Spooky Jack-O’-Lantern Chicken Pot Pie

Jack-O’-Lantern pie is a fun take on chicken pot pie for Halloween! It will look great as a centerpiece at your Halloween dinner table. Delicious savory pie to feed the family!

No matter if you have Jack-O’-Lantern pumpkin or not this year, Jack-O’-Lantern pot pie will be delicious dinner idea.

Jack-O’-Lantern Chicken Pot Pie on a gray table with kitchen towel

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By the way, you can make this pot pie with leftover chicken or turkey.

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Moreover, this is a fun Halloween recipe that kids will love. You can experiment with the face and involve all your family members to create your Halloween savory pie!

We enjoyed making this savory pie, it is such a good comfort food to share with your family! You can use this creamy chicken pot pie recipe during the cold months of year.

Super easy and delicious savory pie recipe to enjoy after carving pumpkins!

Jack-O’-Lantern Chicken Pot Pie for Halloween dinner. This pie will look spooky and fun on your Halloween table. Easy and delicious shredded chicken recipe for you family celebration.

How to make pie dough

Check this post on How to make a perfect pie crust. Here I cover all the tips to make easy and always perfect pie crust.

You can use a store-bought pie rust for this recipe, but it is pretty easy to make your own.

Combine flour and cold butter with your hands. Then add few tablespoons ice water until the dough forms. You can use a stand mixer to make it for you.

Form the two discs from the dough, wrap it in the cling film and put in the fridge for at least 30 minutes.

Then discard the plastic wrap, roll it on the floured mat. Place larger crust on the bottom of your pie pan. Help with your fingers, poke the holes with fork. Add cooled filling and add roll second crust on top of the chicken pie. Pat the edges and the center with your fingers to make it smooth. Trim the overhang sides with the knife.

To make a Jack-O’-Lantern face, use a sharp knife to draw the eyes, nose and mouth. Then cut out the face and discard the cuts.

A slice of Jack-O’-Lantern Chicken Pot Pie on a blue blatte

The filling for the savory pot pie

You will need leftover cooked chicken or rotisserie chicken and 2,5 cups of vegetables. I used cooked potatoes and defrosted mix of peas and carrots. To thicken the filling you will also need butter, milk and flour.

To add more flavor, first cook the chopped garlic and onion in a large pan. Add chicken broth, milk, flour. Season with salt and pepper. Add vegetables and shredded chicken.

If you want, add parsley or thyme to the filling. Add poultry seasoning to your taste.

Cook 5 minutes until it becomes thicker, then give it a taste if it needs more salt or pepper. It is very important that you let the filling cool completely before adding to the bottom crust.

You can use any vegetable you like in this pot. I’ve boiled my potatoes for 10 minutes, so they are cooked al dente, but still soft. You can check it with the fork, it should be soft, but not fall apart.

You can add sweet potatoes instead of carrots and potatoes, celery, pumpkin or beans, whatever you have or like!

Also check our Turkey pot pie  – another savory pie that is a hit! Perfect leftover turkey recipe idea.

Fork in slice of Jack-O’-Lantern Chicken Pot Pie

Bake Jack-O’-Lantern chicken pot pie

Preheat the oven to 425 F / 225 C. Finally brush the top of the pie with egg wash or beaten egg. Bake until the top browns.

If you make a regular chicken pot pie using this recipe, make few holes in the middle of the pie. It will help the steam escape, while baking.

The time depends on your oven. We placed our pie for 45 minutes to form the crust that I was happy with.

If you are afraid that your pie will become too brown, you can wrap it in foil for the first 15-20 minutes. Remove the foil for the final baking time.

Chicken pot pie without a slice in a red pie pan

How to make this Jack-O’-Lantern pie ahead of time

You can make the filling ahead of time, let it cool and store in the fridge up to 3 days.

Same with the dough, store the discs wrapped in the fridge up to 3-4 days.

I don’t recommend assembling the pie and storing it uncooked in the fridge. It can be done for 1 day, wrapped, but it may become soggy when baked and you will need to make it longer.

You can also bake the whole pie, then let it cool completely, wrap plastic on top and put in the fridge. It will keep up to 5 days in the fridge. Then reheat it without plastic in the oven for about 20 minutes.

