Coffin-Shaped Chicken Pot Pies

Coffin-Shaped Chicken Pot Pies
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These creamy chicken pot pies are baked beneath coffin-shaped puff pastry lids, making them a warming, comforting, and frightfully fun main dish for Halloween. Flaky pastry, creamy filling, and spooky presentation combine into one perfect autumn dinner.

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Yields6 Servings
Prep Time25 minsCook Time35 minsTotal Time1 hr
For the filling
 2 tbsp butter
 1 tbsp olive oil
 1 medium onion, diced
 2 carrots, diced
 2 celery stalks, diced
 2 cloves garlic, minced
 2 cups cooked chicken, shredded (rotisserie works great)
 1 cup frozen peas
 ¼ cup all-purpose flour
 2 cups chicken stock
 1 cup whole milk (or half-and-half, for creamier)
 1 tsp fresh thyme (or ½ tsp dried)
 1 tsp fresh parsley, chopped
 ½ tsp salt (adjust to taste)
 ½ tsp black pepper
For the pastry coffins
 1 sheet puff pastry (about 250 g / 9 oz), thawed if frozen
 1 egg, beaten (for egg wash)
Prepare the filling
1

  1. In a large skillet, melt butter with olive oil over medium heat.

  2. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.

  3. Stir in garlic, cook for another minute.

  4. Sprinkle flour over vegetables and stir to coat. Cook for 1–2 minutes.

  5. Gradually whisk in chicken stock and milk, stirring constantly until thickened (5 minutes).

  6. Add shredded chicken, peas, thyme, parsley, salt, and pepper. Stir to combine.

  7. Remove from heat and let cool slightly while preparing pastry.

Shape the pastry coffins
2

  1. Preheat oven to 400°F (200°C).

  2. Roll out puff pastry on a lightly floured surface.

  3. Cut into 6 coffin shapes (about the size of your ramekins or mini baking dishes).

    • Use a paper template for neat coffin outlines if desired.

  4. Place pastry coffins on a lined baking sheet.

  5. Brush tops with beaten egg for golden color.

  6. Bake separately for 12–15 minutes, until puffed and golden.

Assemble pot pies
3

  1. Spoon the chicken filling into 6 ovenproof ramekins or small baking dishes.

  2. Place a baked coffin-shaped puff pastry lid on top of each.

    • For a fun effect: cut out little cross or skull shapes from extra pastry and bake separately as spooky toppers.

Serve
4

  • Serve hot, with the pastry lids perched on top of the ramekins.

  • Garnish with extra parsley or “bloody” ketchup drizzle for a Halloween touch.

Serving Suggestions
5

  • Pair with a simple green salad or roasted root vegetables.

  • Serve on black plates or slate boards for maximum spooky impact.

  • Add a pumpkin soup starter for a cozy Halloween dinner.

Tips & Variations
6

  • Make-ahead: Filling can be prepared up to 2 days in advance and refrigerated. Reheat before baking with pastry.

  • Vegetarian option: Replace chicken with mushrooms, lentils, or butternut squash. Use veggie stock.

  • Shortcut: Use store-bought rotisserie chicken and pre-cut frozen veggies to save time.

  • Mini versions: Bake in muffin tins with pastry-lined bottoms for handheld spooky pies.

Ingredients

For the filling
 2 tbsp butter
 1 tbsp olive oil
 1 medium onion, diced
 2 carrots, diced
 2 celery stalks, diced
 2 cloves garlic, minced
 2 cups cooked chicken, shredded (rotisserie works great)
 1 cup frozen peas
 ¼ cup all-purpose flour
 2 cups chicken stock
 1 cup whole milk (or half-and-half, for creamier)
 1 tsp fresh thyme (or ½ tsp dried)
 1 tsp fresh parsley, chopped
 ½ tsp salt (adjust to taste)
 ½ tsp black pepper
For the pastry coffins
 1 sheet puff pastry (about 250 g / 9 oz), thawed if frozen
 1 egg, beaten (for egg wash)
Coffin-Shaped Chicken Pot Pies
IngredientsDirections
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