You will need:
- Your favorite chicken pot pie recipe, I like this classic Chicken Pot Pie from Simply Recipes
- A bowl and a plate for each diner
- Two boxes of puff pastry, or two tubes of Pillsbury Crescent Seamless Dough Sheets
- A pizza cutter
- Clean kitchen shears
Using the pizza cutter cut eight strips into your dough that are about 1.5 inches wide, then cut each of those strips diagonally. If you’re using puff pastry sheets cut two sheets into eight equal strips then use the a third sheet to cut out four circles. If you’re using crescent dough you’ll have enough left over in each sheet to also cut two rounds to top the pot pie, as shown above. Do the same for the second sheet of crescent dough.
Since the tentacles will cook and brown fairly quickly make sure your pot pie filling is hot before spooning into the bowls. Fill the bowls about 3/4ths full. Place the bowls onto plates, these will go into the oven together.
First position the tentacles. Pick them up by the wide end and drape them by lowering the narrow end down to the the plate first, then up the edge of the bowl and over the lip of the bowl. If the wide end of the tentacle extends further than an inch in towards the center of the bowl simply trim it with kitchen scissors before letting it go. Why are we doing this? If we have too many overlapping layers of dough in the center they won’t cook through and it’s pretty icky, trust me, I learned this the hard way. We’re draping the end of the tentacle onto the plate because in my trials when the dough simply hung over the edges of the bowl the tentacles gave way to gravity and fell off while cooking. Besides, they look extra spooky spreading out onto the plate.
Now just plop your circle of dough on top of the pot pie, covering the wide ends of the tentacles. Place two, or more if you’d like, sliced black olives on top as eyes.
Bake in a 325 degree oven until the dough is golden brown. Be sure to warn your diners that the plates will be hot.
Do It And How 