Halloween Vegan Skull Pot Pies

Spooky Skull Vegan Pot Pies for a Haunted Halloween Dinner. Plus you send your kids off trick or treating full of veggies!



  • 2 cups unbleached white flour (or use white whole wheat)
  • 1/2 teaspoon salt
  • 3/4 cup solid coconut oil
  • 1/4 cup water (plus more if needed)
  • 2 tablespoons vodka


  • 2 tablespoons olive oil
  • 1/2 cup minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary (or 1/4 teaspoon powdered dry rosemary)
  • 1/2 teaspoon minced garlic
  • 3 tablespoons flour
  • 1/4 cup nutritional yeast
  • 2 cups water
  • 2 cups ( package) frozen mixed vegetable blend (corn, carrots, peas and green beans)
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 2 cups diced fingerling Idaho® Potatoes, cooked until tender (use any color or a combination)
  • 1 (15 ounce/ 425 g) can chickpeas, drained (or 1 1/2 cups homemade)



  1. Mix the flour and salt in a mixing bowl. Add the coconut oil and cut the oil into the flour using a pastry cutter, 2 knives, or a fork. It will be ready when it looks like sand.
  2. Add the vodka and water. Mix the dough with your hands. If it's too dry to stick together add more water a tablespoon at a time until the dough stays together, but isn't too wet to handle. Make a ball with the dough and let it chill in your fridge for about 1 hour.


  1. Heat the oil in a large saute pan over medium heat. (You can water saute to make the stew oil-free). Once hot, add the onions, salt, and rosemary then saute until translucent. Add the garlic and saute another 3 minutes.
  2. Get full recipe==>>healthyslowcooking.com