Description
These Skull Chicken Pot Pies bring a spooky yet comforting touch to your family dinner table. They feature a rich, creamy center packed with tender chicken and vibrant vegetables. Every bite offers a perfect balance of savory gravy and flaky, golden-brown crust. My kids absolutely adore the playful skull designs on top, making mealtime an exciting adventure.
Ingredients
3 cups Cooked Chicken Breast (shredded or cubed)
2 cups Mixed Vegetables (peas, carrots, corn)
1/4 cup Unsalted Butter
1/3 cup All-Purpose Flour
1/2 cup Yellow Onion (diced)
2 cups Chicken Broth (low sodium)
1/2 cup Heavy Cream or Whole Milk
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
Salt and Black Pepper to taste
2 sheets Refrigerated Pie Crusts
1 large Egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease four to six oven-safe ramekins
- In a large skillet over medium heat, melt the butter and sauté the diced onions until they become translucent and fragrant
- Whisk in the flour and cook for about one minute to remove the raw flour taste, then slowly pour in the chicken broth while whisking constantly
- Add the chicken, mixed vegetables, herbs, and cream to the skillet, allowing the mixture to simmer until it thickens into a luscious gravy
- Taste the filling and adjust the seasoning with salt and pepper before spooning the mixture into your prepared ramekins
- Roll out your pie crust and cut out circles slightly larger than the diameter of your ramekins to top your pies
- Use a small paring knife to cut out two eyes and a triangular nose on each crust circle
- Place the crusts over the ramekins, press the edges to seal, and brush the tops with a beaten egg
- Bake for 20 to 25 minutes or until the crust turns a deep golden brown and the filling bubbles through the openings
Notes
Keep your pie crust in the refrigerator until ready to cut for flaky layers.
Leave half an inch of space at the top of your ramekins to prevent overflow.
Sharp tools help cut better facial features on the crust.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg