Comments on: Tentacle Pot Pie, the outtakes

By: Halloween Dinner, Part 1 - Caslani House

Halloween Dinner, Part 1 - Caslani House — Tue, 30 Oct 2012 20:54:40 +0000

[...] Pot Pie via Not Martha (My sister Lucy did this [...]

By: Easy Halloween Cheddar Eyeball Biscuit Bites Recipe | Apron Strings

Easy Halloween Cheddar Eyeball Biscuit Bites Recipe | Apron Strings — Tue, 16 Oct 2012 14:11:54 +0000

[...] Eats Monster Face Sandwiches, Annie’s Eats Squid Ink Pumkin Pasta, Savory Seattle Tentacle Pot Pie, We Are Not Martha Halloweegan Stuffed Peppers, Go Dairy Free Share [...]

By: 32 Creepy Halloween Food & Treats {recipe how-to}

32 Creepy Halloween Food & Treats {recipe how-to} — Mon, 01 Oct 2012 06:01:24 +0000

[...] Tentacle Pot Pie {Tutorial} ~ Surprise your kids with this fun dinner – or really get them worried by telling them you will [...]

By: 12 Creative Craft Food For Kids {edible crafts} - Tip Junkie

12 Creative Craft Food For Kids {edible crafts} - Tip Junkie — Tue, 28 Aug 2012 23:53:27 +0000

[...] Tentacle Pot Pie Recipe {Tutorial} ~ Surprise your kids with this fun dinner – or really get them worried by telling them you will be [...]

By: katie

katie — Tue, 07 Aug 2012 18:36:26 +0000

LOVE LOVE this idea. I’m hosting a dinner party this year and I think this will be one of the courses.

By: Halloween Food Ideas | Creations by Kara

Halloween Food Ideas | Creations by Kara — Fri, 28 Oct 2011 16:30:31 +0000

[...] England Kitchen Eyeball Taco Salad at Taste of Home Frankenstein Pesto Pizza at Munchkin Munchies Tentacle Pie at Not Martha But because really it is all about the sugar–Fun Halloween [...]

By: Jan

Jan — Tue, 02 Nov 2010 10:27:35 +0000

This is positively priceless! I adore it! Now I just need an excuse to have a tentacle themed dinner party!

By: links for your weekend. (is back!) | Little Me, Big You.

links for your weekend. (is back!) | Little Me, Big You. — Fri, 29 Oct 2010 19:04:20 +0000

[...] And tentacle pot pie! [...]

By: ShyViolet

ShyViolet — Wed, 27 Oct 2010 21:38:07 +0000

Bwahaha! I just found your blog and the tentacle pot pies are so adorable! They are awesome.

By: jonahliza

jonahliza — Wed, 27 Oct 2010 02:45:25 +0000

i LOVE this!

By: Brooke

Brooke — Tue, 26 Oct 2010 13:03:49 +0000

I remember you telling the behind the scenes story of last years meat hand, and I was totally impressed with how patient you were to wait for the perfect, final product. While I lurve the spider idea, the tentacles, with those little olive eyes in place are pure brilliance. Thanks, again, Megan, for conjuring something so clever, then sharing it with our Babble readers!

By: Erin

Erin — Mon, 25 Oct 2010 22:06:57 +0000

what a great idea! I want to make this for a dinner that has a variable number of guests + I don’t own oven safe plates, so I am going to make this in a large-ish souffle dish with a pyrex pie dish underneath instead of individual servings. Will have to play around with pieces of paper to get the tentacle measurements right. Any advice/warnings about making this one large dish? I’m thinking about what to do about the eyes so they are the appropriate scale.

By: megan

megan — Mon, 25 Oct 2010 20:52:20 +0000

Emerald Closet – The recipe looks very long since it starts from making stock. We just did the filling, we substituted a rotisery chicken and premade stock and it was much quicker than you might suspect.

