People always say that we eat with our eyes first. As soon as they see it, this chicken pot pie baked in a pumpkin will make your family’s mouth water. When they bite into it, they’ll be even more impressed. This pot pie is fancy enough for dinner guests, and simple enough for just a meal for two. The showstopper is using some pie crust as the lid. It’s so darn cute – and delicious, too.
Even though it might look difficult, making this beauty is really very easy. All you need to do is buy the little pie pumpkins at the grocery or farmers’ market. They become the vessels to hold the pot pie, but you can eat them, too. Cut off the tops and clean out the seeds and strings from the inside. Make your favorite chicken pot pie recipe. I used this one minus the Bisquick portion. Put your chicken/veggie mixture into the hollowed out pumpkins. Use a store-bought pie crust and cut little circles to put on the top of the pumpkins. Then bake them in a 350 degree oven for 45 – 60 minutes. I partially cooked the veggies before adding them to the chicken mixture to make sure they would be thoroughly cooked.
I baked them on a sheet of foil in a cake pan. The foil made for easy clean-up in case they dripped. Also, if your pumpkins don’t want to sit straight, you can put toothpicks in their sides to act as supports. I can’t tell you how much we enjoyed eating them, and I think it would be a great way to get the kids to eat their veggies. We’ll see you tomorrow for our Saturday Selections series.
