Pumpkin Pot Pie Pies

---

These are cute little pumpkin bowls, with yummy chicken pot pie in the center covered with pie crust. My kids love these. i think having their own little pumpkin bowl makes them feel extra special.

---

Steps

---

Preheat oven to 375f.

---

Slice tops off pumpkins.

---

Remove seeds and pulp.

---

Sprinkle insides of pumpkins with salt and pepper.

---

Place pumpkins cut side up on a baking sheet.

---

Cover pumpkins tightly with foil.

---

Bake 25 to 30 minutes or just until skin is easily pierced with knife.

---

Remove from oven.

---

Reduce oven temperature to 350f.

---

Melt butter in large saucepan over medium heat.

---

Add flour and cook , stirring constantly until well blended , about 1 minute.

---

Add broth and stir constantly until mixture is thick and bubbly , about 5 minutes.

---

Add vegetables , onions , chicken and herbs.

---

Add salt and pepper to taste.

---

Remove from heat and divide mixture evenly among cooled pumpkin shells.

---

Unwrap pie dough and place on lightly floured work surface.

---

With a sharp paring knife , cut 6-inch-long , 1 / 2-inch-wide strips , and roll dough to resemble tendrils.

---

Cut small leaf shapes , and with back of knife , gently press lines into leaf to resemble veins.

---

Use egg wash as glue to attach dough.

---

Ingredients

---

sugar pumpkin, salt & fresh ground pepper, butter, all-purpose flour, canned chicken broth, frozen mixed vegetables, frozen pearl onions, cooked chicken, dried thyme, dried sage, fresh parsley, refrigerated pie crust, egg, milk