Description
These Mummy Chicken Pot Pies are a fun and spooky twist on the classic comfort food, perfect for Halloween! Creamy chicken and vegetable filling is topped with a flaky pie crust decorated as a mummy with candy eyes.
Ingredients
Filling:
- 2 cups cubed, cooked chicken (rotisserie chicken works well)
- 2 Tablespoons salted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 3-4 celery ribs, chopped (about ¾ cup)
- 8 ounces cremini mushrooms, sliced (about 2 cups)
- 3-4 garlic cloves, minced (about 1 Tablespoon)
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 1/4 cup fresh parsley, chopped
Crust & Decoration:
- 1 [double pie crust recipe] or one 15-ounce box refrigerated pie crusts with two 9-inch crusts
- 1 large egg, beaten
- 12 large candy eyes for decorating
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, celery, and mushrooms; sauté until softened.
- Add garlic and cook for 1 minute. Stir in flour to form a roux and cook for 1-2 minutes.
- Gradually add chicken broth and heavy cream, stirring constantly until thickened.
- Add cooked chicken, thyme, salt, pepper, peas, and parsley. Mix well and remove from heat.
- Roll out pie crusts and place in individual pie pans or muffin tins. Fill with chicken mixture.
- Cut strips from the second crust to create mummy wrapping over the filling.
- Brush crust with beaten egg and place candy eyes on top.
- Bake 20-25 minutes or until crust is golden brown. Let cool slightly before serving.
Notes
- Use rotisserie chicken to save time.
- Decorate creatively with the crust strips to make fun mummy designs.
- Perfect for Halloween parties or a spooky family dinner.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American