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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Chicken & Pumkpin Pie

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.

Chicken & Pumpkin Pie
Total Time: 1 HR 15 MINS
Prep time: 45 MINS
Bake Time: 30 MINS
Skill Level: EASY


  • 450g Pumpkin (Peeled & Cubed)
  • 50g Unrefined Golden Granulated Sugar (we like Billington's)
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1 tbsp Olive Oil
  • 1 Ginger (5cm Piece)
  • 300g Chicken Breast(s) (Diced)
  • 6 Spring Onions (Chopped)
  • 1 Red Pepper (Deseeded & Chopped)
  • 1 tbsp Plain White Flour
  • 400ml Chicken Stock
  • Season to Taste Black Pepper (Freshly Ground)
  • 350g Shortcrust Pastry (1 Sheet)
  • 1 Large Free-Range Egg (Beaten, To Glaze)

The 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.

  2. Cool slightly then mash to form a chunky purée. Mix in the ground ginger and 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.

  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.

  5. 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.

  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: Keep your Hands Cool when Handling Pastry. Simply run them under a cold tap for a couple of seconds before patting them dry and work the pastry before the heat up again!

  7. Bake in a preheated oven for 30 minutes or until golden then serve with freshly steamed vegetables.

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