Pumpkin Spice Sourdough Cups (Printable)

Chicken and vegetables in pumpkin-spice cream sauce, baked in crispy sourdough cups for cozy autumn comfort.

# Components:

→ Sourdough Cups

01 - 6 thick slices sourdough bread
02 - 2 tablespoons unsalted butter, melted

→ Filling

03 - 2 cups cooked chicken breast, diced
04 - 1 cup carrots, diced
05 - 1 cup celery, diced
06 - 1 cup frozen peas
07 - 1 small onion, finely chopped
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1 cup whole milk
11 - 1/2 cup low-sodium chicken broth
12 - 1/2 cup pumpkin puree
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon ground black pepper
15 - 1/2 teaspoon pumpkin pie spice blend
16 - 1/4 teaspoon dried thyme
17 - 1/4 teaspoon garlic powder

→ Optional Topping

18 - 2 tablespoons grated Parmesan cheese
19 - Fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.
02 - Flatten each sourdough bread slice using a rolling pin. Brush both sides with melted butter. Firmly press each slice into a prepared muffin cup to create a shell. Bake for 10 minutes, until lightly golden. Set aside.
03 - In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped onion, diced carrots, and diced celery. Sauté for 5 minutes until the vegetables are softened.
04 - Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1 minute to form a roux.
05 - Gradually whisk in the whole milk and low-sodium chicken broth. Continue stirring constantly until the mixture thickens to a sauce consistency, approximately 3 minutes.
06 - Stir in the pumpkin puree, pumpkin pie spice blend, dried thyme, garlic powder, kosher salt, and ground black pepper. Cook for 2 minutes, allowing the flavors to meld.
07 - Add the diced cooked chicken breast and frozen peas to the skillet. Stir until thoroughly combined and heated through. Remove the skillet from the heat.
08 - Spoon the prepared filling evenly into each of the pre-baked sourdough cups.
09 - If desired, sprinkle the tops with grated Parmesan cheese. Place the filled cups back into the oven and bake for 15–20 minutes, or until the tops are golden brown and the filling is bubbling.
10 - Allow the pot pie cups to cool for 5 minutes. Garnish with fresh chopped parsley before serving warm.

# Expert Advice:

01 -
  • Ready in just 1 hour from start to finish
  • Uses simple ingredients with a seasonal twist
  • Perfect for meal prep and impressing dinner guests
  • Individual portions make serving easy and elegant
02 -
  • Each cup contains a complete balanced meal with protein vegetables and carbs
  • Can be made up to 2 days ahead and reheated successfully
  • Perfect for using leftover rotisserie chicken or turkey after holidays
  • The sourdough cups become delightfully crisp on the outside while staying slightly chewy where they meet the filling
03 -
  • The key to perfect sourdough cups is using slightly stale bread which holds its shape better than fresh. Leave bread out unwrapped for a few hours before making this recipe.
  • When adding the pumpkin spice start with half the recommended amount and taste before adding more. Different brands vary in intensity and you can always add more but cannot take it away.
  • For an extra special touch brush the exposed edges of the sourdough cups with an egg wash before the final bake for a glossy golden finish that looks professional.

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