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Haunted Chicken Pot Pie

This chicken pot pie features a flaky, golden crust encasing a rich, creamy filling loaded with tender chicken, peas, and carrots. The dish is assembled in layers, baked until bubbling and crisp, with aromatic herbs and smoky paprika adding a mysterious touch to its comforting appeal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Homestyle
Servings 6
Calories 450 kcal

Equipment

  • Large skillet
  • Rolling pin
  • Pie dish
  • Pastry brush
  • Oven thermometer

Ingredients
  

  • 2 cups cooked chicken leftover roast or poached
  • 1 roll pie dough store-bought or homemade
  • 1 cup peas frozen or fresh
  • 1 cup carrots diced, frozen or fresh
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup chicken broth rich, homemade or store-bought
  • 0.5 cup cream heavy or cooking cream
  • 1 tsp thyme fresh or dried
  • 1 tbsp paprika smoked, optional
  • 1 egg egg beaten, for egg wash
  • to taste salt and pepper

Instructions
 

  • Preheat the oven to 200°C (390°F) and prepare your pie dish by setting it aside.
  • Melt a bit of butter in a large skillet over medium heat until it starts to smell nutty and turns slightly golden.
  • Add chopped onions to the skillet and cook, stirring often, until translucent and fragrant, about 5 minutes.
  • Stir in the minced garlic and cook for another minute until aromatic.
  • Add the cooked chicken, peas, and diced carrots to the skillet, stirring to combine and warm through for about 5 minutes.
  • Pour in the chicken broth and add a splash of cream, then bring the mixture to a gentle simmer, stirring occasionally, until slightly thickened, about 3 minutes.
  • Season the filling with salt, pepper, thyme, and paprika, then remove from heat and let it cool slightly.
  • Roll out your pie dough on a floured surface to fit your pie dish, then carefully transfer it into the dish, pressing gently to fit the bottom and sides.
  • Fill the pie crust with the warm chicken mixture, spreading it evenly.
  • Roll out the remaining dough to cover the pie, then seal the edges by pinching or crimping. Cut a few small vents on top to allow steam to escape.
  • Brush the top crust with beaten egg to give it a shiny, golden finish, then place the pie in the oven.
  • Bake for 30–35 minutes until the crust is beautifully golden and crisp, bubbling at the edges.
  • Let the pie rest for about 10 minutes before slicing to allow the filling to set. Serve warm and enjoy the comforting, mysterious aroma.