Halloween Pot Pie

Halloween pot pie was a total spur-of-the-moment creation during one chilly October evening when I wanted something cozy for dinner but still festive enough to match the spooky decorations around the house and I had some leftover rotisserie chicken and pie dough and thought—why not turn it into a savory pie with a Halloween twist? A few fun cutouts later, it became the star of the night and my kitchen smelled like buttery crust and creamy filling.

Now I make it every Halloween season because it’s hearty, playful, and surprisingly easy to pull off and I love seeing everyone’s faces light up when they lift the crust and find a warm, comforting stew underneath. It’s a creative way to bring the spooky fun to dinner without sacrificing flavor or warmth.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pie crust – Flaky, buttery base that holds everything together.
• Cooked chicken – Tender, shredded meat for a hearty filling.
• Mixed vegetables – A blend of peas, carrots, corn, and green beans for color and texture.
• Onion – Sautéed for a savory foundation.
• Garlic – Adds a comforting, aromatic flavor.
• Butter – Helps create the roux for the creamy filling.
• Flour – Thickens the sauce so it’s not runny.
• Chicken broth – Builds the body of the sauce and infuses it with flavor.
• Heavy cream or milk – Adds richness and smoothness to the filling.
• Salt and pepper – Essential for balancing the flavors.
• Halloween-shaped pie crust cutouts – Ghosts, bats, pumpkins for a spooky touch!

Tools You’ll Need

• Skillet or saucepan – For preparing the savory chicken and veggie filling.
• 9-inch pie pan – The perfect size for holding all that deliciousness.
• Rolling pin – If using homemade or store-bought dough that needs rolling.
• Cookie cutters – I use Halloween shapes like ghosts or pumpkins for the top crust.
• Pastry brush – For brushing on an egg wash to make the crust golden and shiny.
• Oven – To bake the pot pie until bubbling and golden.

Instructions

Step 1: Preheat the Oven

I set the oven to 400°F (200°C) so it’s ready for baking once everything is assembled.

Step 2: Make the Filling

In a skillet, I melt butter and sauté the diced onion until soft. I stir in garlic and cook for another minute, then sprinkle in the flour and whisk it into a paste. I slowly pour in the chicken broth and cream, whisking constantly until it thickens.

Step 3: Add Chicken and Veggies

I stir in the cooked chicken and mixed vegetables and season with salt and pepper to taste. I let everything simmer for 5 minutes until warmed through, then remove it from heat.

Step 4: Assemble the Pie

I lay one pie crust into the pie pan and press it gently to fit. I pour in the warm filling, spreading it evenly. Then I top it with the second crust—either fully covering or decorated with Halloween cutouts like ghosts, pumpkins, or bats.

Step 5: Seal and Decorate

If I’m using a full top crust, I trim and crimp the edges and cut small vents. If I’m decorating, I press the spooky shapes lightly into the crust and arrange them on top. I brush everything with egg wash for a golden finish.

Step 6: Bake to Perfection

I bake the pot pie for 25–30 minutes or until the crust is golden brown and the filling is bubbling at the edges.

Step 7: Cool and Serve

I let it cool for 5–10 minutes before slicing—just enough for the filling to set without losing that cozy warmth.

Tips

If you’re short on time, use store-bought rotisserie chicken and frozen mixed vegetables. You can even make mini pot pies in ramekins for individual servings. And don’t forget to get creative with the crust—kids love helping cut out spooky shapes!

Ways to Serve

As a main course for your Halloween dinner table

With a simple green salad for balance

Alongside a cup of apple cider for fall vibes

Paired with roasted sweet potatoes or butternut squash

In mini versions for Halloween party portions

Frequently Asked Questions

Can I make Halloween Pot Pie ahead of time?

Yes! You can prepare and refrigerate it unbaked, then bake it fresh before serving.

Can I freeze Halloween Pot Pie?

Absolutely. Assemble and freeze unbaked, then bake directly from frozen (add 15–20 extra minutes).

What other fillings can I use in Halloween Pot Pie?

Turkey, beef, or vegetarian options with mushrooms and potatoes all work beautifully!

See You in the Kitchen

I hope you give this Halloween Pot Pie a try—it’s the perfect cozy dish to serve on a chilly October night with a fun spooky twist that makes everyone smile. Don’t be afraid to get playful with the decorations and let your little goblins help out. Let me know how you make it your own!

Happy Cooking!

Print