Entry #2913, October 18, 2013

Take a family favorite and have it match up with the most gruesome time of the year.  Halloween Spider Webbed Chicken Pot Pies will be the coup’ de tat for your Halloween night!  It has all of your favorite mixings that you loved when you were kid plus the scary treat of spiders in their webs for the tops.  Try out this recipe for you and your family to enjoy! You wont be disappointed and so glad that you did!  Also feel free to mix and match the pie filling ingredients to ones that work best for you and your family.  Happy Haunting!

Halloween Spider Webbed Chicken Pot Pie

Spider Webbed Chicken Pot Pie

Image via: Pillsbury

Prep Time: 25 min

Total Time: 45 min

Servings: 6 Pot Pies

Ingredients

3 (8 oz) cans of Pillsbury ® Crescent Recipe Creations refrigerated seamless dough sheet
2 cups of Shredded Deli Rotisserie Chicken (from 2-lb Chicken)
1 cup of Green Giant ® Valley Fresh Steamers ® Select ® frozen Baby Sweet Peas (from 12-oz bag)
1 cup of Green Giant ® Valley Fresh Steamers ® Niblets ® frozen Corn (from 12-oz bag), thawed
½ cup of Milk
2 (10 ¾ oz) cans of Condensed Cream of Potato Soup
½ cup of Sour Cream
12 Pitted Large Ripe Olives

Spider Chicken Pot Pie

Image via:  Not Martha

Directions

For Webbed Crust Top

1. Preheat your over to 350 degrees F.  Line up 3 cookie sheets with cooking parchment paper.  Unroll 1 dough sheet on work surface, cut the dough in half, then cut each half into 9 strips.  Place the strips on 1 cookie sheet and stick in the refrigerator until you get ready to use it.
2. Unroll the remaining dough sheets that you have left.  Place 4 ½-inch round biscuit cutter onto the dough then place 3 ½-inch round biscuit cutter inside larger cutter.  Cut out a thin 4 ½ -inch ring of dough between cutters.
3. Repeat the process until you have 6 large dough rings and place the large dough rings on cookie sheet.  Stick the large dough rings into the refrigerator.  Next, place 2 ½-inch round biscuit cutter on dough; with a 1 ½-inch ring on the inside of the larger cutter and cut out 6 medium sized, 2 1/2 –inch dough rings.
4. For the last dough rings you are going to place the 1 ½ -inch round cutter on the dough and place the 1 inch round cutter on the inside of the larger cutter.  And again, repeating the process above with cutting out 6 small dough rings, but also cutting 6 tiny circles from the remaining dough.

For the Pie Filling

1. Take a 3-quart saucepan; mix in the chicken, peas, corn, milk and soup and cook over a medium heat until the entire mixture begins to bubble.  When the bubbling happens then stir in the cheese and sour cream.  Spoon ¾ cup of hot chicken mixtures into each of the 6 (1-cup) individual baking dishes or custard cups.  Then set the cups at least 4 inches apart on 2 cookie sheets.

For the Entire Assembly

1. Place 3 dough strips, crisscrossing over the rim of each pot pie to look like spider legs, with ends extending onto cookie sheet.  Onto each pot pie, place a large, a medium, and a small dough ring on top being sure to also place the tiny circle in the dead center.
2. Once you have placed all of the dough rings on top then, put the cookie sheets with the pot pies on them into the oven for 20 minutes or until the crust becomes golden.  Cut the remaining olive pieces into 48 pieces for spider legs.  Arrange olive half and 8 pieces on each pot pie to look like a spider.

For more Halloween ideas on Stagetecture, click here.