Mini Halloween Pot Pies

Featured Product:

Celery Seeds

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JustIngredients Celery Seeds

Our Halloween pot pies are great if you're looking for something impressive to serve when you host your Halloween party and they are simple to make. Perfect for the cold nights ahead our pot pies are hearty and can be made in to any Halloween character. Get creative!


1/4 teaspoon Celery seeds
1/2 teaspoon Sea salt
1/4 teaspoon Pepper
50g Carrots chopped
50g Frozen peas
50g Potato diced
25g Cellery chopped
1 Onion chopped
43g Flour
2 cloves Garlic chopped
113g Vegetable stock
200g Almond milk
Sliced Black olives decoration


Preheat your oven to 220°C and line your mini pot pie dishes with baking paper.

Combine the peas, carrots, potatoes and celery in a pan and fill with water. Bring to a boil and cook until the potatoes are tender. Remove from the heat, drain and set aside.

Cook the onions in a frying pan using the coconut oil. Stir in the flour, salt, pepper, celery seeds and garlic. Cook for 2 minutes then slowly stir in the broth and add the milk. Reduce the heat and simmer until the consistency is thick. Remove from the heat and stir in the drained vegetables.

Roll out your pastry and line your mini pot pie dishes with the pastry. Pour the mixture into the bottom crust and add more dough to the top to create a lid. Seal the edges and cut small slits in the top to allow steam to escape.

Form spider leg shapes out of the remaining dough and attach to the side of the pie, overlapping the pie dish.

Place in the oven for 30 minutes or until the pastry is golden brown and the insides are cooked through. If the pie becomes dark add foil to prevent burning.

Slice black olives and add to the top of the pie for the eyes.

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