These mini jack-o’-lantern pot pies are a fun, festive way to serve a cozy, savory meal during the fall season or for Halloween night. Golden, flaky pie crusts shaped like tiny pumpkins are filled with rich, creamy chicken and vegetable filling. Each pie has a playful jack-o’-lantern face that adds charm to your table while still delivering incredible flavor. They’re perfect for parties, family dinners, or a whimsical night in. Make them ahead, bake them fresh, and watch them disappear as quickly as you set them out.
Mini Jack-o’-Lantern Pot Pies – A Spooky & Delicious Treat
- Total Time: 45 minutes
- Yield: 6 mini pies 1x
Description
Festive mini pot pies shaped like jack-o’-lanterns, filled with creamy chicken and veggies, perfect for Halloween or autumn gatherings.
Ingredients
2 cups cooked chicken, diced
1 cup mixed vegetables (peas, carrots, corn)
1 cup cream of chicken soup
1/2 cup chicken broth
1 tsp thyme
Salt & pepper to taste
2 refrigerated pie crusts
1 egg, beaten for egg wash
Instructions
1. Preheat oven to 375°F (190°C).
2. Mix chicken, vegetables, soup, broth, thyme, salt, and pepper in a bowl.
3. Roll out pie crusts and cut pumpkin shapes using a large pumpkin cookie cutter.
4. Cut jack-o’-lantern faces into half of the pumpkin shapes.
5. Spoon filling onto the uncut pumpkins and top with face-cut crusts.
6. Seal edges with a fork, brush with egg wash.
7. Bake for 20-25 minutes or until golden brown.
Notes
For a vegetarian version, substitute chicken with sautéed mushrooms or more veggies.
Can be made ahead and frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 290
- Sugar: 3g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
Keywords: Mini jack-o’-lantern pot pies, Halloween pot pies