Jack-o’-Lantern Pot Pies

Jack O'Lantern Pot Pies Recipe - SavvyMom

These miniature turkey pot pies are loaded with veggies, and are the perfect serving size for the young people in your house.

For a spellbinding spin on this traditional fall comfort food, we’ve carved a Jack-o’-Lantern face into the pastry for some extra festive fun we’re sure your kids will love for their pre-trick or treating dinner or a Halloween meal leading up to the big night.

Makes 4 individual pies.

Check out our Savvy Guide to Halloween for more great ideas for the spookiest and funnest night of the year

Recipe: Jack o’Lantern Pot Pies

You’ll Need

  • 3 Tbsp butter, divided
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 sprig of thyme, leaves removed
  • 3 Tbsp all-purpose flour
  • 2 cups chicken or turkey stock
  • 2 cups cubed cooked turkey
  • 1 cup frozen peas
  • 1 pie crust (enough for a single 9” pie)
  • 1 egg, lightly beaten with 1 Tbsp cold water

Prep and Cook

  • Place 1 tablespoon of butter and the olive oil in a saucepan or deep skillet set over medium heat.
    When the butter has melted, add the onion, carrot, celery, and thyme and cook until softened, about 5 minutes.
  • Add the remaining butter to the pot and stir to evenly coat the vegetables.
    Sprinkle the flour over top and stir to combine.
    Cook for 1–2 minutes or until the floured pieces turn light brown.
  • Add the stock to the pot and stir vigorously.
    Place the turkey and peas in the sauce, reduce the heat to simmer, and cook for 10–15 minutes or
    until the sauce is thick and creamy.
  • Preheat the oven to 400°F.
    Divide the mixture evenly between four large ramekins.
    Lightly dust a work surface with flour and roll the pie pastry to ¼-inch thickness.
    Using a large cereal bowl and a paring knife trace and cut four circles in the dough.
    Cut Jack-o’-Lantern faces into the centre of the dough using the paring knife.
  • Brush the egg wash over the sides and rim of the ramekin (this will keep the dough from adhering to the ramekin).
    Place the dough circles on top of the ramekin, centering the cut-out face in the middle of the dish.
    Gently pinch the sides of the dough, pressing it into the ramekin to make it stick.
    Brush the egg wash over the tops of pot pies.
  • Place the ramekins on a baking sheet and bake for 30 minutes, or until the pastry is golden brown.


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