- 6 sugar pumpkins or acorn squash (1 to 2 pounds each)
- salt and ground black pepper
- 6 T butter
- 6 T all-purpose flour
- 3 cups canned chicken broth
- 8 oz frozen mixed vegetables
- 8 oz frozen pearl onions or chopped onions
- 4 cups cooked chicken, cut into bite-sized pieces
- 1 T dried thyme
- 1 T dried leaf sage
- 2 T finely chopped fresh parsley
- 1 refrigerated pie crust
- 1 egg beaten with 1 T milk for egg wash
Preheat oven to 375 degrees. Slice tops off pumpkins. Remove seeds and pulp. Sprinkle insides of pumpkin with salt and pepper. Place pumpkins cut side up on 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 350 degrees.
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 (approx. 1-1/2 cups per pumpkin).
Unwrap pie dough and place on lightly floured work surface. With a sharp paring knife, cut (12) 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 strips, twisting gently to form coils. Attach leaves. Brush all decorations with egg wash. Return pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly.