Pumpkin Pot Pie Pies
Indulge in the cozy flavors of fall with these irresistible Pumpkin Pot Pie Pies! A creative twist on the classic pot pie, this recipe combines a velvety pumpkin puree base with hearty vegetables, fragrant herbs, and optional shredded chicken, all encased in a flaky, golden pie crust. Perfect for individual servings, these charming mini pies are baked to perfection in ramekins, offering a warm and comforting meal that’s ideal for chilly evenings. With hints of garlic, onions, thyme, and a creamy broth, every bite is brimming with savory, autumn-inspired goodness. Whether served on a holiday table or as a weeknight dinner, these personal pot pies are sure to delight!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 Carrots, diced
- 1 Celery stalk, diced
- 1 cup Pumpkin puree
- 1 cup Chicken or vegetable broth
- 0.5 cup Heavy cream
- 1 cup Cooked shredded chicken (optional)
- 0.5 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Thyme, dried
- 2 tablespoons All-purpose flour (for thickening)
- 2 sheets Pie crust dough (store-bought or homemade)
- 1 Egg, beaten (for egg wash)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
Sprinkle the flour over the vegetables and cook for 1 minute, stirring continuously.
Stir in the pumpkin puree, chicken or vegetable broth, and heavy cream. Continue stirring until the mixture is smooth and starts to thicken.
If using, add the shredded chicken to the skillet, followed by the frozen peas. Stir in the salt, black pepper, and thyme. Cook for 3-4 minutes until the mixture is heated through.
Remove the skillet from the heat and let the filling cool slightly while you prepare the pie crusts.
Roll out the pie crust dough and cut it into circles large enough to line the insides of 4 small ramekins or individual pie dishes, with a little overhang.
Press the dough into the ramekins, making sure it covers the sides. Divide the pumpkin pot pie filling evenly among the ramekins.
Cut additional circles or shapes from the remaining dough to create the top crusts or decorative lattice designs. Place these over the filling and seal the edges by crimping with your fingers or a fork.
Brush the tops of the crusts with the beaten egg to create a golden, shiny finish.
Use a sharp knife to cut small slits into the top crusts to allow steam to escape while baking.
Place the ramekins on a baking sheet to catch any spills, then bake in the preheated oven for 25-30 minutes or until the crusts are golden brown and crispy.
Remove the pies from the oven and let them cool slightly before serving. Enjoy your Pumpkin Pot Pie Pies!
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 26.5 g | 133% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 9.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
