Small package frozen puff pasty sheets/squaresthawed or 1 pack Grands Flaky Biscuits
Salt and white pepper to taste
Instructions
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!
Notes
Try substituting leftover turkey from Thanksgiving for the chicken!