More Halloween dinner ideas

If you think this delicious Jack-O’-Lantern pie is not enough for your Halloween dinner, we have more recipes for you! Check our stuffed Pumpkin with vegetables or mashed Turnips and Potatoes to serve on the side.

Make healthy baked apples or Soul cakes for a dessert or entrée!

Moreover, check this post with 30+ Best Halloween Recipes for more awesome Halloween dinner ideas.

If you make this Jack-O’-Lantern chicken pot pie, tag us @cookinjourneyblog on instagram or share in comments on pinterest, we would love to see your creations!

Jack-O’-Lantern Chicken Pot Pie view from top

Spooky Jack-O'-Lantern Chicken Pot Pie

Cooking Journey
5 from 4 votes
Easy chicken pot pie with Jack-O'-Lantern face for your Halloween dinner.
Prep Time 10 mins
Cook Time 50 mins
Chllling 20 mins
Total Time 1 hr 20 mins
Course Main Course, pie
Cuisine American, Global cuisine
Servings 6
Calories 510 kcal

Ingredients 

  • 1/3 cup unsalted butter 76 g
  • 1/3 cup red onion and 2 garlic cloves finely chopped
  • 1/3 cup flour 45 g
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 cup chicken broth low sodium
  • 1/2 cup milk
  • 1 1/2 cup cooked chicken, shredded 350 g
  • 2,5 cups vegetable mix chopped potatoes, carrot and peas
  • 2 pie crusts*
  • 1 egg, beaten small

Instructions
 

  • Melt butter in a hot pan on a medium heat.
    Melt butter in a hot pan on a medium heat.
  • Add chopped garlic and onion. Brown for few minutes, stirring with a spatula or spoon.
    Add chopped garlic and onion. Brown for few minutes, stirring with a spatula or spoon.
  • Stir in flour.
    Stir in flour.
  • Add salt and pepper.
    Add salt and pepper.
  • Add chicken broth.
    Add chicken broth.
  • Add milk. Turn the heat to low.
    Add milk. Turn the heat to low.
  • Add vegetables mix.
    Add vegetables mix.
  • Add shredded chicken to the pan.
    Add shredded chicken to the pan.
  • Cook on low, stirring until the mixture thickens, about 5 minutes. Leave aside to cool.
    Cook on low, stirring until the mixture thickens, about 5 minutes. Leave aside to cool.
  • Preheat oven to 425 F / 220 C.
    Preheat oven to 425 F / 220 C.
  • Roll the bottom crust of the pie. Use the rolling pin and roll on lightly floured flat surface.
    Roll the bottom crust of the pie. Use the rolling pin and roll on lightly floured flat surface.
  • Using the rolling pin, carefully roll the crust on it and transfer to the pie pan.
    Using the rolling pin, carefully roll the crust on it and transfer to the pie pan.
  • Flatten and press the sides of the crust with your fingers. Don't stretch it. Let it overlap a little.
    Flatten and press the sides of the crust with your fingers. Don't stretch it. Let it overlap a little.
  • Using a fork, poke the holes in the bottom and on the sides.
    Using a fork, poke the holes in the bottom and on the sides.
  • Add COOLED filling to the pie.
    Add COOLED filling to the pie.
  • Roll the top pie crust. Carefully roll on the rolling pin to place on top of the pie.
    Roll the top pie crust. Carefully roll on the rolling pin to place on top of the pie.
  • Place the top crust. Flatten with your palm in the center. Press the edges of 2 crusts together. Remove the excess of the crust from the edges, using the knife.
    Place the top crust. Flatten with your palm in the center. Press the edges of 2 crusts together. Remove the excess of the crust from the edges, using the knife.
  • Use a knife to draw the eyes, nose and mouth of Jack-o'-lantern. Carefully discard the cutouts.
    Use a knife to draw the eyes, nose and mouth of Jack-o'-lantern. Carefully discard the cutouts.
  • Brush the top of the pie with an egg.
    Brush the top of the pie with an egg.
  • Bake 30-40 minutes until top browned and filling bubbling. Let the pie cool for 10 minutes before serving.
    Bake 30-40 minutes until top browned and filling bubbling. Let the pie cool for 10 minutes before serving.

Notes

*Check our post on How to make a pie crust.
This recipe is for 11 inch / 28 cm round pie pan.
 

Video

Keyword dinner, easy, Halloween, samhain

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