Skull Chicken Pot Pies Recipe

Introduction

Skull Chicken Pot Pies are a spooky twist on the classic comfort dish, perfect for gatherings or themed meals. These individual pot pies combine tender chicken, creamy filling, and flaky crescent dough shaped perfectly in skull molds for an eye-catching presentation.

Ingredients

• 2 cans (8 ounces each) seamless Crescent Dough Sheets
• 1 pound boneless skinless chicken breasts
• 1/2 cup frozen mixed vegetables
• 10.5 ounce can cream of chicken soup
• 10.5 ounce can cream of mushroom soup
• 1/2 teaspoon salt
• 1.5 teaspoons black pepper
• 2 teaspoons onion powder
• 1 teaspoon garlic powder

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cook the chicken breasts thoroughly and shred them into bite-sized pieces.
3. Step 3: In a bowl, combine the shredded chicken with frozen mixed vegetables, cream of chicken soup, cream of mushroom soup, salt, black pepper, onion powder, and garlic powder. Mix well.
4. Step 4: Roll out each can of Crescent Dough Sheet and cut each into four equal parts.
5. Step 5: Press one piece of crescent dough into a skull mold, allowing some of the dough to overlap the edges.
6. Step 6: Spoon about 1/2 cup of the chicken filling into the dough-lined skull mold.
7. Step 7: Pull the overlapping dough over the filling to cover it completely and press down on the skillet to seal.
8. Step 8: Bake the filled skull molds in the preheated oven for 30 minutes until golden and cooked through.
9. Step 9: Allow the pot pies to cool for about 5 minutes before carefully removing them from the skull molds.

Tips & Variations

• Use pre-cooked rotisserie chicken to save time without sacrificing flavor.
• Add a pinch of cayenne or smoked paprika for a subtle spicy kick.
• Substitute frozen vegetables with fresh finely chopped carrots, peas, and corn for a fresher bite.
• If you don’t have a skull mold, use regular muffin tins and shape the dough freehand for a similar effect.

Storage

Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to keep the crust crisp. Avoid microwaving if you want to maintain the flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pot pies ahead of time?

Yes, you can assemble the pot pies and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What if I don’t have cream of chicken or cream of mushroom soup?

You can make a quick homemade white sauce using butter, flour, chicken broth, and milk, then seasoning to taste. This will provide a similar creamy texture and flavor to the filling.

Skull Chicken Pot Pies Recipe

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★★★★★

4.9 from 149 reviews

These Skull Chicken Pot Pies offer a spooky twist on a classic comfort food, featuring tender shredded chicken and mixed vegetables in a creamy savory filling enclosed in flaky crescent dough shaped like skulls. Perfect for Halloween or any fun gathering, they bake to golden perfection and deliver delicious homestyle flavor with a festive presentation.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 skull chicken pot pies 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pot Pie Filling

• 1 pound boneless skinless chicken breasts
• 1/2 cup frozen mixed vegetables
• 10.5 ounce can cream of chicken soup
• 10.5 ounce can cream of mushroom soup
• 1/2 teaspoon salt
• 1.5 teaspoon black pepper
• 2 teaspoons onion powder
• 1 teaspoon garlic powder

For the Crust

• 2 cans (8 ounces each) seamless Crescent Dough Sheets

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pies.
2. Cook and Shred Chicken: Cook the boneless skinless chicken breasts thoroughly until no longer pink inside, then shred the chicken into bite-sized pieces.
3. Prepare Filling: In a bowl, combine the shredded chicken with frozen mixed vegetables, cream of chicken soup, cream of mushroom soup, salt, black pepper, onion powder, and garlic powder. Mix well until evenly combined.
4. Prepare Crescent Dough: Roll out each can of Crescent Dough Sheet and cut each into 4 equal parts, yielding 8 pieces total.
5. Form Skull Base: Take one piece of Crescent Dough and press it down firmly into the skull mold, making sure some dough overlaps the edges for sealing.
6. Add Filling: Spoon about 1/2 cup of the prepared chicken filling into the dough-lined skull mold, spreading it evenly.
7. Seal Pot Pie: Pull the overlapping crescent dough back over the filling to cover it completely, pressing down on the edges of the skull mold to seal and shape the top crust.
8. Bake: Place the skull molds on a baking sheet and bake in the preheated oven for 30 minutes, or until the dough is golden brown and cooked through.
9. Cool and Remove: Allow the pot pies to cool in the molds for about 5 minutes before carefully removing them from the skull molds to serve.

Notes

• Make sure chicken is fully cooked before shredding to ensure food safety.
• You can customize the filling by adding other vegetables like diced carrots or peas as desired.
• For crispier crust, you may brush the dough with an egg wash before baking.
• Let the pot pies cool slightly to prevent burns and help them hold their shape when removing from molds.
• Skull molds should be lightly greased to prevent sticking.

Keywords: chicken pot pie, Halloween recipe, skull shaped pot pie, crescent dough pot pie, savory pot pie, easy dinner, comfort food