Skull Chicken Pot Pies
Delightful and playful take on a classic comfort food, shaped like skulls, perfect for cozy dinners and festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/4 cup onion, diced
- 2 cups chicken broth
- 1/2 cup milk
- 1/3 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package of pie crusts or puff pastry
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the diced onions in a skillet until translucent, about 3-5 minutes.
- Add the mixed vegetables and cook for an additional 3 minutes.
- Incorporate the shredded chicken into the skillet, mixing well.
- Prepare the sauce by whisking flour, garlic powder, salt, and black pepper, then gradually add chicken broth and milk until thickened, about 5-7 minutes.
- Combine the thickened sauce with the chicken and vegetables.
- Prepare the pie crusts and press into the skull-shaped pie dish.
- Fill the crust with the chicken mixture.
- Cover with a second layer of pie crust, sealing the edges and cutting slits for steam.
- Bake for 30-35 minutes until golden brown.
- Cool slightly before serving.
Notes
Don’t overfill the pies to prevent spilling. Use leftover chicken for convenience.