We made good old chicken pot pie Halloween party-worthy by loading up the filling with fresh vegetables and herbs, and decorating the top with bones and skulls cut from puff pastry. You'll need special cookie cutters; or you can create your own skull and bones from cardboard and cut around them on the pastry with a knife. For the best "puff," keep the pastry cold as you work.

Elaine Johnson
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary test

total:
3 hrs 45 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, bring broth to a boil over high heat. Add potatoes, carrots, and green beans. Cover and bring to simmering; then reduce heat and cook until carrots are tender to bite, about 5 minutes. Drain, reserving broth, and set vegetables aside.

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  • Melt butter in pot over medium-high heat. Add onion, mushrooms, celery, thyme, rosemary, pepper, and salt. Sauté until vegetables are soft, 7 to 10 minutes. Reduce heat to medium. Add flour and cook, stirring, until light golden, about 3 minutes. Whisk in milk until blended, then add reserved broth and whisk until no lumps remain. Cook, whisking, until simmering, 10 to 12 minutes.

  • Remove sauce from heat and stir in reserved vegetables and the chicken. Pour into a shallow baking dish about 9 by 13 in. Let cool to room temperature, about 30 minutes.

  • Meanwhile, preheat oven to 375°. On a lightly floured work surface, roll 1 pastry sheet into a rectangle 1 in. longer and wider than baking dish. With a small knife, score a 1/2-in. border on all sides of pastry without cutting through it. Slide pastry onto a baking sheet and chill. Re-flour work surface and roll second pastry sheet to a 10- by 12-in. rectangle. Cut out 3 skulls, using a 5- by 3 1/2-in. skull-shaped cookie cutter.* Cut 4 each of large and medium bones, using 4- by 1 1/2-in. and 3 1/2- by 1 1/2-in. bone-shaped cookie cutters. Using a knife tip, score faces in skulls without cutting through pastry. Transfer skulls and bones to a baking sheet and chill until cold.

  • Set chilled pastry rectangle onto cool chicken mixture, gently pushing it along score lines into edges of dish. Brush with egg. Arrange large bones on pastry and brush with egg; then arrange skulls and medium bones on top, overlapping a bit if needed, and brush with egg.

  • Bake until pastry is well browned, about 40 minutes; if filling starts to bubble over, put a baking sheet on lower rack under pot pie.

  • *We used a skull cookie cutter and dog-bone cookie cutter set from CopperGifts.com.

  • Make ahead: Through step 4, up to 1 day, filling and pastry chilled separately airtight. To continue with step 5, bring filling to room temperature, 2 hours.

Nutrition Facts

495 calories; calories from fat 16%; protein 32g; fat 23g; saturated fat 8.6g; carbohydrates 39g; fiber 4.7g; sodium 547mg; cholesterol 111mg.
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