Jack O Lantern Mini Pot Pies


1 Tbsp olive oil

1 cup chopped and peeled sweet potatoes

1/2 cup chopped yellow onion (about 1/2 a large onion)

1/2 cup chopped celery (about 2 to 3 large stalks)

1/2 cup chopped peeled carrots (about 3 to 4 medium carrots)

1 tsp Head Country Original Championship Seasoning

2 Tbsp chicken broth

2 cups shredded chicken (we recommend a store-bought rotisserie chicken)

1 cup frozen corn

1 cup Head Country Original or Hickory BBQ sauce

One to two refrigerated unbaked pie crusts

1 egg, lightly beaten




40 minutes


Preheat the oven to 375°F.

Add oil to a large skillet over medium-high heat. Once hot, add sweet potatoes, onion, celery, carrots, and seasoning. Cook until softened, about 5 to 7 minutes.

Add chicken broth and scrape up any browned bits that might have stuck to the bottom of the skillet. Stir in chicken, corn, and bbq sauce. Remove from heat.

Use a ladle to add filling to 6 ovenproof ramekins or bowls to fill them about 3/4 of the way full. Place on a baking sheet.

Unwrap dough and use a biscuit round or mold to cut the dough into rounds that cover the tops of your ovenproof ramekins or bowls. You will need about a ½-inch hangover.

Use a knife to cut out the eyes and mouths of a jack-o-lantern in each round. Place the rounds on top of the bowls and crimp the dough over the edges.

Brush the tops with beaten egg. Bake for 35 minutes. Remove from the oven and let cool for 5 minutes before serving.