Place the chicken in a pot and add enough water to cover it by 1 inch. Bring it to a boil over high heat, then reduce the heat to medium to maintain a low boil. Cook the chicken until done (internal temperature is 165°F). Remove the chicken from the water and allow it to cool and then shred it. Reserve 1/2 cup of the cooking water (broth). You can use the remaining broth to cook rice for extra flavor.

Place the shredded chicken, reserved broth, cooked rice, pumpkin puree, and peas in a skillet or saucepan over medium heat. Stir to combine. Heat until the peas are no longer frozen, stirring occasionally.

Remove from the heat and allow to cool completely.

Store in an airtight container in the fridge.