Puff pastry skulls and bones adorn the top of this Halloween party-worthy chicken pot pie
Chicken pot pie is easily one of the best classic comfort food dishes, period. When temperatures cool in fall and continue to drop through winter, what’s better than the mouth-watering combination of the savory chicken and veggie filling and the flaky, buttery crust? Here we’ve given it a spooky Halloween skeleton twist by creating skull and bone pastry cut-outs that we’ve layered on top. Serve this hearty dish to fuel up a night of trick-or-treating, or as a surefire crowd-pleaser at a Halloween party. The dish requires a bit of time, but it’s worth it.
First, you’ll cook the vegetables. Heat five cups of chicken broth in a large pot and bring to a boil. Lower the heat and add a pound of sliced potatoes, a pound of sliced carrots, and three quarters of a pound of green beans that have been trimmed and cut into pieces. Simmer until the veggies are tender. Drain the vegetables and reserve the broth.
Next, in the same pot, melt five tablespoons of butter. Add one chopped onion, a cup of chopped mushrooms, one stalk of celery that’s been chopped, two tablespoons of fresh thyme, one tablespoon of fresh rosemary, one teaspoon of ground pepper, and three quarters of a teaspoon of salt. Sauté until the onions and celery are soft.
Now you’ll make the sauce. Mix in two thirds of a cup of all-purpose flour and cook until it takes on a light golden color (about two to three minutes). Stir in a cup of milk and the reserved broth and cook until simmering. Add in the mixed vegetables and five cups of cooked chicken. Pour into a 13×9-inch baking dish. Cool the chicken and veggie mixture to room temperature.
Next, it’s pastry time! With a rolling pin, roll a sheet of thawed puff pastry until its dimensions are larger than your baking dish. Score a border a half-inch from the edges. Chill until cold. With a second puff pastry sheet, you’ll cut out your Halloween boneyard shapes. Roll the puff pastry sheet to 10×12 inches. Use skull and bone cookie cutters to cut out the shapes. Score faces into the skulls. Chill until cold.
Complete the pot pie by layering the full puff pastry sheet atop the baking dish and pushing in on the score lines to secure it. Brush it with a beaten egg, place the skull and bone cut-outs on top, and then brush the shapes with more beaten egg. Bake for 40 minutes, and then get ready to wow your Halloween party guests with this super-tasty meal.