Pot pie is one of those meals that is a year round staple in our house. We love changing up the veggies and adding things that are seasonal to the filling. In the Summer we always add zucchini, in the Fall we add squash, in the Spring we add fresh peas……you get the idea. This is a dish where you can definitely ‘hide’ veggies and your kids will likely at least take a few bites and try what is underneath he delicious crust.
To make this dish festive and a really fun Halloween dinner, we made individual mini-mummy and mini-spider pot pies! Your kids can definitely help with this one and can make their own creations. And since they will be making their own – let them get creative no matter how wonky it ends up looking. They will love it, and food they love to make is usually food they love to eat!
To make this you will first need to make a basic pie crust. The key to a deliciously flaky pie crust is using cold butter and ice water. We like to make ours in the food processor because it does all the work for you. If you don’t have one, use a pastry cutter and you will get the same result. Slice your butter into smaller pieces for easier mixing. When the dough is able to stick together between your fingers, then you have added enough water. Place the dough in a disc shape on parchment paper and refrigerate for 30 minutes. Use this time to make your filling. The recipe for the filling we like to use can be found here. Put enough filling in your individual baking dishes to fill almost to the top.
Roll out your dough fairly thin, and then use a circle about the size of the dish you will be making the pot pie in to cut circles for spider bodies. Form little legs by rolling a bit of dough between your fingers. Use a pizza cutter to cut strips for the mummy. Once you get your crust creations, time to bake! Bake in a 425 degree oven for 20 minutes or until the top is golden.
These are sure to be a hit with your family or for a Halloween party! With a flaky crust, savory filling and super fun presentation, even your picky eaters will be requesting this meal!
Halloween Pot Pie Crust
- Combine flour, sugar, and salt into the bowl of a food processor and pulse to mix.
- Make sure your butter is very cold, and slice into pieces.
- Add the COLD butter to the food processor and pulse until the largest pieces of butter are about the size of a pea.
- Sprinkle the mixture with 3 tablespoons of ice water and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
- Empty the crumbly dough mixture from the food processor onto a clean, dry, flat surface. Gather the mixture in a mound, place on a piece of parchment paper and refrigerate for 30 minutes.
- Prepare your filling. Place filling into individual ramekins.
- Remove dough from fridge and roll out thin.
- Cut circles for a spider, and use a pizza cutter to cut strips for a mummy.
- Place dough on top of filling in desired shapes.
- Bake at 425 degrees for 20 minutes or until golden brown.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie