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Ramekin Mini Chicken Pot Pies

Fun and spooky Halloween party food idea for 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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner, supper, main dish
Cuisine American

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
  • Egg wash for brushing on pie crusts shapes, 1 large egg whisked with 1 tbsp water
  • Green olives for mummy eyes

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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!
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