By: scrapper al

scrapper al — Mon, 25 Oct 2010 20:22:00 +0000

Thanks for sharing your outtakes. It was a fun follow-up to your previous post.

By: Diana

Diana — Mon, 25 Oct 2010 20:08:11 +0000

Total genius. These look delicious!

By: The Emerald Closet

The Emerald Closet — Mon, 25 Oct 2010 18:59:52 +0000

Megan, these little creatures are awesome! We commend you for your patience, we probably would have just looked at the recipe and thrown our hands up in frustration. It definitely makes us hungry though…and excited for this weekends Halloween festivities!

By: Lindsay

Lindsay — Mon, 25 Oct 2010 18:58:58 +0000

Oooh! I get it. That IS a great idea (and makes a LOT more sense than what I was picturing). Thanks!

By: megan

megan — Mon, 25 Oct 2010 18:46:33 +0000

Lindsay – I think you should envision more of a dent line than a cut line, does that help? Hershel, that is a great idea!

By: Lindsay

Lindsay — Mon, 25 Oct 2010 18:37:32 +0000

Hershel – Care to elaborate? I’m intrigued. Are you cutting through the bag when you score it? I don’t get it, and as someone desperately in need of freezer advice, I could use all the tips I can get!

By: Cinnamon

Cinnamon — Mon, 25 Oct 2010 17:16:28 +0000

We made chicken pot pie-ders on Saturday for dinner. All the adults loved it, and the one kid was all “COOOL”, but didn’t like the filling. Oh well. More for us! Thanks for the great idea, Megan. And I have enough filling left for another large or 4 small pies that is in the freezer. Take that January!

By: herschel

herschel — Mon, 25 Oct 2010 16:45:48 +0000

I also like to freeze flat in bags. One additional thing that works for some recipes — I score the partially frozen bags. That way, I can just break off a piece if I want instead of having to thaw the whole bag. This work especially well for ground beef or giant servings when I only want a bit.

By: April

April — Mon, 25 Oct 2010 16:09:15 +0000

Yes! Just be sure to cool the contents in the fridge before freezing flat. Hot food in plastic bags is neither healthy or delicious.

By: Micah

Micah — Mon, 25 Oct 2010 16:02:47 +0000

Amani, your friend needs help! I’m kidding. Megan, I like the octopie. I think my kids would love it. BTW, anyone who wants can submit their pumpkin carving this week to http://craftbattles.com for a chance to win an amazon gift card.

By: Ebony

Ebony — Mon, 25 Oct 2010 16:00:32 +0000

L.O.V.E. this.

By: Amani

Amani — Mon, 25 Oct 2010 15:14:57 +0000

I love these little pot pies! Did you put foil over the legs’ tips, so they didn’t burn? Thanks for showing us the blooper reel, I appreciate that.

As for freezing flat- I have a Very Organized Friend who freezes things flat and puts the bags like books on a shelf in the freezer, and even LABELS THE SPINE. I am sure that she has fantasized about alphabetizing them, but I can’t bear to ask.

By: Seanna Lea

Seanna Lea — Mon, 25 Oct 2010 13:39:58 +0000

I tend to do the freeze flat in bags too. I am busy stocking the freezer for quick meals (mostly reheats) for NaNoWriMo, because 30 minutes or more to make dinner is 30 minutes or more I could be writing.

By: Jen

Jen — Mon, 25 Oct 2010 12:57:45 +0000

Freezing in ziplocks is totally the way to go. My freezer is filled with stacks of meticulously labeled quart bags of chili, spaghetti sauce, stocks, fesenjoon (an Iranian dish), (soon!) pumpkin filling, prepped eggplants for another dish we eat a lot, quick bread dough…the list goes on and on.

They’re so colorful! haha

By: Petalbelles

Petalbelles — Mon, 25 Oct 2010 10:54:50 +0000

I loved the outtakes, especially the depressed little spider. Poor thing looks like he needs a pillow. Or a drink. Thanks, Megan!