Skull Chicken Pot Pies (Print View)
Crescent dough pockets filled with savory chicken, vegetables, and flavorful creamy filling.
# What You'll Need:
→ Dough
01 -
2 cans (8 ounces each) seamless crescent dough sheets
→ Filling
02 -
1 pound boneless, skinless chicken breasts
03 -
1/2 cup frozen mixed vegetables
04 -
1 can (10.5 ounces) cream of chicken soup
05 -
1 can (10.5 ounces) cream of mushroom soup
06 -
1/2 teaspoon salt
07 -
1 1/2 teaspoons black pepper
08 -
2 teaspoons onion powder
09 -
1 teaspoon garlic powder
# Directions:
01 -
Set oven temperature to 375°F (190°C) for even baking.
02 -
Cook chicken breasts thoroughly and shred using two forks for a uniform texture.
03 -
In a large mixing bowl, blend shredded chicken with frozen mixed vegetables, cream of chicken soup, cream of mushroom soup, salt, black pepper, onion powder, and garlic powder until evenly combined.
04 -
Unroll each crescent dough sheet on a clean surface and cut into four equal pieces.
05 -
Gently press one dough piece into a skull mold, allowing excess dough to hang over the edges.
06 -
Spoon approximately 1/2 cup filling mixture into each skull mold cavity and fold the overhanging dough over the filling to seal.
07 -
Press the dough edges firmly against the mold to ensure a tight seal and defined skull shape.
08 -
Bake skull pot pies in the preheated oven for 30 minutes, or until the dough is golden brown.
09 -
Allow skull pot pies to cool in molds for about 5 minutes before carefully removing them.
# Notes:
01 -
For best results, use pre-cooked or rotisserie chicken to save preparation time. Ensure all edges are well sealed to prevent filling leaks during baking.