Pumpkin Pot Pies
sugar pumpkins or acorn squash (1 to 2 pounds each)
Salt and ground black pepper
6 tablespoon butter
3 cups canned chicken broth
8 ounces frozen mixed vegetables
8 ounces frozen pearl onions or chopped
4 cups cooked chicken, cut into bite-size pieces
1 tablespoon dried thyme
1 tablespoon dried leaf sage
tablespoons finely chopped fresh parsley
1 refrigerated pie crust
1 egg beaten with 1 tablespoon milk for egg wash
Preheat oven to 375(o)F. Slice tops off pumpkins. Remove seeds and pulp.
Sprinkle insides of pumpkins with salt and pepper.
Place pumpkins cut side
up on a baking sheet. Cover pumpkins tightly with foil. Bake 25 to 30
minutes or just until
skin is easily pierced with knife. Remove from oven.
Reduce oven temperature to 350(o)F.
2. Melt butter in large saucepan
over medium heat. Add flour; cook and stir
1 minute or until well blended. Add broth; cook and stir about 5 minutes or
mixture is thick and bubbly. Add vegetables, onions, chicken and
herbs. Season with salt and pepper. Remove from heat and
evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin).
3. Unwrap pie dough and place
on lightly floured work surface. With sharp
paring knife, cut twelve 6-inch-long, 1/2-inch-wide strips; roll dough
to resemble tendrils. Cut small leaf shapes; with back of knife,
gently press lines into leaf to resemble veins.
Use egg wash as glue to attach dough strips, twisting gently to form
coils. Attach leaves. Brush all decorations with egg
pumpkins to oven and bake about 30 minutes, or until pie dough is golden
and filling is hot and bubbly.