Halloween Chicken Pot Pie

These Halloween chicken pot pies are individual mini pot pies filled with a creamy, savory chicken and vegetable filling made from scratch. Strips of golden pie crust and candy eyes turn each one into a playful little mummy for a festive Halloween dinner or party.

Course Main Dishes

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 579kcal

Author Diane Gail

Ingredients

2 tablespoons olive oil
1 pound chicken breast cut in 1/2" cubes
1/2 teaspoon salt more to taste
1/4 teaspoon coarse ground black pepper more to taste
granulated garlic to taste
1 cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
3 large garlic cloves pressed
1/4 cup all-purpose flour
2 cups chicken broth
1 teaspoon dried thyme
1 cup frozen peas
1/2 cup heavy cream
2 9-inch pie crusts
1 large egg
12 candy eyes

Instructions

Heat the olive oil in a skillet over medium heat. Add the chicken; season to taste with salt, black pepper, and granulated garlic. Cook just until cooked through. Remove from the skillet and set aside.
Add the carrots, celery, and onions to the skillet. Cook until softened and the onions are semi-translucent. Add the pressed garlic and cook until fragrant.
Sift in the flour incrementally, stirring well after each addition. Stir in the chicken broth, thyme, salt, and black pepper. Bring to a low simmer and cook for 5 minutes.
Return the chicken to the skillet and add the frozen peas. Heat through, then remove the skillet from the heat and stir in the heavy cream. Set aside.
Line the bottom and sides of 6 small ramekins with pie crust, cutting and shaping it as needed. Divide the filling evenly among the ramekins.
Cut the remaining pie crust into 1/2-inch strips. Arrange them over each pot pie like mummy wrappings, leaving a gap for the eyes.
Beat the egg with 1/2 teaspoon water and brush the egg wash over the crust.
Place the ramekins on a baking sheet. Bake on the middle rack at 375°F/191°C for 25–30 minutes, until the crust is golden.
Transfer the ramekins to a cooling rack and carefully add the candy eyes. Rest for 5–10 minutes before serving.

Notes

Keep the pie crust chilled until you are ready to work with it so it is easier to cut and shape.
The amount of filling and pie crust needed, as well as the final yield, will vary depending on the size and shape of your ramekins.
For a top-crust-only version, omit the bottom crust and spoon the filling directly into ungreased ramekins.
Baking time can vary with the size, depth, and material of the baking dishes. Bake until the crust is golden and the filling is hot and bubbling.

Nutrition