This Ghost and Ghouls Chicken Pot Pie Recipe with fall flavors is the perfect dinner to make before heading out to catch all the candy with your trick or treaters! It’s a perfect dish to make ahead of time so you can spend more time having spooky fun with your family!
Why You’ll Love…
You’ll love how easy this recipe is to make and the perfect filling for a night of trick or treating! With all the candy coming up, it’s great to have something warm and hearty like this chicken pot pie!
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Substitutions and Additions:
There’s a lot of great chicken pot pie recipes out there, but none can compare to the spooky elements of this fall inspired chicken pot pie! Here are a few ways to spice up this recipe!
Switch Up the Spices: You can really use whatever spices you want, so you can make this a curry chicken pot pie by adding curry powder and cumin, or you can really bump up the herbs and use rosemary and thyme with a bit of sage! Or you could add in some extra heat with cayenne pepper or red pepper flakes!
Pie Dough: I love the flaky layers of the puff pastry, but you can always use pie crust to make this more traditional!
Vegetarian: You can leave out the chicken and add chickpeas or other beans or just load up on the veggies with mushrooms as well!
Equipment Needed:
Large Saucepan – I prefer to use a large nonstick skillet when making this dish! There’s quite a bit of filling in this dish, so make sure you use a large pan to catch everything!
Pie Dish – I like to pour the chicken filling into a pie dish before baking, but depending on what saucepan you use and if it’s oven safe, you could make it all in one pan!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a saucepan, add in butter, onions, carrots, and sweet potato. Let cook.
Step 2. Then add in flour, Italian seasoning, and garlic cloves. After cooking for about a minute, add in chicken broth. Add in heavy cream, chicken, frozen peas, and salt and pepper.
Step 3: Pour into a pie dish and let cool.
Step 4. Top filling with ghost puff pastry cut outs! Brush with an egg wash and bake until golden brown!
Storage Instructions:
Store any leftover chicken pot pie in the fridge for about 2-3 days! This is a great recipe to double and freeze one half of it!
I recommend letting the filling cool completely before pouring into a pie dish. Then cover with plastic wrap and foil to make sure it’s completely sealed! Store in the freezer for about 2-3 months! When you’re ready to bake, let thaw at room temperature for about 30 minutes, top with puff pastry and bake at 425 degrees until golden brown and bubbly!
Helpful Tips and Tricks
You can cut the puff pastry into whatever shapes you like! You can do another Halloween cookie cutter, or just cut the puff pastry into squares to add to the top of the pot pie!
To make this recipe even easier, I love to use rotisserie chicken that’s already pre-shredded! Of course, you can always make your own chicken or use whatever leftover meat you have!
This Ghost Chicken Pot Pie is just the thing to enjoy on a chilly fall night! It’s perfect to make ahead or make extras to keep in the freezer! It’s a hearty dish that’s perfect to customize however you like best!
Cheers!
-Holly Michelle
Ghost and Ghouls Chicken Pot Pie Recipe with fall flavors
Equipment
- Large Saucepan
- Pie Dish
Ingredients
- 4 tablespoons Butter
- 1 Onion chopped
- 1 cup Diced Carrots
- 1 cup Diced Sweet Potato
- 2 cloves Garlic
- 4 tablespoons Flour
- 2 teaspoons Italian Seasoning
- 1 1/2 cups Chicken Broth
- 3 tablespoons Heavy Cream
- 2 cups Shredded Chicken
- Salt and Pepper to taste
- 1 cup Frozen Peas
- 1 package Puff Pastry
- 1 Egg
- Fresh Parsley for garnish
Instructions
- Preheat oven to 425 degrees.
- In a large saucepan, let butter melt.4 tablespoons Butter
- Then add in onions, carrots, and sweet potatoes. Let cook for about 7 minutes.1 Onion, 1 cup Diced Carrots, 1 cup Diced Sweet Potato
- Then in garlic and Italian seasoning. Let cook for another minute, before adding in the flour. Let flour cook for about 3 minutes.2 cloves Garlic, 2 teaspoons Italian Seasoning, 4 tablespoons Flour
- Slowly pour in chicken broth, stirring the whole time to prevent clumps. Let the broth cook for about 5 minutes.1 1/2 cups Chicken Broth
- Once all the broth has been cooking, add in chicken, frozen peas, and heavy cream. Season with salt and pepper.3 tablespoons Heavy Cream, 2 cups Shredded Chicken, 1 cup Frozen Peas, Salt and Pepper
- Pour everything into a pie dish and let cool slightly.
- Meanwhile, cut out ghost shapes in thawed puff pastry! You can use a skewer or a small piping tip to cut out eyes and a mouth on the ghosts! Then layer them over the pie filling.1 package Puff Pastry
- Make an egg wash using one egg and a splash of water, and brush over the top of the puff pastry!1 Egg
- Bake in the oven for about 25 minutes until the puff pastry is golden brown!
- Serve with a sprinkle of fresh parsley and enjoy!Fresh Parsley
