Zombie Pot Pies Halloween Fun (Recipe for Printing)
Savory chicken pot pies filled with veggies and baked with a golden crust, ideal for festive spooky celebrations.
# What You Need:
→ Base
01 -
4 tablespoons unsalted butter, or substitute with margarine or neutral oil
02 -
1/4 cup all-purpose flour, or substitute with cornstarch for gluten-free
03 -
2 cups chicken broth, or use vegetable broth for vegetarian
04 -
1 cup whole milk, or use unsweetened almond or oat milk for dairy-free
→ Filling
05 -
1 cup cooked shredded chicken, or substitute with rotisserie chicken
06 -
1 cup frozen peas and carrots, or use mixed frozen vegetables
07 -
1 cup corn kernels, optional
→ Seasoning
08 -
1 teaspoon garlic powder, or sparingly use fresh minced garlic
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Crust
11 -
1 sheet puff pastry, or substitute with pre-baked pie crust
12 -
1 egg, beaten, for egg wash, or brush with milk for vegan
# How to Make It:
01 -
Melt butter in a large skillet over medium heat. Whisk in flour and cook, stirring constantly, until the mixture is light golden and no longer raw.
02 -
Gradually add chicken broth and milk to the skillet, whisking to prevent lumps. Cook until the sauce thickens and is smooth, about 4–5 minutes.
03 -
Fold in shredded chicken, frozen peas and carrots, and corn. Season with garlic powder, salt, and pepper. Simmer for 3–4 minutes until vegetables are tender.
04 -
Preheat oven to 400°F (200°C). Evenly divide the filling among four oven-safe ramekins or pot pie dishes.
05 -
Cut puff pastry into four rounds, slightly larger than the dish rims. Drape pastry over each ramekin, pressing edges to seal. Brush pastry with beaten egg or milk.
06 -
Bake for 20–25 minutes until pastry is golden brown and filling is bubbling. Allow to cool slightly before serving.
# Extra Tips:
01 -
For a spooky Halloween presentation, use small cutters to create eye and mouth shapes in the pastry before baking.