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Skull Chicken Pot Pies

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Indulge in the delightful charm of Skull Chicken Pot Pies, a creative take on a classic comfort dish that’s perfect for Halloween or a cozy fall dinner. These whimsical pot pies feature a creamy chicken and vegetable filling encased in flaky puff pastry, shaped into eye-catching skulls. Not only do they bring a festive flair to the table, but their rich flavors and comforting textures make them a hit with guests of all ages. With an easy preparation process and the option to customize fillings, these spooky treats are sure to become a favorite for gatherings and family dinners alike.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ½ cup whole milk
  • 2 cups cooked chicken, shredded or diced
  • ½ cup frozen peas
  • Puff pastry sheets (thawed)
  • Egg (for egg wash)

Instructions

  1. In a large skillet, heat butter and olive oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Stir in garlic and cook for an additional 30 seconds.
  2. Sprinkle flour over vegetables; stir well. Gradually whisk in chicken broth and milk until thickened (about 3–4 minutes). Stir in chicken, peas, thyme, salt, and pepper; simmer for 2 minutes before removing from heat.
  3. Preheat oven to 400°F (200°C) and lightly grease your skull-shaped baking pan or muffin tin. Roll out puff pastry on a floured surface; cut pieces to fit each skull cavity.
  4. Press pastry into molds, fill with chicken mixture, cover with another piece of pastry, seal edges well using a fork or fingers. Cut vent slits in the top.
  5. Brush tops with egg wash and bake for 20–25 minutes until golden brown. Cool slightly before serving.

Nutrition

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