Despite its scary name, no one will be afraid to carve into the jack-o'-lantern top of this hearty autumn casserole. The puff pastry is baked separately so it puffs up beautifully and keeps its characteristic toothy grin.
- Portion size 10 servings
In large Dutch oven, heat oil over medium-high heat; brown chicken in batches, transferring each to bowl.
Add mushrooms, onion, carrots, celery, garlic, paprika, salt, pepper and thyme to pan; cook, stirring occasionally, until onion is softened, about 5 minutes.
Sprinkle with flour and cook, stirring, for 1 minute. Add tomatoes, scraping up brown bits on bottom of pan. Return chicken and any accumulated juices to pan. Bring to boil; reduce heat and simmer for 10 minutes.
Stir in milk and cook for 10 minutes. Pour into 10-cup (2.5 L) round casserole dish. (Make-ahead: Cover and refrigerate for up to 1 day. Reheat until piping hot to continue.)
Meanwhile, on lightly floured surface, roll out puff pastry to fit top of casserole dish with 1-inch (2.5 cm) overhang. Place pastry on parchment paper-lined baking sheet; cut out shapes to make jack-o'-lantern face. Cut scraps to form stem and eyebrows; press onto face. Bake in centre of 400°F (200°C) oven until puffed and golden, about 20 minutes. (Make-ahead: Let cool. Wrap in plastic wrap and refrigerate for up to 1 day. Unwrap and reheat in 350°F/180°C oven until warm, about 10 minutes.)
Place pastry on piping hot filling; let stand for 5 minutes before serving.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 544 mg
- Protein 38 g
- Calories 406.0
- Total fat 20 g
- Cholesterol 151 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
- Iron 24.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 44.0
- Vitamin C 20.0