PUMPKIN POT PIE / PIES

Steps:

• Preheat oven to 375°F.
• Slice tops off pumpkins.
• Remove seeds and pulp.
• Sprinkle insides of pumpkins with salt and pepper.
• Place pumpkins cut side up on a 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°F.
• 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 (approximately 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.