Description
Skull Chicken Pot Pies are cozy handheld pot pies baked in a spooky skull pan, filled with creamy chicken and veggies, and wrapped in a golden crust for the perfect Halloween party bite.
Ingredients
2 cans (8 oz each) crescent dough sheets, or 12 oz pizza dough, or pie crust/puff pastry
1 lb cooked, shredded chicken
1 cup frozen mixed vegetables, thawed
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom or potato soup
1/2 tsp salt
1–1.5 tsp black pepper
2 tsp onion powder
1 tsp garlic powder
Neutral oil or nonstick spray for pan
Instructions
1. Heat oven to 375°F and lightly oil or spray the skull pan.
2. In a bowl, mix shredded chicken, mixed vegetables, condensed soups, salt, pepper, onion powder, and garlic powder.
3. Roll dough to even thickness and cut into rectangles slightly larger than each skull cavity.
4. Press dough into each skull cavity, letting excess hang over.
5. Fill each skull with about 1/2 cup chicken mixture.
6. Fold overhanging dough to seal the backs, pressing seams tightly.
7. If using pie crust or puff pastry, poke a small vent in the back; optional egg wash for golden color.
8. Bake 30 minutes at 375°F until crust is golden and set.
9. Cool 5 minutes, then gently unmold and serve.
Notes
Use crescent, pizza dough, pie crust, or puff pastry for different textures.
Add herbs like thyme or rosemary for flavor depth.
Don’t overfill to prevent leaks; about 1/2 cup filling is ideal.
For mini skull molds, reduce filling and bake time.
Store leftovers airtight in fridge up to 3–4 days.
Reheat at 350°F in oven or 325°F in air fryer until hot and crisp.
Freeze unbaked skull pies and bake from frozen, adding extra minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 skull pie
- Calories: 420
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 55 mg