Halloween Pot Pie with Ghost Pastry Toppers

Halloween pot pie with ghost pastry toppers came about when I wanted to turn our usual cozy comfort dinner into something festive and fun. One chilly October night, I was preparing my go-to veggie pot pie and noticed the puff pastry sitting in the fridge—suddenly, I thought, “Why not add some spooky ghosts on top?” I grabbed a cookie cutter, shaped a few ghosts, and popped them onto the pie before baking. When it came out of the oven, it looked so charmingly creepy that it instantly became a Halloween favorite.

Now, this recipe is my go-to whenever I want something hearty and homemade that still feels playful. The filling is rich and comforting with seasonal veggies and a savory gravy, while the ghost-shaped pastry adds just the right touch of whimsy. It’s a great family meal that brings fun to the dinner table without skimping on flavor.

Ingredients

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

• Puff pastry – Flaky and golden, it forms the crust and the ghost toppers
• Olive oil or butter – For sautéing the vegetables and adding richness
• Onion – Adds a savory base flavor to the filling
• Garlic – Boosts the flavor and adds warmth
• Mixed vegetables (like carrots, peas, and butternut squash) – Seasonal and colorful, perfect for fall
• Flour – Helps thicken the filling into a creamy gravy
• Vegetable broth – Builds the base of the sauce
• Milk or cream – Adds creaminess and body to the sauce
• Salt and pepper – Essential for balancing flavors
• Fresh thyme or parsley – Optional, for extra aroma and garnish
• Egg – For brushing the pastry to get that beautiful golden shine
• Candy eyes or black sesame seeds – Optional, for decorating the ghost faces

Tools You’ll Need

• Large skillet or pot – For cooking the filling
• Wooden spoon – To stir the mixture as it thickens
• Baking dish – Holds the entire pot pie and bakes evenly
• Rolling pin – Useful if you need to roll out your pastry a little thinner
• Ghost-shaped cookie cutter – For cutting out the spooky toppers
• Pastry brush – For applying the egg wash
• Oven – To bake until golden and bubbly

Instructions

Step 1:

I start by preheating the oven to 400°F (200°C) and prepping my baking dish.

Step 2:

In a large skillet, I heat olive oil and sauté the onions for about 3 minutes until soft. Then I add the garlic and stir for another minute.

Step 3:

I add the chopped vegetables and cook for about 8–10 minutes until they begin to soften.

Step 4:

I sprinkle in the flour and stir to coat everything—this is what helps thicken the sauce.

Step 5:

Gradually, I pour in the vegetable broth and then the milk, stirring constantly until the mixture becomes a creamy, thick filling. I season it with salt, pepper, and thyme.

Step 6:

I pour the hot filling into a baking dish and smooth it out evenly.

Step 7:

I roll out the puff pastry and place it over the top of the dish, trimming any excess and crimping the edges.

Step 8:

With the extra pastry, I use a ghost-shaped cutter to make little ghost toppers. I place them gently on top of the crust and add candy eyes or sesame seeds to create spooky faces.

Step 9:

I brush the entire crust and ghosts with a beaten egg for a golden finish.

Step 10:

I bake the pie for 25–30 minutes, or until the pastry is golden and puffed and the filling is bubbling around the edges.

Tips

For extra spooky fun, I sometimes brush a little melted butter mixed with smoked paprika over the ghosts to give them a toasted look. If you want a meatier version, cooked shredded chicken or turkey fits perfectly into the filling. You can also make mini versions in ramekins for individual servings—super cute for parties!

Ways to Serve

I love serving this pot pie straight out of the oven with a side of simple green salad or roasted garlic green beans. It’s warm, filling, and full of flavor. Pair it with some Halloween punch or a cozy apple cider, and you’ve got the perfect spooky-season dinner.

Frequently Asked Questions

Can I make Halloween pot pie with ghost pastry toppers ahead of time?

Yes! You can prepare the filling and assemble the pie up to a day ahead—just cover and refrigerate until ready to bake.

Can I freeze Halloween pot pie with ghost pastry toppers?

Absolutely. Assemble the whole pie, freeze before baking, and bake straight from frozen (just add extra time).

Can I make this recipe vegan?

Definitely! Use plant-based milk and butter, and be sure your puff pastry is vegan (many store-bought ones are).

See You in the Kitchen

I hope you give this Halloween pot pie with ghost pastry toppers a try! It’s comforting, festive, and fun for all ages. I’d love to see your ghostly creations—share your hauntingly delicious dinners with me and spread the Halloween cheer!

Happy Cooking!

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