Get ready to transform your dinner routine with a mouthwatering twist on the classic pot pie! This Easy Chicken Pumpkin Pot Pie is about to become your new obsession, combining the creamy, comforting flavors of traditional pot pie with a surprising pumpkin punch that will have your taste buds dancing. Perfect for chilly evenings or when you need a quick, impressive meal that looks like you spent hours in the kitchen (but totally didn't)!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup cooked shredded chicken
- 1 cup canned pumpkin puree
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 pre-made pie crust
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 9-inch pie dish by lightly greasing it with cooking spray or butter.
- In a large mixing bowl, combine the shredded cooked chicken, canned pumpkin puree, and chicken broth. Stir until the mixture is smooth and well-integrated.
- Add the frozen mixed vegetables to the chicken and pumpkin mixture. Sprinkle in the salt, black pepper, and dried thyme. Mix thoroughly to ensure all ingredients are evenly distributed.
- Carefully unroll the pre-made pie crust and gently place it into the prepared pie dish, pressing it against the bottom and sides to fit snugly.
- Pour the chicken and pumpkin filling into the pie crust, spreading it evenly to create a smooth surface.
- If desired, use any remaining pie crust to create a decorative top layer or lattice design. If covering completely, be sure to cut a few small vents to allow steam to escape.
- Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pot pie cool for 10-15 minutes before serving to allow the filling to set.
- Slice into 6 servings and serve hot, enjoying the creamy, savory blend of chicken, pumpkin, and vegetables.
Tips
- For extra flavor, consider using rotisserie chicken or seasoning your chicken with additional herbs before shredding.
- Make sure to let the pot pie rest for 10-15 minutes after baking - this helps the filling set and makes serving much easier.
- If you want a crispier crust, brush the top with an egg wash (1 beaten egg + 1 tablespoon water) before baking.
- Feel free to customize your vegetable mix - frozen mixed vegetables work great, but you can also use fresh seasonal veggies.
- This recipe freezes beautifully! Prepare the pot pie, wrap tightly, and freeze before baking for an easy future meal.
- For a gluten-free version, use a gluten-free pie crust and check that your chicken broth is gluten-free.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 45mg
