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Monday, 9 October 2017

RECIPE: Pumpkin and Chicken Pie with a Halloween Twist

As Halloween is quickly approaching and we went pumpkin picking at the weekend, it only seemed right to cook up some of Isabella's favourite chicken pies with a Halloween twist. The basis of the pie is based around the leftovers from a chicken roast dinner, so really easy and quick to put together. Though I've popped a recipe down below you can swap in or out most of the ingredients to create a pie both you and/or your little ones will love. I often will make a batch of mini pies and then put them in the freezer for a day when there simply isn't time to be cooking from scratch. I will also do a big pile of mashed potato, portion it up and freeze that too. Taking a mini pie and portion of mashed potato out of the freezer and putting it in the fridge the night before makes life so much easier. For the pumpkin in the pie I roasted large slices, then chopped them up, but they are also delicious as part of a meal. I had them as a vegetarian option with a roast dinner, simply with black pepper and fresh sage sprinkled over the top during cooking. Whether this be a 'go-to' weekly recipe or just one to use up those excess pumpkins from pumpkin picking I hope you really enjoy these mini pies.
What you'll need:
(Makes 7 mini pies)
1 packet ready-rolled Shortcrust pastry
1/2 small roast chicken, meat shredded
1 Broccoli, cut into florets
2 Carrots, peeled and chopped
1 Leek, sliced
1/4 medium Pumpkin, cut into wedges
2 balls of cooked Sage and Onion Stuffing, broken into chunks (this is pretty high in salt, so I keep it to a minimum when giving this to Isabella. My husband has a lot more stuffing in his pies.)
600ml Homemade white sauce (melt butter and flour together in a pan, gradually add the milk until you have a thick creamy sauce)
Black pepper, to taste
Fresh sage, to taste
1 tsp Dried sage, chopped
1 tbsp. Milk

What to do:
1) Preheat the oven to 180'C. Place the wedges of pumpkin onto a baking tray, spray with FryLight (or oil), sprinkle with black pepper and dried sage and roast for 20-25 minutes or until golden/soft.
2) Add the carrots to a saucepan of boiling water and simmer for 10 minutes, add in the broccoli and cook for a further 10 minutes. Drain. 
3) In the pan that had the carrots in, spray some FryLight and fry the leeks for 10 minutes. Add the fresh sage and fry for a further 1 minute. 
4) To mini ovenproof dishes (I used ramekins) add the cooked carrots, broccoli, leeks, broken up stuffing, shredded roast chicken, chopped roasted pumpkin wedges and mix together well.
5) Spoon in enough white sauce into each dish to combine the ingredients (add more if you prefer a saucier pie).
6) Cut the pastry to fit over the top of each dish, use a fork to press around all of the edges and add any Halloween toppings with the leftover pastry. I used some scrabble cookie cutters to say Boo and fashioned a pumpkin from a flower cutter. *Note to self - buy some Halloween cookie cutters.
7) Prick a hole in the top of each pie to let the steam escape, place them on a baking tray and cook for 20-25 minutes or until the pastry is golden. Serve with mashed potato or whatever takes your fancy; it's all about comfort food here.

What's your favourite food to enjoy around Halloween?

Feel free to leave a comment - I love reading every single one :)

Helen x


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20 comments

  1. Oh, I would never have thought to put pumpkin and chicken together - what a wonderful idea! I love a good pie and yours look amazing!

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  2. I think I'll have to try this . I would have never thought to use pumpkin in this way. Honestly I have only ever used an actual pumpkin for carving. After reading so many blogs about what I can actually do with a pumpkin ,I think this year I'm going to try something different !!!! Finally hahahah

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  3. Ohh this recipe sounds so yummy ! I cannot wait to try it also your photos and the eay you presented tge pie made me hungy x

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  4. Ooooh the perfect recipe for October - off to Pin this for later so I can make this at the weekend x

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  5. I love the little boo on the top of these, so cute. To be honest I don't do anything different at halloween as I rarely have the time x

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  6. Sounds like the perfect home baked recipe for this autumn. They had some lovely pumpkins in Lidl so will have to have a go at making this x

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  7. These are ever so cute and sound delicious. I think my favourite at Halloween is a recipe I found a few years ago to make ghost pizzas!

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  8. Your pie looks great. I might try making this with Quorn pieces for a veggie version x

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  9. Wow - this looks and sounds absolutely delicious! What a combination!

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  10. I've got loads of frozen pumpkin in the freezer so i can't get enough pumpkin based recipes at the moment.

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  11. I love pumpkin but never know what to do with it. Going to try this

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  12. I would never have thought to put pumpkin and chick together, but you;ve inspired me! What a fabulous Halloween themed pie!

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  13. I have never had a chicken and pumpkin pie before so I am definitely curious of the taste, it does look yummy though

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  14. I never thought about pumpkin in a pie, but this does sound delicious!

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  15. We love pie and I would never think to put these together. It looks delicious and a great way to use the pumpkin!

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  16. I am a vegetarian but your recipe has given me inspiration to make my own version using quorn chicken. Your recipe looks delicious x

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  17. I have never cooked Pumpkin before, it sounds great with chicken. Beautiful photos :)

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  18. We have just been pumpkin picking and I never know what to do with the insides - will give this a try

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  19. I would never have thought of making chicken and pumpkin pies. Perfect for this time of year x

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  20. What a lovely way to use up pumpkin! Love the Halloween twist on them :) X

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