Lazy Girl Pumpkin & Chicken Pot Pie
Chef Alexa
6
30 minutes
50 minutes
Dinner
Chicken pot pie is the ULTIMATE Fall Food, so I had to add a Tooksies Twist!
Ingredients
1 red onion, sliced
2 stalks celery, diced finely
2 carrots, diced finely
5 cloves garlic, minced
2 cups diced pumpkin, seeds and skin removed
1/3lb sting beans, ends removed
1 rotisserie chicken
2 tbsp olive oil
1 1/2 tsp salt, divided
1/2 tsp black pepper
2 tbsp jerk me up scotchie
1 maggi and onion bouillon
2 tbsp flour
1/4 cup white wine
1 1/2 cup chicken broth
3 oz cream cheese
1/4 cup heavy cream
2 sheets puff pastry, thawed in fridge
1 egg, beaten
1 tsp every ting scotchie
Directions
Preheat your oven to 375F, grease your ovenproof casserole dish
Let’s prep our mirepoix - (onion, celery, and carrot)
Smash and mince your garlic cloves
Peel and deseed the pumpkin, cut into 1” dice and set aside
Cut the ends off the string bread and cut into 1/4” thick rounds
Remove the skin and bones from the chicken and cube up the rest
In a wide sauce pan add olive oil, your mirepoix, pumpkin, salt, black pepper, jerk meat up scotchie and garlic have that sweating for about 3 minutes
Before sprinkling in the flour. Be sure to mix the flour so it can cook for about 1-2 minutes before deglazing with wine
Deglaze, add in chicken broth, cream cheese, and the chicken
Have that going for about 3 minutes before adding in the heavy cream
Turn off the heat, then mix in the string beans
On a floured surface, roll out one sheet of puff pastry and drape it in your baking dish, ensuring the pastry comes over the sides of the dish, fork the base and fill with pot pie filling.
Cut the ends off the base pastry before getting fancy and using the second sheet of puff pastry to top the pie
Just ensure you make some vent holes
Whisk 1 egg and brush over pastry and sprinkle on every ting scotchie and bake off in the oven until pastry is nice and golden brown about 45 minutes
Remove from oven and allow to cool for about 3-5 minutes before serving! This bad boy will be hot!!
