TASTEful Recipe: Chicken Pot Pie in a Sugar Pumpkin

TASTEful Recipe: Chicken Pot Pie in a Sugar Pumpkin

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102008RECIPE.jpgCincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!


Chicken Pot Pie in a Sugar Pumpkin

Serves 4



  • 2 Tablespoons butter
  • 1 Onion, chopped
  • 2 Stalks celery, chopped
  • 3 Carrots, chopped
  • 4 Tablespoons flour
  • 4 Cups chicken stock
  • 2 Cups chicken, shredded or chunked
  • 1/2 Cup green peas
  • 2 Potatoes, peeled and diced
  • 2 Tablespoons parsley, chopped



  • Preheat oven to 350 degrees.
  • Melt butter in a sauce pan.
  • Add onion and cook until tender.
  • Stir in celery and carrots.
  • Cook two minutes.
  • Add flour and cook two more minutes.
  • Pour in chicken stock.
  • Once it reaches a simmer, add potatoes.
  • Simmer until potatoes are tender.
  • Add chicken, parsley and peas.
  • Pour into prepared sugar pumpkin and bake for 20 to 30 minutes.


Chef’s Notes:

  • Thawed frozen peas may be substituted for fresh.
  • Cut off top of pumpkin and scoop out seeds, cleaning stringy flesh as you would a melon.
  • Save pumpkin seeds for roasting!


Photo: Courtesy of How Stuff Works