Description
I made this Halloween pot pie on a rushed October night. My kids asked for “creepy dinner.” I grabbed chicken, veggies, and a crust. The ghost toppers stole the show.
It looks fun. It tastes like cozy comfort. Serve it with a themed side like spooky Halloween sausage skillet dinner.
Ingredients
1 frozen pie shell (9-inch)
1 refrigerated pie crust roll (for cut-outs)
3 cups rotisserie chicken, shredded
2 cups frozen mixed vegetables
1 (10.5 oz) can cream of chicken soup or 1 1/2 cups thick chicken gravy
1/3 cup milk or broth (to loosen sauce, as needed)
1/2 tsp kosher salt, or to taste
1/2 tsp black pepper
1 egg beaten with 1 tsp water or 2 tbsp milk (optional wash)
Cooking spray (light) for the rim
Tools: ghost cookie cutter, straw for eyes, baking sheet
Instructions
1. Heat oven to 390°F (200°C). Place the frozen pie shell on a baking sheet. Lightly spray the rim.
2. Mix chicken, frozen vegetables, soup or gravy, and milk/broth. Season with salt and pepper. Stir until creamy.
3. Roll the refrigerated crust. Cut ghosts. Pinch a straw to make oval eyes. Chill the cut-outs 10 minutes for sharp edges.
4. Fill the pie shell. Gently press filling to the edges so it’s even. Lay ghost cut-outs on top to “float.”
5. Brush tops with egg wash or milk if you want extra golden color.
6. Bake 30–40 minutes, until the crust turns deep golden and the filling bubbles at the edges.
7. Rest 10 minutes before slicing. The ghosts stay crisp. The filling sets for clean slices.
Notes
Personal note: The first time, my cutter stuck. I laughed and called them “boo-boo ghosts.” The kids loved them anyway.
Make ahead: Assemble, cover, and refrigerate up to 24 hours. Bake cold, adding 5–10 minutes. Freeze unbaked up to 2 months; bake from frozen, adding 15–20 minutes and tenting if needed.
Mini pies: Use ramekins for personal servings. Kids can place their own ghosts.
Crust swaps: Puff pastry works for the top. It bakes up taller and flaky.
Vegetarian option: Replace chicken with sautéed mushrooms and 1 cup cooked lentils.
Party pairing: I serve small slices with creamy pumpkin pasta for a festive fall meal. Guests also love a scoop of monster mac and cheese for Halloween parties.
Tip: Keep cutters cold. Chill the dough 10 minutes before cutting for clean edges.
Nutrition
- Serving Size: 1 slice (1/6 pie)
- Calories: 520
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg