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Haunted Chicken Pot Pie

This chicken pot pie features a flaky, buttery crust filled with a creamy mixture of tender chicken, peas, carrots, and aromatic herbs, all topped with a golden crust. The dish combines comforting textures with a touch of smoky paprika and fresh herbs, resulting in a hearty, visually appealing meal perfect for chilly nights or special occasions.
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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, shredded leftover roast chicken or poached
  • 1 package store-bought pie dough or homemade if preferred
  • 1 cup peas frozen or fresh
  • 1 cup carrots, diced fresh or frozen
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth rich and flavorful
  • 1/4 cup heavy cream adds richness and creaminess
  • 1 teaspoon dried thyme or fresh if available
  • 1 tablespoon smoked paprika for depth and a smoky flavor
  • 2 tablespoons butter
  • 1 egg beaten egg for brushing the crust
  • to taste salt and pepper season to preference

Instructions
 

  • Preheat your oven to 200°C (390°F). Prepare your pie dish by setting it aside.
  • In a large skillet, melt the butter over medium heat until it sizzles gently and starts to smell nutty, about 2-3 minutes.
  • Add the chopped onion to the skillet and cook, stirring often, until it turns translucent and fragrant, about 5 minutes.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the shredded cooked chicken, peas, and diced carrots to the skillet. Stir well and cook for about 5 minutes, until everything is heated through and starting to soften.
  • Pour in the chicken broth and a splash of heavy cream, then bring the mixture to a gentle simmer. Cook for 3-4 minutes until slightly thickened, stirring occasionally.
  • Season the filling with thyme, smoked paprika, salt, and pepper. Remove from heat and set aside to cool slightly.
  • Roll out the pie dough on a floured surface to fit your pie dish, about 1/8 inch thick.
  • Transfer the rolled dough into the pie dish, gently pressing to fit and trimming excess edges.
  • Pour the warm filling into the prepared crust, spreading it evenly.
  • Cover the filling with the remaining dough, sealing the edges by pinching or crimping. Cut a few small vents on top to allow steam to escape, then brush the crust with beaten egg for a shiny finish.
  • Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and crisp. Keep an eye on the edges—if they brown too quickly, tent with foil.
  • Remove the pie from the oven and let it rest for about 10 minutes. Slice and serve hot, enjoying the crispy crust and creamy filling in every bite.

Notes

Ensure the filling isn't too watery to avoid soggy crust. Resting the pie helps set the filling for clean slices. Use vents to release steam and keep the crust crisp.