Zombie Pot Pies Halloween Fun

Nothing says Halloween quite like a batch of Zombie Pot Pies bubbling with savory filling and topped with flaky golden pastry. These spooky pies manage to be both fun and seriously comforting making them my go to dish for a festive October dinner or a party centerpiece when you want to see kids and adults grin in delight. Tucked beneath a crisp edible lid is a creamy chicken and vegetable filling that transforms fridge and freezer basics into a meal everyone actually wants to eat.

I tried crafting these pies on a whim for our annual costume night years ago and now the tradition has stuck including the wiggly olive eyeballs for extra spook factor.

Gather Your Ingredients

• Butter: Gives the filling its classic richness and depth use a good quality unsalted butter or sub with margarine for dairy free
• Flour: Thickens the sauce all purpose works best but cornstarch is a go to for gluten free
• Chicken broth: Brings savoriness choose low sodium for better flavor control
• Milk: Creates a creamy texture whole milk is ideal but almond or oat milk keeps it dairy free
• Garlic powder: Offers a savory punch fresh minced garlic is great but be light handed
• Cooked shredded chicken: Gives hearty protein rotisserie chicken saves time and effort
• Frozen peas and carrots: Are the fast veggie solution feel free to swap with any frozen mixed vegetables
• Corn: Adds pops of sweet flavor totally optional but loved by kids
• Salt: Adjusts the seasoning balance start light and taste as you go
• Pepper: Gives a little warmth always use fresh cracked for best aroma
• Puff pastry: Is your flaky topping chill it well for easy handling or use pie crust if preferred
• Egg: Creates a shiny golden finish brush lightly if not vegan

How to Make It

Sauté the Aromatics:

Melt butter in a large skillet over medium heat until it just foams and smells nutty. Stir in flour making sure to whisk constantly for about 2 minutes until lightly golden. This forms the roux base for a perfectly smooth sauce.

Make the Sauce:

Slowly pour in chicken broth and milk whisking steadily to prevent lumps. Simmer over medium low heat until the sauce thickens to a gravy consistency about 4 to 5 minutes. Season with garlic powder salt and pepper tasting as you go.

Add the Filling:

Fold in shredded chicken peas carrots and corn. Continue cooking for another 2 to 3 minutes until the vegetables are heated through and everything is creamy and well mixed.

Assemble the Pies:

Spoon the filling into four oven safe bowls or ramekins. Drape a square of puff pastry over each dish letting it hang over the sides slightly. For a Halloween touch cut scary shapes or faces into the pastry top. Brush with egg wash for a deep golden shine.

Bake the Pot Pies:

Place pies on a baking sheet in a preheated 400F oven. Bake for 20 to 25 minutes until pastry is deeply golden and puffed and the filling is bubbling. Let cool slightly before serving so no one burns their tongue.

Finishing Touches:

If you like press sliced olives or bits of roasted pepper into the top after baking for eye popping zombie effects. Serve warm with spooky flair.

I always get the most compliments on the puff pastry topping flaky golden and just a little messy. It reminds me of Halloween nights when my nieces would poke holes in the pastry and giggle as the brains bubbled through.

Flavor Boosters

Kids will actually want to eat their veggies in this dish. Taste your filling before adding to ramekins for the best flavor. For an extra ghoulish theme top with green food colored mashed potatoes under the pastry so it oozes out. Add diced butternut squash or sweet potato for an autumn twist that tastes like fall coziness. Label your pies if baking for different dietary needs so there are no spooky surprises.

Serving Suggestions

Serve with a big leafy salad to balance the richness and add crunch. Mini pies or even muffin tin versions are perfect for kids grabbing a quick bite while running around in costume.

Creative Twists

Vegetarian option is a snap just skip the chicken and use extra veggies plus vegetable broth. For gluten free replace flour with cornstarch and use gluten free pastry. Use leftover roast turkey in November for a post Thanksgiving comfort boost. Spring peas or asparagus work if making this in the off season.

These Zombie Pot Pies make spooky fun a tradition kids and grown-ups look forward to every year. Serve warm and enjoy the giggles with every bubbling bite.

Common Questions About This Recipe

→ How can I make this dish vegetarian?

Replace chicken broth with vegetable broth and use extra veggies or a meat alternative in place of chicken.

→ Can I substitute the puff pastry?

Yes, you can use pie crust, biscuit dough, or gluten-free pastry as an alternative to puff pastry.

→ Is it possible to prepare ahead of time?

Fillings can be made in advance and refrigerated. Assemble and bake with pastry just before serving for best results.

→ How do I make it dairy-free?

Substitute milk with almond or oat milk, use oil or margarine instead of butter, and skip the egg wash or use a dairy-free alternative.

→ Can I freeze the pot pies?

Assembled but unbaked pot pies can be frozen. Bake from frozen, adding extra time, until golden and hot in the center.