Pumpkin Curry Pot Pie

We’re elbows deep in squash season, and that means more gourds than you can shake a jack-o-lantern at! Stop by Oliver’s to check out this bounty of seasonal squash, and pick up your locally grown Muelrath Ranch pumpkins just in time for Halloween. We love a classically sweet pumpkin pie, but there’s also an untapped world of savory pumpkin pie potential. This pot pie is loaded with big pieces of tender chicken, cubed pumpkin, and fresh veggies all wrapped up in a rich curry gravy. Serve it up with a side salad of winter greens for a hearty meal perfect for those cold fall nights.

  • Serves: 6-8 servings
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

Ingredients

  • 1 Frozen Pie Crust, thawed but kept very cold
  • 2 c. Cooked Kabocha or Red Kuri Pumpkin, skinned & cut into 1 inch cubes
  • 2 c. Boneless/Skinless Chicken Breasts, cooked & shredded
  • 1 c. Green Peas
  • 2 large Carrots, skinned & cubed
  • 2 Cooked Red Potatoes, skinned & cut into 1 inch cubes
  • 1 Red Bell Pepper, thinly sliced
  • 1 Yellow Onion, finely diced
  • 4 Garlic Cloves, roughly chopped
  • 4 c. Chicken Stock
  • 1 1/2 tbsp. Curry Powder
  • 1 tbsp. Flour
  • 3 tbsp. Butter
  • 1/2 tsp. Salt

Instructions

  1. Preheat oven to 375 degrees. Heat 1 tablespoon of butter in a large skillet on medium, and saute onions until translucent. Add garlic and continue cooking until fragrant, then stir in peas and carrots. Cook until carrots are lightly softened and peas are tender, then melt in remaining butter. Add flour and curry powder, and cook until pasty and fragrant; whisk in chicken stock, and raise heat to medium-high.

  2. Bring filling to simmer and allow gravy to thicken slightly before folding in kabocha, chicken, and potatoes. Let additional ingredients heat while gravy continues to thicken. When thick and creamy, top with pie dough. Cut into a fun, spooky face to vent or simply make a few slits in the crust. Bake for 45 minutes to 1 hour or until crust is crisp and filling is hot. Allow pie to rest for 5 to 7 minutes before serving.

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