwhile, bake biscuits or puff pastry for the required baking time on package.

Add roasted veggies, chicken, and onion mixture to soup base and stir to combine.

Remove pumpkins from oven, turn right side up, and fill with soup.

Return to oven and cook for 10 minutes.

Take pumpkins out, add puff pastry sheets on top of each pumpkin and return to oven for 15-20 minutes. Or you can simply add a flaky biscuit on top and serve!