Description
A spooky twist on a comfort classic—Skull Chicken Pot Pies feature a rich, creamy chicken and veggie filling baked inside a golden, flaky skull-shaped crust. Perfect for Halloween or when you want a showstopping dinner centerpiece.
Ingredients
For the Filling:
3 cups cooked chicken, shredded
1/4 cup unsalted butter
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or heavy cream
1 cup frozen peas
1 tsp dried thyme
Salt and pepper, to taste
For the Crust:
2 sheets pre-rolled puff pastry or pie crust (thawed if frozen)
1 large egg, beaten (for egg wash)
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a skull-shaped pan.
2. Melt butter in a skillet and sauté onion, celery, and carrots for 5–7 minutes.
3. Sprinkle in flour and stir for 1 minute to cook out raw taste.
4. Slowly whisk in chicken broth and milk/cream until smooth and thickened.
5. Stir in shredded chicken, peas, thyme, salt, and pepper. Simmer briefly and remove from heat.
6. Press one sheet of pastry into greased pan, leaving excess over edges.
7. Fill with chicken mixture and cover with second pastry sheet. Seal and trim edges. Cut small slits in top.
8. Brush with egg wash and bake 30–40 minutes until puffed and golden.
9. Cool 15 minutes before carefully inverting onto platter.
Notes
Cool leftovers completely before storing in an airtight container in the fridge for up to 3 days.
Reheat in oven at 350°F for 10–15 minutes for best crispness.
Avoid overcrowding the filling; too much can cause overflow.
If you don’t have a skull pan, use a pie dish with bone-shaped pastry cutouts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg