Skull Chicken Pot Pies are a fun and tasty twist on the classic comfort food you know and love. These pies have a flaky, golden crust shaped like spooky skulls, hiding a warm and creamy filling packed with tender chicken, vegetables, and rich gravy. They’re perfect for a cozy meal with a little playful edge.
I love making these around Halloween or whenever I want to surprise my family with something a bit different. The skull shapes add a fun touch that always gets some smiles before we even dig in. Plus, you can easily customize the filling with your favorite veggies or herbs to make it just right for your taste.
For serving, I like to pair these pot pies with a simple green salad or some roasted veggies to balance the meal. They’re filling and comforting on their own, but adding a fresh side gives everything a nice contrast. Serving them fresh out of the oven with the crust still crisp is my favorite way to enjoy them—it’s hard to resist breaking into those crispy skulls!
Key Ingredients & Substitutions
Chicken: Using cooked chicken saves time and keeps the filling tender. Rotisserie chicken works great here. If you prefer, turkey or a plant-based chicken substitute could work too.
Vegetables: Carrots, peas, and green beans give the filling a nice balance of sweetness and texture. Frozen veggies are fine if fresh aren’t available—just add them slightly earlier when cooking.
Flour: This is important to thicken the filling into a gravy. All-purpose flour is standard, but you can use gluten-free flour blends if needed.
Puff Pastry: Ready-made puff pastry makes shaping the skulls simple. You can substitute with pie dough if you prefer a denser crust, but puff pastry puffs up nicely for the look.
Herbs: Fresh thyme and rosemary add bright herbal notes. If you don’t have fresh, dried versions work well—just use less as dried herbs are more potent.
How Do I Get Puff Pastry Skulls Crispy and Golden?
Making the skull crust crisp and golden is key to a great pot pie. Here’s what helps:
- Keep the pastry cold: Chill it before cutting shapes so it puffs better.
- Use an egg wash: Brush beaten egg on the pastry for that shiny, golden color.
- Don’t cover the filling too tightly: Press edges gently to seal but avoid crushing the puffiness.
- Vent the pastry: Small slits let steam escape and prevent sogginess.
- Bake at a high temperature: 400°F gives the crust a quick puff and browning while cooking the filling properly.
I like to use mini cast iron skillets because they hold heat well and give the crust nice crisp edges. Let the pies rest a few minutes after baking so the filling sets, making every bite perfect!
Equipment You’ll Need
- Mini cast iron skillets or ramekins – I prefer these because they keep the filling hot and help the crust puff up nicely.
- Skull-shaped cookie cutter – makes fun, spooky shapes easily with puff pastry.
- Large skillet or frying pan – for cooking the filling ingredients smoothly.
- Whisk – helps create a smooth, creamy gravy without lumps.
- Pastry brush – for applying the egg wash and getting that shiny, golden crust.
- Rolling pin – to roll out puff pastry evenly.
- Mixing bowls and measuring cups – keep everything organized and accurate.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or cooked sausage for a different hearty flavor.
- Add cooked bacon or ham pieces to make it more savory.
- Mix in chopped mushrooms or roasted sweet potatoes for extra texture and flavor.
- Use different herbs like parsley, sage, or basil to match your taste or seasonings.
Skull Chicken Pot Pies
Ingredients You’ll Need:
For the Filling:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup green beans, chopped
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk or heavy cream
- 3 cups cooked chicken, shredded or cubed
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon fresh rosemary, finely chopped (plus extra sprigs for garnish)
- Salt and pepper to taste
For the Crust:
- 1 package (about 2 sheets) refrigerated puff pastry, thawed
- 1 egg (for egg wash)
- Flour, for dusting
Optional Garnish:
- Fresh rosemary sprigs
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare the filling and assemble, plus 20-25 minutes to bake. Overall, plan for around 45 minutes from start to finish including a few minutes resting time before serving.
Step-by-Step Instructions:
1. Prepare the Filling:
Preheat your oven to 400°F (200°C). In a large skillet, melt the butter over medium heat. Add the diced onion and carrots, and cook for about 5-7 minutes until softened. Then add minced garlic, peas, and chopped green beans and cook for another 2 minutes.
2. Make the Creamy Gravy:
Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook off the raw taste. Gradually whisk in the chicken broth and milk, stirring constantly to keep things smooth. Cook until the mixture thickens into a creamy gravy.
3. Add Chicken and Herbs:
Stir in the cooked chicken along with thyme, rosemary, salt, and pepper. Remove the filling from heat once combined and well heated through.
4. Shape the Puff Pastry Skulls:
Lightly flour your work surface and roll out the puff pastry sheets. Use a skull-shaped cookie cutter to cut out skulls large enough to cover your mini cast iron skillets or ramekins.
5. Assemble the Pot Pies:
Fill each skillet or ramekin mostly full with the hot chicken filling. Place a skull-shaped puff pastry on top and gently press the edges to seal. Cut small slits in the pastry if needed to allow steam to escape.
6. Brush and Garnish:
Beat the egg and brush it over each pastry skull for a glossy golden finish. Insert a small sprig of fresh rosemary into the eye crater of each skull to add an aromatic garnish.
7. Bake and Serve:
Bake the pot pies for 20-25 minutes, until the puff pastry is nicely puffed and golden brown. Let them cool for a few minutes before serving. These pies are delicious warm, paired with a fresh green salad or roasted vegetables.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure the chicken is fully thawed before using. You can thaw it overnight in the fridge or use the defrost setting on your microwave. This ensures it heats evenly and blends well with the filling.
Can I Make These Pot Pies Ahead of Time?
Absolutely! Prepare the filling and assemble the pies, then cover and refrigerate them for up to 24 hours before baking. Bake straight from the fridge, adding a few extra minutes to the baking time if needed.
What Can I Use Instead of Puff Pastry?
If you don’t have puff pastry, pie dough or biscuit dough can work too. Keep in mind the texture and puffiness will be different—but the pies will still taste delicious!
How Should I Store Leftovers?
Store any leftover pot pies in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F until heated through to keep the crust crisp.