Halloween Pot Pies👻
1 rt chicken, 1 onion, 2 potatoes, 2 carrots, 3 celery stalks, parsley, puff pastry, chicken broth.
1
Preheat oven to 375 degrees F. Wash your produce, peel the potatoes and carrots.
2
Next dice all the veggies into bite size pieces.
3
Add olive oil to a large stock pot and heat over medium heat.
4
Add all the veggies and cook, covered on medium heat for 10-12 minutes.
5
While veggies cook, debone the chicken and discard all of the skin and cartilage.
6
While veggies cook, debone the chicken and discard the skin and cartilage.
7
Next shred the chicken til it’s in nice bite size pieces.
8
The salad choppers or quick shred work great for this! We used our salad choppers.
9
Once veggies are cooked add 1/2 cup of flour and cook for 1 minute. Then add 4 cups chicken broth.
10
Cook til thick, a few minutes. Add in spices of choice. We used cinnamon plus™️, salt and pepper.
11
Chop up 1/3 cup of parsley or put it through the herb mill for quick consistent results!
12
After veggies & broth have thickened turn off heat. Add in chicken and parsley and stir to combine.
13
We decided to add more salt and pepper, and also our Garlic & Herb seasoning.
14
You can use a casserole dish, ramekins, Cast Iron, pretty much whatever you have for this dish!
15
Next, take some Halloween cookie cutters to cut the puff pastry into cute shapes for the tops.
16
Once finished add the filling evenly amongst your dish/dishes and smooth the top.
17
Arrange the puff pastry pieces on top of your pot pies to make a cute design.
18
Before popping them in the oven, brush the tops of the puff pastry pieces with egg wash from 1 egg.
19
Place on a baking sheet to prevent spills and bake for 20-25 minutes till tops are golden brown.
20
Allow to cool for 5 minutes before serving and then enjoy! 🎃👻 Happy Halloween
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