Description
Celebrate Halloween with this spooky and delicious Halloween Pot Pie featuring a flaky crust and a hearty filling of chicken, vegetables, and savory herbs. Perfect for a festive dinner and easy to make with simple ingredients, this pot pie offers a comforting, warm meal with a fun jack-o’-lantern-faced crust.
Ingredients
Scale
Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup chopped mushrooms
- 1/2 cup frozen peas
- 2 cups cooked and shredded chicken or turkey
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken or vegetable broth
- 1/2 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Crust and Decoration
- 1 sheet refrigerated pie dough or puff pastry
- 1 egg, beaten (for egg wash)
- Optional: small pieces of black olive or peppercorns for decorating faces
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, diced carrots, and chopped mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Make the Sauce: Stir in the flour and cook for 1 minute to remove the raw taste. Gradually pour in the chicken or vegetable broth while continuously stirring to avoid lumps. Add the milk or cream, salt, black pepper, and dried thyme. Simmer the mixture gently for 4–5 minutes until it thickens to a creamy consistency.
- Add Peas and Meat: Stir in the frozen peas and cooked shredded chicken or turkey until everything is evenly combined. Remove the skillet from the heat.
- Prepare Ramekins and Dough: Spoon the filling into individual ramekins or a suitable baking dish. Roll out the refrigerated pie dough and cut into circles slightly larger than the ramekins. Use a paring knife to carefully cut spooky jack-o’-lantern faces into the dough circles, and optionally decorate with small pieces of black olive or peppercorns for eyes and mouths.
- Assemble Pot Pies: Place the prepared dough circles over the ramekins, pressing around the edges to seal the filling inside. Brush the tops with beaten egg to give the crust a nice golden shine when baked.
- Bake: Place the assembled pot pies in the preheated oven and bake for 18–22 minutes, or until the crust is golden brown and flaky.
- Cool and Serve: Allow the pot pies to cool for a few minutes before serving to let the filling set slightly and to avoid burns. Enjoy your festive Halloween meal!
Notes
- For a vegetarian version, omit the chicken or turkey and add extra mushrooms or diced potatoes for more heartiness.
- This recipe works well as a make-ahead meal—assemble the pies in advance and bake when ready to serve.
- Using puff pastry instead of pie dough can add extra flakiness and a buttery flavor.
- Ensure edges are well sealed to prevent filling from leaking during baking.
