Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
savory Halloween pot pie - featured image

Savory Halloween Pot Pie – Easy Spooky Homemade Crust

  • Author: Isabella Russo
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

A festive twist on classic pot pie, this savory Halloween version features a rich, veggie-packed filling and a flaky homemade crust cut into spooky shapes like ghosts and pumpkins. Perfect for parties or cozy October dinners, it’s easy to customize for different diets and guaranteed to delight kids and adults alike.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup cold shortening, cubed (or use all butter)
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 6–8 tablespoons ice-cold water
  • 1 large egg, beaten (for brushing)
  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and diced (Yukon Gold or russet)
  • 1 cup mushrooms, sliced (optional)
  • 1/2 cup frozen peas
  • 2 cups cooked chicken, shredded (or 2 cups cooked cannellini beans for vegetarian)
  • 1/4 cup all-purpose flour (for thickening)
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 1/2 cup whole milk (or dairy-free milk)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large mixing bowl, combine flour and salt. Add cold butter and shortening, cutting into the flour until the mixture resembles coarse crumbs. Stir in cheddar cheese if using.
  2. Slowly add ice water, mixing just until dough comes together. Wrap in plastic and chill for 30 minutes.
  3. Melt butter in a large skillet over medium heat. Add onion and cook for 3 minutes. Stir in garlic, carrots, potatoes, and mushrooms. Cook 8-10 minutes until veggies are just tender.
  4. Sprinkle flour over vegetables and cook for 2 minutes. Slowly pour in broth, stirring constantly, then add milk. Simmer 5-7 minutes until thickened.
  5. Add peas, cooked chicken (or beans), thyme, parsley, salt, and pepper. Taste and adjust seasoning. Remove from heat.
  6. Preheat oven to 400°F (200°C). On a lightly floured surface, roll out chilled dough to about 1/8-inch thick. Use Halloween cookie cutters or a knife to cut out spooky shapes.
  7. Pour filling into a 9-inch pie dish. Arrange crust shapes over the top, overlapping slightly. Brush with beaten egg.
  8. Set pie dish on a baking sheet. Bake in the center of the oven for 30-35 minutes, until crust is deep golden and filling is bubbling. Cover loosely with foil if crust browns too fast.
  9. Let pot pie rest 10-15 minutes before serving. Slice into wedges, ensuring each serving gets a spooky crust piece.

Notes

Keep ingredients cold for a flaky crust. Filling can be customized with different veggies or proteins. For gluten-free, use a 1:1 gluten-free flour blend and cornstarch for thickening. Crust shapes can be cut freehand if you don’t have cookie cutters. Bake on the lowest oven rack to prevent soggy bottom crust.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 390
  • Sugar: 5
  • Sodium: 550
  • Fat: 20
  • Saturated Fat: 10
  • Carbohydrates: 38
  • Fiber: 5
  • Protein: 16

Keywords: Halloween, pot pie, savory, spooky crust, autumn, comfort food, chicken, vegetarian, party, easy, festive

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://theyumdishes.com/savory-halloween-pot-pie-recipe-easy-spooky-homemade-crust/