I'll post my filling recipe at the end of the post. Fill individual pie pans about 3/4 full with meat and vegetable filling.
After looking at the finished product, my son pointed out that these were no mere jack-o-lanterns: These were Vampire Pigs. I must admit I can see the resemblance. Which is why I will not cut out the noses next time. : ) And I will probably make a stem on the circles. Other ideas would be to paint orange stripes down the sides of the pumpkin with egg yolk and orange color to reinforce the pumpkin look and paint the stem green.
In a large pan melt 6 T. butter. Add 1 C. flour and stir together to make a roux. Lower heat and add one 14-oz can of chicken broth. Whisk until smooth. Add 2 more cans of chicken broth and bring to a boil, stirring regularly. When sauce is boiling, reduce heat to low and let simmer 5-10 minutes until the flour is cooked. When the sauce no longer tastes like flour, add 1 8-oz pkg lowfat cream cheese, cubed. Whisk to remove lumps. Add seasoning: 1/2 t. paprika, 1/2 t. black pepper, 1/2 t. onion powder, 1/2 t. oregano leaves, 1/2 t. thyme, 1/2 t. salt, 1/4 t. dry mustard, 1/4 t. white pepper, 1/4 t. garlic powder. Stir well to combine and add 1-2 cans of canned chicken breast, drained. Defrost 2 12-oz pkg frozen vegetables (I use vegetable soup mix) and drain before adding to filling mixture. Stir well and taste for more seasoning. Pour into an oven-safe dish and cover with pie crust, biscuits, or cornbread. Bake at 350 until golden brown and bubbly.
Happy Halloween! And watch out for suspicious-looking pigs...
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