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1
Preheat oven to 375F.
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2
Slice tops off pumpkins.
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3
Remove seeds and pulp.
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4
Sprinkle insides of pumpkins with salt and pepper.
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5
Place pumpkins cut side up on a baking sheet.
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6
Cover pumpkins tightly with foil.
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7
Bake 25 to 30 minutes or just until skin is easily pierced with knife.
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8
Remove from oven.
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9
Reduce oven temperature to 350F.
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10
Melt butter in large saucepan over medium heat.
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11
Add flour and cook, stirring constantly until well blended, about 1 minute.
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12
Add broth and stir constantly until mixture is thick and bubbly, about 5 minutes.
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13
Add vegetables, onions, chicken and herbs.
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14
Add salt and pepper to taste.
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15
Remove from heat and divide mixture evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin).
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16
Unwrap pie dough and place on lightly floured work surface.
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17
With a sharp paring knife, cut (12) 6-inch-long, 1/2-inch-wide strips, and roll dough to resemble tendrils.
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18
Cut small leaf shapes, and with back of knife, gently press lines into leaf to resemble veins.
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19
Use egg wash as glue to attach dough strips, twisting gently to form coils.
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20
Attach leaves.
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21
Brush all decorations with egg wash.
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22
Return pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly.
