Description
Delight in the spooky charm of Ghost Chicken Pot Pie, a festive dish perfect for Halloween gatherings. This comforting pot pie features a creamy filling loaded with tender chicken and vibrant vegetables, all topped with playful ghost-shaped crust cutouts that add a fun twist to your meal. With its rich flavors and inviting aroma, this dish is sure to become a seasonal favorite for family dinners or Halloween parties.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 cup diced yellow onion (about 1 medium)
- 1 cup diced celery (about 2 stalks)
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked chicken breast, diced into 1/2-inch pieces
- 1 cup frozen diced carrots, thawed
- 1 cup frozen green peas, thawed
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Two 9-inch refrigerated pie crusts
Instructions
- Preheat the oven to 400°F. Fit one pie crust into a 9-inch pie dish.
- Roll out the second pie crust and cut out ghost shapes using a cookie cutter; set aside.
- In a skillet, melt butter over medium heat. Sauté onion and celery until soft (5-7 minutes), then add garlic for an additional minute.
- Stir in flour to form a roux, cooking for 1 minute.
- Gradually whisk in chicken broth and milk; simmer until thickened (5-7 minutes).
- Remove from heat; mix in chicken, carrots, peas, thyme, salt, and pepper.
- Pour filling into the pie crust and place ghost cutouts on top.
- Bake for 35-40 minutes until golden brown; cover edges if browning too quickly.
- Cool for 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 360
- Sugar: 4g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg