Crescent roll dough filled with an easy chicken pot pie filling, baked in a skull shaped pan makes the perfect dinner for Halloween! Skull Chicken Pot Pies are a perfect spooky addition to the dinner table.
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Chicken pot pie is easily in the top 5 list of my favorite meals growing up. Add Halloween flare with a skull baking mold and we might just have my all time favorite!
We’re cooking up an easy, peasy chicken pot pie recipe and stuffing it into crescent roll dough that’s been placed into a skeleton skull baking mold to make a creepy, main course for Halloween lovers.
Ingredients For Skull Chicken Pot Pie Recipe:
- refrigerated crescent dough sheets
- chicken, cooked and shredded
- frozen mixed vegetables
- cream of chicken soup
- cream of mushroom soup
- onion powder
- garlic powder
- Skull Pan
Ingredient amounts and entire recipe directions in recipe card below with print option!
What Is The Difference In Crescent Dough Sheets and Crescent Rolls dough?
The only difference in Crescent Dough Sheets and Crescent Rolls dough is the fact that Crescent Dough Sheets DON’T have the little perforations for the Crescent Roll triangles. It bakes and puffs up just the same.
How To Make Skull Chicken Pot Pies :
Start by preheating the oven to 375F.
Cook the chicken however you’d like or use a rotisserie chicken. Just make sure the chicken is cooked and then shred it up.
Add cooked chicken to a bowl and stir in all ingredients, except Crescent Dough.
This would be the best time to do a taste test. Make sure the seasoning is to your liking.
Take one piece of the Crescent Dough Sheet and press it down into the skull mold, leaving some of the Crescent Dough Sheet overlapping.
Spoon in 1/2 cup filling into skull.
Pull Crescent Dough Sheet back over to cover filling. Press down on skull. The crescent dough is going to be our chicken pot pie crust and will puff up in the skull mold.
Bake in preheated oven for about 30 minutes. The skull mold that I used was made of silicone so I did put it onto a baking sheet before putting it into the oven to make it easier to move around.
More Savory Halloween Dinner Recipes:
Frequently Asked Questions:
You can use any kind of chicken that you want to use for this recipe. You can boil and shred chicken breast or you could use leftover rotisserie chicken.
Of course! You’ll need about 1/2 cup filling per skull.
I like to grab a bag of frozen mixed veggies for chicken pot pies. These bags of frozen vegetables include vegetables like, carrots, corn, green beans and peas. You could also add in canned mushrooms or cooked diced potatoes. You could also use fresh vegetables but you would need to cook them first.
I haven’t tried freezing these particular pie BUT I have frozen both regular chicken pot pies and baked crescent rolls in the freezer with success. They should last in the freezer for up to 2 months BUT you would need to play around with reheating times and temperatures as I haven’t tested that for this recipe.
More Chicken Pot Pie Recipes:
- Mashed Potato Bottom Chicken Pot Pie
- Chicken Pot Pie Rice Casserole
- Biscuit Topped Chicken Pot Pie
- Southern Chicken Pot Pie
- 2 cans (8 ounces each) seamless Crescent Dough Sheets
- 1 pound boneless skinless chicken breasts
- 1/2 cup frozen mixed vegetables
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 1/2 teaspoon salt
- 1.5 teaspoon black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Preheat oven to 375F.
- Cook and shred the chicken.*
- Mix together shredded chicken with all ingredients except the Crescent Dough Sheets.
- Roll out Crescent Dough Sheet and cut into 4 equal part.
- Take one piece of the Crescent Dough Sheet and press it down into the skull mold, leaving some of the Crescent Dough Sheet overlapping.
- Spoon in 1/2 cup filling into skull and pull Crescent Dough Sheet back over to cover filling.
- Press down on skull.
- Bake in oven for 30 minutes.
- Let cool for about 5 minutes before removing from skull mold.
*cook chicken by boiling it in water or cooking it in a skillet until done. Then shred.
Welcome to 2022’s #HalloweenTreatsWeek event!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!
Check out all of these great #HalloweenTreatsWeek recipes for today
- Skull Chicken Pot Pie from Big Bear’s Wife
- Mushroom Skull Spaghetti from Semihomemade Recipes
- Mummy Cinnamon Rolls from Fresh April Flours
- Pumpkin Patch Focaccia from Sweet ReciPEAs
- Spider Cookies from An Affair from the Heart
- Frankenstein Cookies with Peanut Butter Cups from Best Cookie Recipes
- Witch Hat Crescent Roll from Devour Dinner
- Chocolate Pretzel Owls from Savory Moments
- Candy Corn Hot Chocolate from Hezzi-D’s Books and Cooks
- Deathly Hallows Blondies from Simply Inspired Meals
- Oozing Mummy Baked Brie from A Kitchen Hoor’s Adventures
- Halloween Pimento Cheese Brain Dip from Pastry Chef Online
- Eyeball Zucchini Pizza Bites from Our Good Life
- Pumpkin Cheese Ball from Take Two Tapas
- Pretzel Ghosts from Sweet Beginnings
- Pumpkin Spice Rice Krispie Treats from Cheese Curd In Paradise
- Rice Krispy Treat Mummies from Jen Around the World
- Flying Purple People Eater Milkshakes from The Spiffy Cookie