Description
Celebrate the spooky season with a Halloween Pot Pie that combines tender chicken, vibrant vegetables, and a hint of pumpkin puree, all enveloped in a flaky, golden crust. This dish not only warms the heart but also makes for an impressive centerpiece at any Halloween gathering. Perfect for gatherings, this pot pie is easy to prepare and sure to impress your guests.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 medium carrots, chopped
- 2 medium Yukon Gold potatoes, diced
- 1 cup frozen peas
- 1 cup pumpkin puree (pure)
- 2 sheets puff pastry
- 2 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ cup sour cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil and sauté diced chicken thighs until browned on all sides (5-7 minutes). Remove from skillet.
- In the same skillet, add chopped carrots and diced potatoes; cook until slightly tender (about 5 minutes). Stir in garlic, thyme, rosemary, salt, and pepper.
- Pour in chicken broth and mix in pumpkin puree and sour cream. Simmer until thickened (3-4 minutes).
- Return chicken and frozen peas to the skillet; combine well.
- Transfer filling into a baking dish lined with one puff pastry sheet, cover with another sheet, seal edges, and cut slits on top for steam escape.
- Bake for 25-30 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (220g)
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg