These skull chicken pot pies combine cozy comfort food with playful presentation. Flaky pastry crusts hold a creamy chicken and vegetable filling, but the real twist is the skull shape that makes them perfect for a Halloween table. They’re hearty enough for dinner yet fun enough to double as party food. If you want more dishes to match the same vibe, explore our collection of Halloween dinner recipes.
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Skull Chicken Pot Pies for halloween 2025
- Total Time: 50 minutes
- Yield: 6 skull pies
Description
Skull Chicken Pot Pies are spooky, savory mini pies baked in skull molds for Halloween fun. Creamy chicken filling meets flaky crusts for the perfect themed dinner.
Ingredients
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup whole milk
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp dried thyme
- 2 cups cooked, shredded chicken
- 1 cup diced carrots
- 1/2 cup peas
- 1/2 cup corn
- 1/2 cup diced celery
- 1/2 medium onion, diced
- 1 store-bought pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Melt butter in a skillet and whisk in flour to form a roux. Slowly add broth and milk, whisking until smooth. Season with salt, pepper, and spices, and simmer until thick.
- Stir in the cooked chicken, carrots, peas, corn, celery, and onion. Simmer until warmed through and slightly softened.
- Spray skull molds and press pie crust into each, leaving overhang. Place molds on a baking sheet.
- Spoon the filling into each mold. Top with more crust, seal edges, and cut steam vents.
- Brush with egg wash. Bake at 375°F for 25–30 minutes until golden. Cool 5 minutes, then unmold.
Notes
To avoid soggy crusts, chill the filled molds briefly before baking or pre-bake the bottom layer. Swap vegetables or crust types as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: MAIN DISH
- Method: Baking
- Cuisine: American
Why You’ll Love Skull Chicken Pot Pies
These mini pot pies are cozy, creamy, and a little creepy, in the best way. Baked in skull molds, they turn a nostalgic dinner into a Halloween-ready meal. They’re portioned, freezer-friendly, and packed with vegetables and chicken. Plus, whether you make your own crust or use store-bought, they’re surprisingly easy to assemble and bake.
Skull Chicken Pot Pies Ingredients
Here’s everything you need for the filling and crust. Before starting, make sure your molds are ready, silicone works best and releases cleanly.
Pantry & Fresh (HTML table required)
| Pantry Ingredients | Fresh Ingredients |
|---|---|
| 1/4 cup unsalted butter | 2 cups cooked, shredded chicken |
| 1/3 cup all-purpose flour | 1 cup diced carrots |
| 1 3/4 cups chicken broth | 1/2 cup peas |
| 1/2 cup whole milk | 1/2 cup corn |
| 1 tsp kosher salt | 1/2 cup diced celery |
| 1/2 tsp black pepper | 1/2 medium onion, diced |
| 1/4 tsp garlic powder | 1 store-bought pie crust |
| 1/2 tsp dried thyme | 1 egg, beaten (for egg wash) |
Substitutions for Skull Chicken Pot Pies
Swap rotisserie chicken for fresh cooked breasts or thighs. If you’re out of peas, diced zucchini or green beans make great replacements. For a dairy-free version, use olive oil and oat or almond milk. Additionally, puff pastry or crescent dough are great substitutes for traditional crust when you need something fast.
How to Make Skull Chicken Pot Pies Step-by-Step
Time needed: 50 minutes
Before you begin, prep your station: molds sprayed, oven preheated, and ingredients measured. This helps the process go smoothly and keeps everything organized.
- Make the creamy filling
First, melt the butter in a large skillet over medium heat. Add the flour and whisk until smooth, forming a roux. Next, slowly pour in the chicken broth and milk while whisking. Stir until the mixture becomes thick and creamy. Then, add salt, pepper, garlic powder, and thyme. Let it simmer for 5–6 minutes.
- Add veggies and chicken
Once the base is thickened, stir in the shredded chicken, diced carrots, peas, corn, celery, and onion. Allow the mixture to simmer for a few minutes so everything heats through evenly and begins to soften.
- Prep the skull molds
Meanwhile, roll out your pie crust and press it into each skull mold, leaving enough dough to overlap and seal the top. To avoid spills or uneven baking, place your silicone molds on a baking sheet.
- Fill and top with crust
Carefully spoon the hot filling into each crust-lined mold. Then, top each one with a second layer of crust, trimming and pinching the edges to seal. Be sure to cut a few small slits in the top crust for steam to escape.
- Bake until golden
Finally, brush the tops with egg wash for a glossy finish. Bake at 375°F for 25–30 minutes until the crust turns golden brown. Let the pies cool for at least 5 minutes before removing them from the molds.
Pro Tips for Perfect Skull Pot Pies
For the best texture, lightly pre-bake the bottom crusts before filling. If your filling is too hot, let it cool slightly so it thickens and doesn’t leak. In addition, press crusts firmly into mold details for sharper skull lines. To finish, a quick 1–2 minute broil can add extra crisp.
Spooky Variations & Substitutions for Skull Chicken Pot Pies
You can easily make this recipe fit any diet. Use gluten-free pie crust and flour if needed. For a dairy-free version, opt for vegan butter and soy or oat milk. Looking to add plant-based protein? Try lentils or chickpeas. For Halloween flair, dye your crusts with black food gel or add red bell pepper strips for a dramatic touch.
Storage & Reheat for Skull Pot Pies
Leftovers can be refrigerated in an airtight container for up to 4 days. To reheat, bake at 350°F for 12–15 minutes until warmed through. If frozen, thaw overnight in the fridge before baking again. Always verify internal temperature hits 165°F, following USDA guidelines. For more, see the NIH’s nutrition site or the CDC’s healthy eating guide.
Skull Chicken Pot Pies Nutrition Info
Each skull-shaped pot pie contains about 370 calories, with 22 grams of protein, 18 grams of fat, and 29 grams of carbohydrates. These mini pies also offer a good source of iron, vitamin A, and fiber, making them not just festive but also fairly balanced for a comfort-food dish. Nutritional values may vary slightly depending on the crust and vegetables you use.
FAQs
Runny fillings and undercooked crusts are the top offenders. Always thicken your sauce properly and vent your pies so steam escapes. Overfilling molds can also lead to leaks.
It uses quality ingredients and a generous ratio of chicken to vegetables. Plus, its crust is buttery and consistent, something that’s hard to replicate without practice.
Blind bake the base crust for a few minutes before filling. Also, chill your filled molds before baking and avoid too much liquid in the filling.
Yes. Raw chicken won’t fully cook inside a pot pie, especially when using silicone molds. Always use pre-cooked chicken for even texture and safe temps.
More Like Skull Chicken Pot Pies
Want more spooky or seasonal dishes to pair with your Skull Chicken Pot Pies? These recipes keep the Halloween spirit alive while delivering bold flavor and fun presentation.
• Try Ghostly Lasagna for a layered, cheesy bake with a ghostly twist.
• Make Purple Halloween Punch for a creepy-cool drink that steals the spotlight.
• Serve Spaghetti with Mozzarella Eyeballs for a ghoulish main that’s kid-friendly and fun.
• End the night with Halloween Mac and Cheese, it’s colorful, comforting, and totally on theme..
Save This Skull Pot Pie Recipe for Later
Save, pin, or print this recipe so you can bring it back each fall. Skull Chicken Pot Pies are too good, and too fun—not to become a seasonal tradition.