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Chicken And Pumpkin Pot Pies

Chicken and pumpkin pot pies

Whip up these delicious chicken and pumpkin pot pies and get cozy on a winter's night. This recipe is one of a kind - loaded with flavours yet low in sodium. The perfect comfort food on a cold day.


Serves: 2

Number of ingredients: 12

Difficulty: Easy

To prep: 10 minutes

To cook: 35 minutes

Nutrition per serving

  • Energy: 1706kJ

  • Protein: 54g

  • Fat - Total: 6g

  • Fat - saturated: 1g

  • Carbohydrate: 29g

  • Fibre: 8g

  • Calcium: 91mg

  • Sodium: 194mg


  • 250g chicken breast fillet
  • 450g butternut pumpkin, chopped coarsely
  • 1 small leek (200g), sliced thinly
  • 1 clove garlic, crushed
  • 1/4 teaspoon thyme leaves
  • 1/4 cup (60ml) water
  • 1 teaspoon plain (all-purpose) flour
  • 2 sheets filo pastry
  • 1 egg white, beaten lightly
  • 1 teaspoon coarsely chopped pepitas
  • 30 gram firmly packed small beetroot leaves
  • 1 teaspoon lemon juice


  1. Place chicken in a medium saucepan; cover with cold water. Bring to the boil; reduce heat, simmer, uncovered, for 10 minutes or until chicken is cooked through. Drain chicken reserving ½ cup of the poaching liquid. Shred chicken.
  2. Meanwhile, boil, steam or microwave pumpkin until tender; mash coarsely.
  3. Preheat oven to 200°C/400°F.
  4. Cook leek, garlic, thyme and the water in a medium saucepan over medium heat, stirring occasionally, for 5 minutes or until leek is tender. Add flour; cook, stirring, for 2 minutes or until slightly thickened. Add chicken, reserved poaching liquid and pumpkin, bring to the boil, stirring, for 2 minutes or until thickened slightly. Season with pepper to taste.
  5. Brush pastry sheets with egg white, folding in half three times to make a square. Brush edges of two 1-cup (250ml) heatproof ramekins with egg white. Divide chicken mixture between ramekins, top with pastry squares turning edges of pastry upwards. Brush tops with egg white. Using a small sharp knife, make a hole in the centre of each pie; sprinkle with pepitas. Bake pies for 25 minutes or until pastry is browned lightly
  6. Combine beetroot leaves and juice in a small bowl, season with pepper to taste. Serve hot pies with beetroot leaves.