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