Ghost Chicken Pot Pie

Embrace the spirit of Halloween with this delightful Ghost Chicken Pot Pie. This festive dish features a creamy filling of tender chicken and colorful vegetables, all encased in a flaky crust topped with whimsical ghost-shaped cutouts. Perfect for a family gathering or a spooky night in, this comforting recipe is sure to become a seasonal favorite. Enjoy the warmth and joy of home-cooked comfort food while adding a touch of Halloween magic to your dining table.

Prep Time25 mins

Cook Time40 mins

Total Time1 hr 5 mins

Course: Main Dish Cuisine: American Keyword: For added flavor, consider using rotisserie chicken. Substitute frozen vegetables with fresh ones for extra crunch. Make it vegetarian by omitting the chicken and adding more veggies. Servings: Serves 6 Calories: 350kcal Author: Tisha

Ingredients

1 tablespoon unsalted butter
1 cup diced yellow onion
1 cup diced celery
2 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
2 cups cooked chicken breast, diced
1 cup frozen diced carrots
1 cup frozen green peas
Dried thyme
Black pepper
Salt
Two 9-inch refrigerated pie crusts

Instructions

Preheat your oven to 400°F and fit one pie crust into a pie dish.
Roll out the second crust and cut ghost shapes using a cookie cutter; set aside.
In a skillet, melt butter over medium heat and sauté onion and celery until soft. Add garlic and cook for an additional minute.
Stir in flour to create a roux, then gradually add chicken broth and milk, cooking until thickened.
Remove from heat; mix in chicken, carrots, peas, thyme, pepper, and salt until well combined.
Pour the mixture into the pie dish and top with ghost cutouts.
Bake for 35-40 minutes until golden brown and bubbly. Cool before serving.

Nutrition