This Halloween help your family get their veggies by making individual mini-mummy and mini-spider pot pies. Pot pies are the perfect way to dress up vegetables and these are so cute that your kids will find them irresistible. Your kids can also help by making their own spooky creations.
Halloween Pot Pie Recipe
- 1 tbsp olive oil
- 1 3/4 cup sliced carrots
- 1 large onion
- 4 stalks celery, sliced
- 1 potato, peeled and cut into small cubes
- 1 cup frozen peas
- Other seasonal veggies as desired (green beans, zucchini, etc)
- 3 cups cubed or shredded cooked chicken
- 3-4 cups chicken broth (depending on how many veggies you add)
- 1/2 cup flour
- 3/4 tsp salt
- 3/4 tsp freshly ground black pepper
- 1 tsp dried thyme
- 1/2 cup milk
- Dice your veggies and saute in olive oil until softened. Add your chicken and sprinkle with flour, mix together. Pour chicken broth over top and stir. Add salt and pepper to taste and dried thyme.
- Simmer together for 3-5 minutes until thickened. Add milk and simmer for a minute more. Pour filling into individual ramekins.
- 2 1/2 cups flour, all-purpose
- 1 cup butter, unsalted
- 1 tsp salt
- 1 tsp sugar
- 6 cups water
- 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 tbsp 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.
- 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.
Recipe by Natalie Monson at superhealthykids.com.
Share this article: