Chicken & Pumpkin Pie

  • Total Time

    1h 15m
    • Prep Time

      45m
    • Bake Time

      30m
  • Serves

    6


A hearty, warming pie, stuffed full of seasonal pumpkin. This could also be made with leftover cooked chicken or turkey. If you can not find pumpkin replace with butternut squash.

Method

  1. Preheat the oven to 200ºC (400ºF, gas mark 6) 15 minutes before baking. Place the pumpkin with the sugar and 150ml/¼pt water in a pan and simmer for 20 minutes or until tender.

    • 450g Pumpkin (Peeled & Cubed)
    • 50g Billington's Unrefined Golden Granulated Sugar
  2. Cool slightly then mash to form a chunky purée. Mix in the ground ginger and cinnamon.

    • 1 tsp Ground Ginger
    • 1 tsp Ground Cinnamon
  3. Heat the oil in a frying pan, add the ginger and chicken. Cook gently for 5 minutes or until sealed and lightly browned.

    • 1 tbsp Olive Oil
    • 1 Ginger (5cm Piece)
  4. Add the spring onions and the red pepper and cook for a further 2 minutes. Add the flour and cook for 2 minutes. Stir in the stock and black pepper, bring to the boil, stirring, then remove from the heat and allow to cool.

    • 6 Spring Onions (Chopped)
    • 1 Red Peppers (Deseeded & Chopped)
    • 1 tbsp Plain White Flour
    • 400ml Chicken Stock
    • Season to Taste Black Pepper (Freshly Ground)
  5. If you want to make your own Shortcrust Pastry from scratch follow this simple video. Alternatively, you can use premade pastry. Roll the pastry out on a lightly floured surface and use half to line 20.4cm/8in deep pie plate. Press out any excess moisture from the pumpkin purée and spoon over the pastry base. Place the chicken filling on top. 

    • 350g Shortcrust Pastry (1 Sheet)
  6. Roll out the remaining pastry and place over the filling to form a lid, trim edges and seal. Roll out the pastry trimmings and shape to decorate the pie. Brush with a little beaten egg.

    Top Tip: Keeping your Hands Cool when Handling Pastry
    • 1 Large Free-Range Egg(s) (Beaten, To Glaze)
  7. Bake in a preheated oven for 30 minutes or until golden then serve with freshly steamed vegetables.

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