Chicken Pot Pie Skulls
Spooky scary skeletons send shivers down your spine (as the song goes), and so this Halloween, we made a memorable dinner using our skull baking mold and YOU can too! READ ON for full recipe plus tips and tricks you and the kids will love!
WHAT YOU NEED:
- Ready-made pie crust OR croissant roll dough (at room temperature)
- cooked chicken (about 1 cup)
- frozen veggies (about 1 cup)
- can of cream of chicken soup + can of either mushroom or potato cream soup
- Salt, pepper, onion powder, garlic powder (a few dashes of each – taste to see how you like it)
- skull baking pan
TIP If you are opting for the crescent dough, try to get the dough sheets which don’t have the perforation like the crescent rolls do
WHAT TO DO:
Preheat oven to 375
Shred the cooked chicken TIP use rotisserie chicken to save time
Leave dough aside (needs to be room temperature to be able to mold it later). Add all ingredients including the shredded chicken to a bowl and mix well.
Spray cooking oil onto skull platter. TIP do this in dishwasher to minimize mess and avoid cleanup.
Press dough onto skull. It’s ok to have leftover spilling out to the sides-just make sure all of the skull is covered for now.
Spoon in about a 1/2 cup of the filling mixture into all skulls. Fill to top.
Wrap leftover dough over top and add in extra dough to fully cover the skull backs. It’s ok if it doesn’t look perfect (it won’t). But nobody will see the backs. It’s just important that it is properly sealed/covered in order to prevent leaks.
Bake for about 30 minutes
TIP for an extra spooky look, have the kids help carve out the eyes and mouth. Add in colorful, cooked veggies into the eyes for a more dramatic effect
Lastly, play the song, “spooky scary skeleton” and serve dinner!
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