Save This hearty Pumpkin Spice Sourdough Chicken Pot Pie Cups recipe transforms traditional comfort food into individual servings with an autumn twist. The crispy sourdough cups cradle a creamy filling where classic pot pie meets seasonal pumpkin spice for a uniquely cozy meal perfect for fall evenings.
I created this recipe during a chilly October weekend when I wanted something special yet comforting for a small dinner gathering. The combination of sourdough and pumpkin spice was such a hit that it's become our signature autumn entertaining dish.
Ingredients
- For the Sourdough Cups: 6 thick slices sourdough bread The sturdier the better for creating cups that hold their shape
- For the Sourdough Cups: 2 tbsp unsalted butter melted Adds flavor and helps achieve golden crispy cups
- For the Filling: 2 cups cooked chicken breast diced Use rotisserie chicken to save time
- For the Filling: 1 cup carrots diced Choose firm bright orange carrots for best flavor
- For the Filling: 1 cup celery diced Adds essential aromatic flavor and pleasant crunch
- For the Filling: 1 cup frozen peas No need to thaw adds color and sweetness
- For the Filling: 1 small onion finely chopped Yellow onions work best for their mild flavor
- For the Filling: 2 tbsp unsalted butter Creates the base for your roux
- For the Filling: 2 tbsp all purpose flour Thickens the sauce perfectly
- For the Filling: 1 cup whole milk Provides richness look for organic if possible
- For the Filling: 1/2 cup low sodium chicken broth Controls saltiness while adding flavor
- For the Filling: 1/2 cup pumpkin puree Use 100% pure pumpkin not pie filling
- For the Filling: 1/2 tsp kosher salt Enhances all flavors without overpowering
- For the Filling: 1/4 tsp ground black pepper Freshly ground provides best flavor
- For the Filling: 1/2 tsp pumpkin pie spice The secret ingredient that elevates this dish
- For the Filling: 1/4 tsp dried thyme Adds subtle herbal notes that complement the spices
- For the Filling: 1/4 tsp garlic powder Gives depth without overpowering
- For Topping Optional: 2 tbsp grated Parmesan cheese Use freshly grated for best melting quality
- For Topping Optional: Fresh parsley chopped Adds bright color and fresh flavor contrast
Instructions
- Prepare the Oven and Tin:
- Preheat your oven to 375°F and lightly grease a 6 cup muffin tin using butter or cooking spray. Make sure to coat the sides well to prevent sticking when removing the finished cups.
- Create Sourdough Cups:
- Take each slice of sourdough bread and gently flatten it using a rolling pin. Apply even pressure starting from the center and working outward until each slice is about 1/4 inch thick but still holds together. Brush both sides generously with melted butter making sure to reach the edges. Press each buttered slice into a muffin cup working it in carefully to form a cup shape without tearing. The bread should extend slightly above the rim of each cup. Bake for exactly 10 minutes until the edges turn golden brown but not too dark as they will bake more later.
- Sauté the Vegetables:
- In a large skillet over medium heat melt 2 tablespoons of butter until it begins to foam slightly. Add the finely chopped onion diced carrots and celery. Sauté for a full 5 minutes stirring occasionally until vegetables begin to soften but still maintain some firmness. The onions should become translucent but not browned which would create a bitter taste.
- Create the Roux Base:
- Sprinkle the flour evenly over the sautéed vegetables and stir continuously for exactly 1 minute. This cooking time is crucial as it cooks out the raw flour taste without burning it. The mixture will look paste like and coat the vegetables completely forming the foundation of your creamy sauce.
- Develop the Creamy Sauce:
- While whisking constantly gradually pour in the milk and chicken broth in a slow steady stream. This technique prevents lumps from forming. Continue whisking until the mixture begins to thicken which takes about 3 minutes. The sauce should coat the back of a spoon and leave a clear path when you run your finger across it.
- Add Pumpkin and Seasonings:
- Add the pumpkin puree pumpkin pie spice dried thyme garlic powder salt and pepper to the thickened sauce. Stir thoroughly to fully incorporate the pumpkin which will give the sauce a beautiful golden color. Allow this mixture to cook for 2 minutes which helps the spices bloom and flavors meld together. The aroma should be noticeably fragrant at this point.
- Combine with Protein and Peas:
- Gently fold in the diced cooked chicken and frozen peas. The residual heat will warm the chicken and thaw the peas perfectly. Stir until everything is well combined and heated through about 2 minutes more. The filling should be thick creamy and hold together well but still be easily spoonable.
- Fill and Bake the Cups:
- Using a large spoon carefully fill each sourdough cup with the hot filling dividing it equally among all six cups. The filling should come just to the top of each bread cup without overflowing. If using sprinkle each cup with a light dusting of Parmesan cheese which will create a delicious golden crust as it bakes. Place the filled muffin tin back into the oven and bake for 15 to 20 minutes until the tops are bubbling and golden brown.
Save The pumpkin spice adds warmth without making the dish taste like dessert. I discovered this combination accidentally when I was low on herbs one evening and decided to experiment with my spice cabinet. The subtle sweetness balances perfectly with the savory elements creating a complex flavor profile that keeps everyone guessing what the secret ingredient might be.
Storage Tips
These pot pie cups maintain their texture best when stored separately from any additional sauce. Place cooled cups in an airtight container and refrigerate for up to 3 days. To reheat place them on a baking sheet in a 350°F oven for 10 minutes until heated through. The sourdough will regain its crispness better in an oven than a microwave which tends to make it soggy.
Make Ahead Options
Prepare the filling up to 2 days in advance and store refrigerated in an airtight container. The sourdough cups can be prebaked 1 day ahead and stored at room temperature in a paper bag. When ready to serve simply warm the filling reheat the cups for 5 minutes in the oven then fill and bake for the final 15 minutes. This makes entertaining much less stressful.
Seasonal Adaptations
Fall Version use butternut squash puree instead of pumpkin and add 1/4 cup dried cranberries for a sweet tart contrast
Winter Holiday Version add a pinch of cinnamon and 2 tablespoons of fresh sage to the filling for a festive twist
Spring Version substitute asparagus for celery and add 1/4 cup fresh herbs like dill and chives
Serving Suggestions
Pair with a simple arugula salad dressed with lemon vinaigrette for a bright contrast
Serve alongside roasted Brussels sprouts with balsamic glaze for a complete autumn meal
For brunch serve with a poached egg on top for an elevated weekend treat
Save Recipe FAQ
- → How do I prevent soggy sourdough cups?
Flatten bread well, brush with butter, and bake until lightly golden before adding filling. This creates a crispy shell.
- → Can I use a different meat?
Yes, turkey works as a substitute for chicken. For a vegetarian version, use mushrooms and extra vegetables.
- → Is homemade pumpkin puree necessary?
No, canned pumpkin puree works well in this dish for convenience and consistent texture.
- → How can I make this nut-free?
This dish is naturally nut-free but always check labels on bread and broth to ensure there are no hidden allergens.
- → What wines pair well with this?
Serve with crisp Chardonnay or a light-bodied Pinot Noir to complement the savory and spiced notes.
- → Can I prepare these ahead of time?
You can bake the sourdough cups and prepare the filling ahead, then assemble and bake fresh before serving.