Spooky Skull Chicken Pies

Spice things up for Halloween by making these fun Skull Chicken Pot Pies! These little pies look like skulls and have a creamy chicken filling that's perfect for sharing with friends or family.

INGREDIENTS

• Garlic Powder: 1 teaspoon, brings out more flavor in the mix.
• Onion Powder: 2 teaspoons, gives a nice savory bite.
• Black Pepper: 1.5 teaspoons, for a spicy punch.
• Salt: 1/2 teaspoon, seasons everything just right.
• Cream of Mushroom Soup: 1 can (10.5 ounces), makes it richer and silky.
• Cream of Chicken Soup: 1 can (10.5 ounces), holds the filling together and keeps it creamy.
• Frozen Mixed Veggies: 1/2 cup, for a burst of color and nutrition.
• Boneless Skinless Chicken Breasts: 1 pound, shredded for the filling.
• Crescent Dough Sheets: 2 cans (8 ounces each), use these to make the skull shapes.

INSTRUCTIONS

Step 9:

After baking, let the skulls sit and cool for 5 minutes so they hold their shape.

Step 8:

Slide your tray into the oven and cook for 30 minutes.

Step 7:

Push down on the dough in the mold so it keeps the skull form.

Step 6:

Put in about half a cup of the chicken filling, then fold the extra dough over the top.

Step 5:

Grab a quarter of the dough, press it into the skull mold, and leave some hanging off the sides.

Step 4:

Take the Crescent Dough Sheet and cut it into four square-ish pieces.

Step 3:

Stir together the shredded chicken, frozen veggies, both soups, and the spices (set dough aside for later).

Step 2:

Cook the chicken and pull it apart with forks.

Step 1:

Fire up your oven to 375°F so it's hot and ready.

Serving and Storage Tips

• Eat the skull pies while they're still hot so they're super tasty.
• If you've got leftovers, pop them into a sealed container in the fridge and they'll keep for three days.
• Reheat in the oven or zap in the microwave before digging in again.
• Pair with a crunchy salad or cheesy garlic bread to round things out.

Tips from Well-Known Chefs

• Chef Gordon Ramsay says fresh herbs really boost the flavor, so toss some in if you've got them.
• Rachael Ray likes a bit of hot sauce for extra zing.
• Chef Ina Garten always lets the filling cool down a bit before wrapping it in dough—it keeps things less messy.

VARIATIONS

• Want a change? Use ground beef or swap in some extra veggies for the filling.
• Try different cheeses, like gooey mozzarella or spicy pepper jack, for a fun twist.
• Change up the molds and make different festive shapes for whatever holiday is coming up.