Something Wickedly Flaky This Way Comes: Spider Chicken Pot Pies
This Halloween Chicken Pot Pie is flaky, spooky, and packed with comfort food flavor. When Halloween rolls around, sweets tend to steal the spotlight—but this year, dinner gets its moment to shine. These Spider Chicken Pot Pies are the perfect blend of spooky and satisfying. With buttery crescent dough shaped into creepy-cute spiders and filled with creamy chicken pot pie goodness, they’re a frightfully fun way to feed your little monsters before the candy chaos begins.
Whether you’re hosting a Halloween party or just want to surprise your family with a festive dinner, this recipe delivers flaky crusts, cozy comfort, and a whole lot of charm.
Something Wickedly Flaky This Way Comes – Halloween Chicken Pot Pie
Why You’ll Love These Halloween Chicken Pot Pies
Halloween dinner ideas often get overlooked, but these Crescent Roll Chicken Pot Pie Spiders are here to change that. They’re:
- A showstopper on the table thanks to their spider-inspired design made from crescent dough and olives.
- Packed with creamy, cheesy chicken filling that hits all the nostalgic comfort food notes.
- Kid-approved and interactive—let little hands help build their own spooky spiders.
- Ideal for make-ahead prep and quick baking before guests arrive.
- Easily customizable with extra veggies or a spicy cheese swap.
This recipe is a Halloween dinner idea that’s both playful and practical, perfect for busy weeknights or festive gatherings.
Halloween Chicken Pot Pie
To bring these flaky spider pot pies to life, you’ll need:
- 3 (8-ounce) cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets
- 2 cups shredded rotisserie chicken
- 1 cup frozen baby peas, thawed
- 1 cup frozen corn, thawed
- ½ cup milk
- 2 (10¾-ounce) cans condensed cream of potato soup
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 12 large pitted ripe olives
How to Make Halloween Chicken Pot Pies
Step 1: Shape the Dough
Preheat your oven to 340°F and line three baking sheets with parchment paper. Cut one dough sheet into 18 thin strips for spider legs. Use biscuit cutters to create dough rings in three sizes (large, medium, small) and tiny circles for spider heads. Chill all dough pieces until ready to assemble.
Step 2: Prepare the Filling
In a 3-quart pot, combine shredded chicken, peas, corn, milk, and condensed soup. Heat over medium until bubbly, then stir in cheddar cheese and sour cream. Spoon about ¾ cup of filling into each of six 1-cup ramekins.
Step 3: Assemble and Bake
Drape three dough strips over each ramekin to mimic spider legs. Stack the dough rings on top, finishing with a small circle in the center. Bake for 20 minutes or until golden brown.
Step 4: Decorate the Spiders
Slice olives to create spider bodies and legs. Place one olive half and eight thin olive legs on each pot pie for a delightfully creepy finish.
Expert Tips for Wickedly Good Results
- Keep your dough chilled for easier shaping and flakier results.
- Use pre-cooked or canned chicken to save time.
- Prep the filling the night before for a quick assembly the next day.
- Brush the dough with egg wash before baking for a golden, spooky glow.
- Serve on black or orange plates to amp up the Halloween vibes.
Variations to Try
- Make mini spider pot pies in muffin tins for bite-sized party snacks.
- Add diced carrots, mushrooms, or potatoes for a veggie-packed version.
- Swap cheddar for pepper jack or smoked gouda for a grown-up twist.
- Stir in a splash of white wine for added depth in the filling.
Serving Suggestions
These Halloween pot pies are best served:
- As a main course with a crisp green salad or roasted vegetables.
- On a Halloween snack board alongside themed treats like Zombie Brain Jello, and Frankenstein Spread
- As a hands-on dinner activity—let kids build their own spider pies before baking.
FAQs
Can I make this in a regular pie dish? Yes! Use a standard pie dish and adjust the bake time to 30–35 minutes.
How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days. Reheat at 325°F until warmed through.
Can I freeze them? Absolutely. Assemble, freeze unbaked, and bake straight from frozen—just add 10–15 minutes to the bake time.
Can I use a different soup? Cream of chicken or cream of celery are great alternatives to cream of potato.
Other Halloween-Themed Recipes:
-
Monster Mash Munch: for a spooky side dish to serve alongside.
-
“Eye See You” Halloween Cream Cheese Dip for another creepy Halloween appetizer.
-
No-Bake Graveyard Pudding Cups for a dessert that matches the frightful theme.
Final Thoughts
These Spider Chicken Pot Pies are the ultimate Halloween dinner idea—flaky, flavorful, and frightfully fun. They bring together the best of comfort food and spooky season flair, making them a must-try for your October menu. Whether you’re planning a party or just want to surprise your family with something festive, these pot pies are guaranteed to delight.
Looking for more ways to make your Halloween deliciously creepy? Check out for spooky snacks, eerie entrees, and ghoulishly good desserts.
Halloween Chicken Pot Pie – Something Wickedly Flaky This Way Comes
These Halloween Chicken Pot Pies are flaky, spooky, and frightfully fun! Made with crescent dough, creamy chicken filling, and edible olive spiders, they’re the perfect Halloween dinner idea for kids and grown-ups alike. Serve before the candy rush or at your next spooky soirée.
Ingredients
- 3 (8-ounce) cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets
- 2 cups shredded rotisserie chicken
- 1 cup frozen baby peas, thawed
- 1 cup frozen corn, thawed
- ½ cup milk
- 2 (10¾-ounce) cans condensed cream of potato soup
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 12 large pitted black olives
Instructions
- Preheat oven to 340°F. Line three baking sheets with parchment paper.
- Shape the dough: Cut one dough sheet into 18 thin strips for spider legs. Use biscuit cutters to make large, medium, and small rings. Cut 6 small circles for spider heads. Chill all dough pieces.
- Make the filling: In a pot, combine chicken, peas, corn, milk, and soup. Heat until bubbly. Stir in cheese and sour cream.
- Assemble: Spoon ¾ cup filling into each ramekin. Drape 3 dough strips over the rim for legs. Stack dough rings on top, finishing with a small circle.
- Bake: Place ramekins on baking sheets and bake for 20 minutes or until golden brown.
- Decorate: Slice olives—use one half for the spider body and eight halves of round slices for legs. Arrange on top of each pot pie.
- Serve immediately for the flakiest texture.
Notes
Recommended Products
-
Yachi Black Souffle Ramekins: 8oz 6 Pieces Ceramic Baking Ramekin Set Oven Safe Stoneware Bakeware Serving for Sauces Dipping | Onion Soup | Lava Cake | Flan | Creme Brulee | Pudding | Mini Custard -
12 Pieces Round Cookie Biscuit Cutter Set,Graduated Circle Pastry Cutters,18/8 Stainless Steel Cookie Cutters and Donut Cutter Ring Molds
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1036Total Fat: 56gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 208mgSodium: 1580mgCarbohydrates: 92gFiber: 6gSugar: 16gProtein: 41g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.