Ramekin Chicken Pot Pies Recipe
dairy-free and easy to make
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Fun Halloween party food idea
Are you looking for a fun and spooky Halloween party food idea that’s both delicious and dairy-free? Try mini chicken pot pies baked in ramekins with cute ghost and mummy pie crust cut outs on top to wow your ghoulish guests. Hearty and cozy for a cool Fall night with hearty chucks of roasted chicken, carrots, celery and peas in a creamy base and the pie crust cut-outs are reminiscent of a dumpling. I used refrigerated pie crust, but feel free to use your own favorite pie crust recipe.
Halloween party food inspiration
When it comes to party food ideas, it's sometimes difficult to find dairy-free treats and I always feel left out since I’m lactose intolerant. So the inspiration struck to create this recipe using coconut milk and plant butter which yielded a creamy and delicious base for the chicken pie. (Don’t worry, you can’t taste any coconut!) Get ready to create the perfect Halloween party food that’s sure to be a delicious hit with both young and old. This recipe makes 6 large ramekins. Tip: Feel free to change out the pie crust shapes for the season or occasion. For Thanksgiving, you can use leaf shapes, for Christmas you can use snowflakes, or Christmas trees, for New Year’s you can use stars, and for Valentines hearts!
Let’s begin!
Ingredients:
1/3 cup plant butter
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp dried thyme leaves
1/2 tsp dried minced onions
1/4 tsp garlic powder
1/4 tsp ground black pepper
lemon juice, from 1/2 large lemon
1 3/4 cups chicken broth (or chicken bone broth)
2/3 cups coconut milk, canned full fat
3 cups rotisserie chicken, cubed or shredded
1/2 cup celery, sliced thin
1 (16oz) bag frozen peas and carrots
1 refrigerated pie crust (from a 15oz pack of two)
Optional:
Egg wash (for brushing on pie crusts shapes), 1 large egg whisked with 1 tbsp water
Green olives for mummy eyes
How to make ramekin chicken pot pies
Instructions:
Preheat oven to 425℉ / 218℃ and spray large ramekins with non-stick cooking spray.
In a large 3-quart sauce pan, melt butter over medium heat. Stir in flour and spices (salt, thyme, garlic powder, onions and pepper.) Stirring constantly, increase heat slightly and cook until mixture is bubbly, then remove from heat. Add lemon juice, broth, and coconut milk. Return to burner and heat to boiling, stirring constantly.
Let boil while stirring for one minute more, then add chicken, celery, peas and carrots. Stir until blended well and then remove from heat.
Roll out pie crust and use a cookie cutter to cut out ghost shapes (or free hand with a sharp knife. Tip: Pac Man shaped ghosts are easy to make free-handed.) Cut some long and short 1/2-inch wide strips for the mummy bandages.
Scoop chicken and vegetable mixture into prepared ramekins and place ghost cutouts and mummy strips on top. Brush with egg wash mixture if desired (will give baked crust a nice sheen, but not necessary.)
Place ramekins on a baking sheet and place in center of preheated oven. Bake 20-25 minutes, or until crust is golden brown and pot pie mixture is bubbly.
Remove from oven, let cool for 5 minutes, then carefully use oven mitts to transfer ramekins to a serving plate or saucer to serve. Add green olives for eyes to the mummy ones. Don’t get burned! I know everyone is anxious to devour this spooky and delicious meal, but don’t let your guests just grab the hot ramekin like the monster hand shown in photo, be sure to place hot ramekin on a plate or saucer before serving.
Party tip: If you need to keep warm before everyone is ready to eat, leave ramekins on baking sheet in a 200 degree oven.
This is such a fun and hearty meal for your ghost and goblins on Halloween night! You and your guests (or family) will be sure to love this creative twist on classic comfort food.
Enjoy!
💜Julie
Ramekin Mini Chicken Pot Pies
Ingredients
Instructions
- Preheat oven to 425℉ / 218℃ and spray large ramekins with non-stick cooking spray.
- In a large 3-quart saucepan, melt butter over medium heat. Stir in flour and spices (salt, thyme, garlic powder, onions and pepper.) Stirring constantly, increase heat slightly and cook until mixture is bubbly, then remove from heat. Add lemon juice, broth, and coconut milk. Return to burner and heat to boiling, stirring constantly.
- Let boil while stirring for one minute more, then add chicken, celery, peas and carrots. Stir until blended well and then remove from heat.
- Roll out pie crust and use a cookie cutter to cut out ghost shapes (or free hand with a sharp knife. Tip: Pac Man shaped ghosts are easy to make free-handed.) Cut some long and short 1/2-inch wide strips for the mummy bandages.
- Scoop chicken and vegetable mixture into prepared ramekins and place ghost cutouts and mummy strips on top. Brush with egg wash mixture if desired (will give baked crust a nice sheen, but not necessary.)
- Place ramekins on a baking sheet and place in center of preheated oven. Bake 20-25 minutes, or until crust is golden brown and pot pie mixture is bubbly.
- Remove from oven, let cool for 5 minutes, then carefully use oven mitts to transfer ramekins to a serving plate or saucer to serve. Add green olives for eyes to the mummy ones. Don’t get burned! I know everyone is anxious to devour this spooky and delicious meal, but don’t let your guests just grab the hot ramekin like the monster hand shown in photo, be sure to place hot ramekin on a plate or saucer before serving. Enjoy!
Notes
Party tip: If you need to keep warm before everyone is ready to eat, leave ramekins on baking sheet in a 200℉ oven.
Don’t get burned! I know everyone is anxious to devour this spooky and delicious meal, but don’t let your guests just grab the hot ramekin, be sure to place hot ramekin on a plate or saucer before serving.
