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Creepy Chicken Pot Pie with Pastry Bones

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dinner Ideas
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Filling:
  • 2 cups cooked chicken, diced
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk or cream
  • 1 tsp thyme
  • Salt and pepper, to taste
  • For the Crust:
  • 1 sheet store-bought puff pastry or homemade pie crust
  • 1 egg, beaten (for egg wash)
  • For Pastry Bones:
  • Extra puff pastry or pie dough
  • 1 egg, beaten (for brushing)

Instructions
 

  • Preheat Oven : Preheat oven to 400°F (200°C). Grease a 9×9-inch baking dish or individual ramekins.
  • Cook Vegetables : In a large skillet, melt butter over medium heat. Add onions, garlic, carrots, and potatoes. Cook for 5–7 minutes until slightly tender.
  • Make Creamy Base : Sprinkle flour over vegetables and stir for 1–2 minutes. Gradually pour in chicken broth and milk, stirring constantly until mixture thickens.
  • Add Chicken u0026 Seasoning : Stir in cooked chicken, peas, thyme, salt, and pepper. Cook 2–3 minutes until filling is hot and creamy. Remove from heat.
  • Prepare Crust : Roll out puff pastry sheet to fit over the baking dish. Place over filling.
  • Create Pastry Bones : Roll out extra dough and cut into bone shapes. Place on top of the pie for a spooky effect. Brush entire crust, including bones, with beaten egg for golden color.
  • Bake : Bake for 25–30 minutes, or until pastry is golden brown and filling is bubbling.
  • Serve : Let the pie cool slightly before serving to allow filling to set.