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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/skull-chicken-pot-pies-recipe/