Ingredients
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup mixed vegetables (peas, carrots, corn – frozen or fresh)
• 1/4 cup diced onion
• 2 tbsp butter or olive oil
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)
• 1 cup chicken broth
• 1/2 cup milk or unsweetened almond milk
• 1/2 tsp thyme
• 1/2 tsp rosemary
• Salt & pepper to taste
• 1 sheet puff pastry or crescent dough, thawed
• 1 egg (for egg wash)
• Optional: black food-safe gel or icing for “wounds” or eerie details
Instructions
- Preheat oven to 375°F (190°C). Lightly grease skull-shaped muffin tins (or regular mini muffin pan if needed).
- In a skillet over medium heat, melt butter. Sauté onion and vegetables 5–6 minutes until tender.
- Stir in flour and cook 1 minute. Gradually whisk in chicken broth and milk.
- Bring to a simmer, stirring constantly, until thickened (about 3–4 minutes).
- Add shredded chicken, thyme, rosemary, salt, and pepper. Stir to combine. Remove from heat and let cool slightly.
- Roll out puff pastry and cut into circles slightly larger than the skull cavities.
- Press half of the pastry circles into the bottom of each tin. Spoon in chicken filling.
- Cover with remaining pastry circles. Crimp edges with a fork to seal.
- Cut small steam vents (like eyes or cracks) on top. Brush with beaten egg for golden shine.
- Bake 20–24 minutes, until puffed and golden brown.
- Let cool 5 minutes, then carefully remove. Use black icing or food gel to add spooky details like cracks or shadows around the “eyes.”
🔥 Serve warm with a side of gravy or cranberry sauce for extra flair!
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 24 mins , Total Time : 45 mins , Servings : 6 skull pies , Calories : 210 , Net Carbs: 18g , Fats: 11g , Protein: 14g