This Jack-O-Lantern Pumpkin Pot Pie is sure to become one of your new fall favorites! Its Creamy filling chalked full of fresh pumpkin, beets, peas, carrots and smoked gouda is so decadent tasting you would never guess its healthy.
October has officially begun which means fall has arrived! I want to kick of the first post of October with one of my fall favorites, Pot Pie, with a Halloween twist!
Lets get right to it shall we….
We start this super simple recipe by browning some chicken thighs in your dutch oven.
“But chicken breasts are healthier”….blah blah blah.
You can certainly use chicken breast instead as they are lower in fat, but chicken thighs add a ton more flavor. They are also much cheaper and less likely to dry out like the breast sometimes do. Fat is not the enemy my friends. Fat = juicy chicken and flavor.
Next we add all that beautiful fall pumpkin. Stir it around and scrap up all that delicious chicken bits on the bottom. Chicken stock and seasonings join the pot and it all hangs out to get acquainted with each other for a bit.
To finish off the filling we add the rest of the veggies, an easy slurry and grated smoked Gouda. This creates a creamy mixture that will thicken when it bakes without the use of any fat at all. After the velvety filling is finished all you have to do is pour into ramekins, cut out your fun pumpkin faces and top your pies.
Cutting the pumpkin faces is a fun task for little helpers in the kitchen.
They bake up so cute.
Look at that super chunky and colorful filling!
This healthy, veggie filled pot pie is super adaptable to your diet and taste preferences.
Make it vegetarian:
Swap out the chicken for protein packed edamame.
Make it Dairy Free:
Leave out the cheese, use a dairy free pie crust and BAM, its dairy free.
Change the Vegetables:
Don’t like or want to bother cutting up a pumpkin? no problem, use butternut squash instead. You can even buy it pre-cut for speedy prep. Change out any of the vegetables depending on what you have in your fridge.
If you haven’t noticed yet, I love make-ahead and freezer friendly meals. Recipes like my Vegetarian Shepherds Pie, Spinach Quiche, and Chicken Bacon Ranch Ravioli are great for meal prep or entertaining. This Pumpkin Pot Pie is the same. You can do all the work one day, store it in the fridge or freezer and have meals ready and waiting for a busy week. If your entertaining you can make this days in advance and then bake it before company arrives. Now you get to enjoy your own party and mingle with your guests instead of standing over the stove.
Enjoy healthy Pumpkin Pot Pie
- ½ pound boneless skinless chicken thighs ( or one bag of frozen edamame for vegetarian)
- 80g (1/2 cup) onion, diced
- >50g(1/2 cup) 2 celery ribs, chopped
- 500g (3 cups) fresh butternut squash or pumpkin, chopped
- 136g (1 cup) fresh beets, chopped
- 3 cups chicken or vegetable stock, divided
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- ½ tablespoon died sage
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 120g (4 ounces) fat-free cream cheese
- 60g (2 ounces) smoked gouda cheese, grated
- 10 ounce bag frozen peas and carrot blend
- 1 pie crust.
- Season chicken with salt and pepper. Heat a dutch oven over medium and spray with cooking spray. Add the chicken and cook 2-3 minutes per side or until browned. Remove chicken from the pan and set aside.
- Add the onions and cook until browned and soft. Add in the celery, squash or pumpkin, and beets and cook for 5 minutes. Stir in 21/2 cups of broth, garlic, parsley and sage. Chop the chicken into bite size pieces and return to the pot. Reduce the heat to low and let simmer for 10-15 minutes or until the beets and squash are tender and the chicken is fully cooked.
- Whisk the cornstarch and flour into the remaining ½ cup of stock in a small bowl. Stir the cornstarch mix and cream cheese into the pot. Season with salt and pepper and cook for a few minutes to thicken up.
- Add in the frozen peas and carrots and gouda cheese and stir to combine. Pour the filling into a large baking dish or 8-10 individual small pie dishes.
- Cut out your jack-0-lantern face from the pie crust and lay it over the filling pressing it around the edges of the dish or dishes.
- Bake in a preheated 375 degree oven for 20-30 minutes or until the crust is golden and the filling is bubbling.
Make ahead: make the pie as directed up until baking. After the pie is topped with the pie crust cover and place in the fridge. Bake as directed when ready.
To Freeze: after you top the pie with the pie crust cover and place in the freezer for up to 3 months. To bake; thaw overnight in the fridge and bake as directed.
Pin Pumpkin Pot Pie
Whats in your dream pot pie?
What are some of your favorite fall meals?
Do you ever have any special halloween inspired dinners?