Pumpkin Chicken Pot Pie

Ingredients

• 454 g (1 lb)chicken breasts, cubed
• ½ tspsalt
• ½ tsppepper
• ½ tsppaprika
• 300 g (2 cups)fresh pumpkin, chopped
• 1 largeyellow onion, chopped
• 3 clovesgarlic
• 57 g (4 tbsp)butter
• 24 g (3 tbsp)plain flour
• 360 ml (1½ cups)milk
• 150 g (1 cup)frozen peas, thawed
• 1 sheetpuff pastry
• 1egg, whisked for egg wash
• as neededoil, for cooking the chicken
• to tastesalt and pepper, extra for seasoning
• to servefresh cream
• to serveparsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (355°F).

2. 2

   Season the chicken

   If frozen, thaw the puff pastry. Cut the chicken into cubes and season it with the salt, pepper and paprika.

3. 3

   Cook the chicken

   Heat some oil in a non-stick pan and add the chicken. Cook over high heat for 5–7 minutes, tossing as it cooks. Transfer it to a plate to cool slightly, then shred it once it is cool enough to handle.

4. 4

   Soften the vegetables

   In the same pan over medium heat, melt half the butter. Add the pumpkin and onion and cook for 7–9 minutes, until mushy.

5. 5

   Make the sauce

   Add the remaining butter and the flour, then stir for 30 seconds. Pour in the milk and stir.

6. 6

   Add the filling

   Add the peas and chicken, then mix them into the sauce.

7. 7

   Season the mixture

   Stir the filling for a minute or two, then remove the pan from the heat. Taste and add more salt and pepper if needed.

8. 8

   Fill the pastry

   Line a pan or baking tray with the rolled-out puff pastry and add the filling.

9. 9

   Cover the pie

   Top with strips of puff pastry arranged in a lattice, or use a large piece to cover the pan.

10. 10

    Bake the pie

    Brush the pastry with the whisked egg. Bake at 180°C (355°F) for 30 minutes.

11. 11

    Serve the pie

    Serve with fresh cream and parsley.

What is pumpkin chicken pot pie?

Pot pie is an American savoury bake of a filling enclosed or topped with pastry. This version pairs chicken with pumpkin, peas and a simple milk-based sauce.

Fresh pumpkin softens into the filling as it cooks, while puff pastry gives the pie a crisp, flaky top. The combination makes a hearty dish with a subtle squash flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 18g protein, 25g carbs, 21g fat.

The pastry, flour, milk and pumpkin contribute most of the carbohydrates, while butter and pastry supply much of the fat. Chicken provides the main protein, with smaller amounts from the milk and peas. Serve with a generous portion of vegetables or a crisp salad to balance the meal.

Preparing the chicken

Seasoning first: the salt, pepper and paprika coat the chicken before it goes into the pan. The recipe then cooks it quickly over high heat before shredding it and returning it to the filling.

Softening the pumpkin

Cook the vegetables: give the pumpkin and onion 7–9 minutes over medium heat, until they are mushy. This soft texture helps them blend into the creamy filling rather than stay firm chunks.

Getting the filling smooth

Butter and flour: stirring them together for 30 seconds helps form the base of the sauce. Add the milk and stir it in, then mix through the peas and shredded chicken.

Final seasoning: taste the mixture after stirring it for a minute or two. The recipe allows for extra salt and pepper at this stage.

Choosing the pastry top

Lattice: strips leave openings across the surface. For a simpler finish, use a large piece of pastry to cover the pan, as the method suggests.

Baking until golden

Egg wash: brush it over the pastry before baking to help the top colour. Bake at 180°C for 30 minutes, as directed.

Serving the pie

Let the pie stand briefly after baking so the filling is easier to serve. The recipe suggests fresh cream and parsley alongside it.

Recipe notes & tips

• Thaw frozen puff pastry before rolling it out.
• Keep the chicken moving as it cooks over high heat.
• Shred the chicken only after it has cooled enough to handle.
• Stir the flour and butter for the full 30 seconds before adding the milk.
• Taste the filling before assembling and adjust the seasoning if needed.
• Brush the pastry evenly with egg wash for a more even finish.

Variations

• Add herbs: stir chopped parsley into the filling for extra freshness.
• Use a lattice: arrange pastry strips across the top instead of covering it completely.
• Try mixed squash: replace some of the pumpkin with another fresh winter squash.
• Add more peas: increase the peas for a sweeter vegetable note.
• Season differently: add a little extra paprika to bring out its savoury warmth.

Common mistakes to avoid

• Undercooking the pumpkin: cook it until mushy so it softens into the filling.
• Adding flour too late: stir it with the butter for 30 seconds before pouring in the milk.
• Shredding hot chicken: let it cool slightly first so it is easier to handle.
• Skipping the taste test: check the filling before it goes into the pastry and add seasoning if needed.
• Leaving the pastry unbrushed: coat it with egg wash before baking.

How to store

Cool leftovers, cover them and refrigerate for up to 3 days. Reheat in an oven until piping hot throughout; the pastry may soften after storage.

Frequently asked questions