Halloween Pot pie
Cozy, creamy, and just a little spooky—these Halloween Pot Pies are the perfect treat for a fright-night dinner!
Ingredients:
- 2 cups shredded chicken (rotisserie works great)
- 1 cup Barker’s Korean Style Sauce and Marinade
- 1/3 cup cream or half-and-half
- 1/2 small onion, finely diced
- 1 carrot, diced small
- 2 garlic cloves, minced
- 1 tbsp butter or sesame oil
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
- Optional: sesame seeds + sliced green onions for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Sauté: In a skillet, melt butter (or heat sesame oil) over medium heat. Add diced onion and carrot; cook 5 minutes until softened.
3. Add garlic: Stir in minced garlic and cook 30 seconds until fragrant.
4. Make the filling: Add shredded chicken and Barker’s Korean Style Sauce. Stir in cream until everything’s coated and slightly creamy.
5. Fill dish: Pour the mixture into a baking dish or individual ramekins.
6. Cut the ghosts: Roll out puff pastry and use your ghost cookie cutters to cut shapes. Place them on top of the filling.
7. Egg wash: Brush ghosts lightly with beaten egg.
8. Bake: Bake 20–25 minutes, or until puffed and golden brown.
9. Garnish: Sprinkle with sesame seeds and green onions if you like.