Description
A cozy, savory Halloween dinner tradition made easy with rotisserie chicken and spooky ghost-shaped crust cutouts. Fun, fast, and perfect before a night of candy-fueled chaos.
Ingredients
Scale
- 1 frozen pie shell (bottom)
- 1 refrigerated pie crust (for the top)
- 1½ cups shredded rotisserie chicken
- 1½ cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup (or homemade roux)
- ¼ cup milk or cream
- Salt, pepper, and garlic powder to taste
- Halloween cookie cutters (ghosts, pumpkins, bats—your choice)
- Straw (for making spooky eyes!)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken, frozen veggies, cream of chicken soup, milk, and seasoning until evenly combined.
- Spoon the filling into the frozen pie shell and smooth the top.
- Unroll the refrigerated pie crust on a clean surface and use Halloween cookie cutters to cut out ghost shapes.
- Use a straw to poke spooky eyes into the ghost cutouts.
- Place the shapes gently over the filling—scatter them for a fun floating effect.
- Brush crust with milk or egg wash if desired.
- Bake for 30–35 minutes or until crust is golden and filling is bubbling.
- Let cool slightly before serving.
Notes
You can assemble this pie the night before and refrigerate, or freeze unbaked and bake from frozen (adding 10 extra minutes). A fun and comforting pre-trick-or-treat dinner!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
Keywords: halloween, chicken pot pie, ghost crust, spooky dinner, kids halloween recipe