Pumpkin Pot Pie in a Pumpkin with Cheddar Bacon Biscuit Topping
This Pumpkin Pot Pie in a Pumpkin with Cheddar Bacon Biscuit Topping is the perfect fall dinner that everyone will love! All the goodness of a traditional chicken pot pie squared AND you get the cheddar bacon biscuit on top which perfectly compliments the creamy pot pie filling underneath. Everyone young and old in my family enjoys this recipe! If you are looking for a fun Halloween dinner this one looks like a bubbly pumpkin Calderon which makes it super festive!
How to make:
Prepping the pumpkin:
Cut the top 1/4th off of the top of the pumpkin, remove the seeds then rub a little olive oil, salt and pepper on the inside of the Pumpkin and roast for 1 hour at 350 F.
For the filling:
1 1/2 cups Onions
2 Tablespoons Olive Oil
1 cup Celery diced
2 cups Pumpkin – diced, I used the upper 1/4th of the pumpkin, I removed the skin and chunked it up.
5 Slices Bacon
1 Teaspoon Salt
1 Cup Shredded Chicken Breast
2 Cups Milk
2 Cups Chicken Stock
1/2 Teaspoon Black Pepper
12 ounces Frozen Mixed Vegetables (carrot, peas, green beans, corn)
1/4 cup Water
2 Tablespoons Corn Starch
Cheddar Bacon Biscuit
2 Cup Flour
2 Tablespoons Baking Powder
4 Tablespoons Butter, cold and cut into chunks
1 tsp Salt
1/4 cup Bacon
1 Cup Cheddar Cheese
2 Tablespoons Bacon Grease
3/4 cup Milk
In a Stock pot combine olive oil, onions, celery and pumpkin with salt and pepper. Cook over medium high heat for 3-4 minutes or until the vegetables start to sweat. Add the bacon, chicken stock, frozen vegetables and simmer for 10 minutes. Add the milk. Mix the water and corn starch together and whisk into the mixture. It will thicken slightly.
Pour the mixture into the pumpkin. Any leftovers that may not fit into the pumpkin save in the pot and serve with dinner when dishing up.
In a large bowl, combine flour, salt, baking powder and stir together. Add the butter and bacon grease into the dry mixture. Incorporate the cold butter in with your hands until the mixture seems crumbly. Add the cheddar cheese, bacon pieces and mix into the dry crumbly mixture. Add the milk last and the mixture should come together into a dough. Roughly roll the dough out and place over the pumpkin and bake at 425 F. for 15-20 minutes or until the biscuits are golden brown. Once it’s done serve and enjoy.
Pumpkin Pot Pie in a Pumpkin with Cheddar Bacon Biscuit Topping
Ingredients
- 1 Large Pumpkin Rub a little olive oil on a cleaned out pumpkin and sprinkle with salt and pepper.
- For the Filling:
- 1 1/2 Cups Onions
- 2 Tablespoons olive oil
- 1 Cup Celery diced
- 2 Cups Pumpkin - diced I used the upper 1/4th of the pumpkin, I removed the skin and dice it up.
- 5 Slices Bacon, cooked until crisp
- 1 Teaspoon Salt
- 1 Cup Shredded Cooked Chicken Breast
- 2 Cups Milk
- 2 Cups Chicken Stock
- 1/2 teaspoon black pepper
- 12 ounces Frozen Mixed Vegetables (carrot, peas, green beans, corn)
- 1/4 Cup water
- 2 Tablespoons Corn Starch
- Cheddar Bacon Biscuit
- 2 Cup Flour
- 2 Tablespoons Baking Powder
- 4 Tablespoons Butter cold and cut into chunks
- 1 teaspoon Salt
- 1/4 cup Bacon Pieces
- 1 Cup Cheddar Cheese
- 2 Tablespoons Bacon Grease
- 3/4 Cup Milk
Instructions
- Cut the top 1/4 of the pumpkin off and reserve that part for the pot pie filling. Clean out the seeds, rub olive oil on inside and sprinkle with salt and pepper. Roast for 1 hour on 375 F.
- In a Stock pot combine olive oil, onions, celery and pumpkin with salt and pepper. Cook over medium high heat for 3-4 minutes or until the vegetables start to sweat. Add the bacon, chicken stock, frozen vegetables and simmer for 10 minutes. Add the milk. Mix the water and corn starch together and whisk into the mixture. It will thicken slightly.
- Pour the mixture into the pumpkin. Any leftovers that may not fit into the pumpkin save in the pot and serve with dinner when dishing up.
- In a large bowl, combine flour, salt, baking powder and stir together. Add the butter and bacon grease into the dry mixture. Incorporate the cold butter in with your hands until the mixture seems crumbly. Add the cheddar cheese, bacon pieces and mix into the dry crumbly mixture. Add the milk last and the mixture should come together into a dough. Roughly roll the dough out and place over the pumpkin and bake at 425 F. for 15-20 minutes or until the biscuits are golden brown. Once it's done serve and enjoy.