Pumpkin Chicken Pie

Jenny Smith
Jenny Smith

Prep: 20min

Cook: 50min

Total: 1h10min

Yield: 2-4 servings

Dish: New Zealand Original

Cuisine: New Zealand


  • 1 pumpkin (microwave for 30 seconds, dice, then peel off the skin with a small knife)
  • 2 potatoes (peeled and finely sliced into 1-2mm slices, dauphinoise style)
  • 1 tbsp of curry powder
  • 2 chicken breasts (or 4-6 chicken thighs)
  • 1 tbsp of cooking oil
  • 1 tsp of freshly crushed ginger
  • 2 tsp of freshly crushed garlic
  • Parmesan cheese for topping
  • 1 cup of milk
  • 1/2 cup of chicken stock
  • 1 tbsp of cornflour
  • 1 egg


  1. Lay diced pumpkin in the base of a casserole dish and coat in curry powder
  2. Dice chicken into 2cm cubes and fry in cooking oil with ginger and garlic for 2 mins
  3. Layer your pie with the pumpkin on the base, then chicken and finally potato on top.
  4. To make the sauce: In a pot add chicken stock and milk, then cornflour and slowly bring to a simmer, stirring continuously. Remove from the heat and stir through 1 tsp of curry powder and a lightly whisked egg
  5. Pour the sauce over the whole dish and top with the grated cheese
  6. Bake for 50 minutes then grill the top for 10 minutes until brown and crisp on top

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Keywords: Pumpkin Chicken Pie, Chicken Pie, Pumpkin Pie