Skull Chicken Pot Pies
Delightful Skull Chicken Pot Pies offer a fun and delicious twist to a traditional comfort dish, perfect for celebrating Halloween.
Ingredients
Filling Ingredients
- 2 cups shredded cooked chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper
Crust Ingredients
- 1 package refrigerated pie crusts or puff pastry
- 1 large egg (for egg wash)
Instructions
Preparation
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix everything well until combined.
- Roll out the pie crust or puff pastry, and using a skull-shaped cookie cutter, cut out skull forms, placing half on a parchment-lined baking sheet.
Assembly
- Spoon a generous amount of the chicken filling onto each skull cutout, filling them but leaving room around the edges.
- Use another skull cutout to cover them. Seal the edges well so that no filling escapes.
Baking
- Beat an egg and brush it over the tops of the pies to give them that beautiful golden color.
- Bake at 375°F (190°C) for about 25-30 minutes, or until golden brown and bubbly.
Serving
- Let your fluffy golden skulls cool slightly before serving. Enjoy as is, or have some fun with spooky decorations!
Notes
Don't fret over a lumpy sauce—it's all part of the flavor! A bit of character just makes them more charming. If you want to make this dish extra spooky, try adding in some 'eyeball' olives or using cheese to create creepy features.