Olivia's Pumpkin Pot Pie is roasted and served in a pumpkin for the ultimate autumn vibes.
Hollow out the pumpkin and cut it into cubes. Roast the cubes and pumpkin on parchment paper for approximately 15 minutes, with the oven set at 375 degrees Fahrenheit.
Melt the garlic butter on high heat. Add the ginger, onions, leeks, carrots and celery. Sauté everything until it is translucent. Add the flour and stir the pot constantly to make a roux for thickening. Add the chicken stock, thyme, bay leaves, salt and pepper. Bring it to a boil. Add the roasted chicken and pumpkin to the pot and bring it back to a boil. Transfer the contents to the hollowed-out pumpkin . Top the pumpkin with puff pastry and brush the pastry with egg.
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