Mummy Chicken Pot Pies

Try these frightfully delicious mummy chicken pot pies for dinner!

Recipe - 522 - Montebello

Mummy-looking chicken pot pies served in small pots—complete with a red napkin and spoon.

Prep Time15 Minutes

Servings6

Cook Time35 Minutes

Ingredients

2 Cups Shredded Cooked Chicken

2 Pillsburry Pie Crusts

2 Tablespoons Unsalted Butter

1 Cup Yellow Onion, diced

3/4 Cup Carrots, diced

3/4 Cup Celery, diced

2 Cups Mushrooms, sliced and steams removed

1 Tbsp. Garlic, minced

1/3 Cup All Purpose Flour

2 Cups Low Sodium Chicken Broth

1/2 Cup Heavy Cream

1 Tsp. Dried Thyme

1/2 Tsp. Kosher Salt

1/4 Tsp. Black Pepper

1/2 cup Frozen Peas

1/4 Cup Parsley

1 Large Egg

12 Large Candy Eyes

Directions

Preheat oven to 425 degrees F.
Spray your oven-safe small casserole dish with nonstick spray.
Place a large skillet on the stove over medium heat. Melt the butter.
Once butter has melted, add the onion, carrots and celery. Cook for 5 minutes.
Add in mushrooms and garlic, stirring occasionally so the garlic does not burn. Cook 3 more minutes.
Stir in flour until all vegetables are coated.
Carefully pour in chicken broth and heavy cream. Whisk together until combined. Simmer for 3 to 4 minutes, until thick.
Season with thyme, salt and pepper. Stir in cooked chicken, frozen peas, and parsley.
Remove skillet from the heat and allow to cool slightly while you preapare the pie crust.
Cut circles out of the pie crust so they fit in your oven-safe small pots and stick them into the bottom.
Then, cut 4-inch strips out of the remaining pie dough.
Fill oven-safe small casserole dish with the filling until it just reaches the top.
Use the dough strips to create a mummy-like weave on top of the filling, overlapping pieces every so often. Press the sides down so they stick.
Whisk the egg in a small bowl with 1 teaspoon of water. Brush egg over top of the dough.
Sprinkle coarse sea salt on top of the egg for additional texture and flavor.
Place oven-safe small casserole dish on a rimmed baking sheet and place in the oven. Bake for 20 to 25 minutes, or until the dough is golden brown and the filling is thick and bubbly.
Allow pot pies to cool slightly before adding candy eyes on top to look like a mummy peeking through the dough.

15 minutes

Prep Time

35 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

2 Cups Shredded Cooked Chicken

First Street Chicken, Oven Roasted, Seasoned, Jumbo - 48 Ounce

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$8.99$0.19/oz

2 Pillsburry Pie Crusts

Pillsbury Pie Crusts - 14.1 Ounce

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$5.19$0.37/oz

2 Tablespoons Unsalted Butter

First Street Butter, Unsalted, Sweet Cream, Sticks - 4 Each

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$3.99$1.00 each

1 Cup Yellow Onion, diced

Yellow Onions - 1 Pound

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$0.99/lb$0.99/lb

3/4 Cup Carrots, diced

First Street Whole Carrots, Fresh - 32 Ounce

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$1.79$0.06/oz

3/4 Cup Celery, diced

Celery - 1 Each

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$1.49

2 Cups Mushrooms, sliced and steams removed

First Street White Mushrooms, Sliced - 8 Ounce

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$2.49$0.31/oz

1 Tbsp. Garlic, minced

First Street Garlic, in Water, Chopped - 35 Ounce

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$7.59$0.22/oz

1/3 Cup All Purpose Flour

First Street All Purpose Flour, Bleached - 5 Pound

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$2.99$0.60/lb

2 Cups Low Sodium Chicken Broth

Swanson Chicken Broth, - 32 Ounce

Sale Price

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$2.89 was $2.99$0.09/oz

1/2 Cup Heavy Cream

Alta Dena Heavy Cream, Fresh - 0.5 Gallon

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$9.79 was $11.99$19.58/gal

1 Tsp. Dried Thyme

First Street Thyme, Whole - 1.5 Ounce

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$3.29$2.19/oz

1/2 Tsp. Kosher Salt

First Street Salt, Kosher - 22 Ounce

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$5.29$0.24/oz

1/4 Tsp. Black Pepper

First Street Black Pepper, Ground - 2.8 Ounce

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$4.79$1.71/oz

1/2 cup Frozen Peas

First Street Green Peas - 40 Ounce

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$3.99$0.10/oz

1/4 Cup Parsley

Curly Parsley - 1 Each

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$0.49

1 Large Egg

First Street Eggs, Cage Free, Large - 12 Each

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$2.99$0.25 each

12 Large Candy Eyes

Not Available

Directions

Preheat oven to 425 degrees F.
Spray your oven-safe small casserole dish with nonstick spray.
Place a large skillet on the stove over medium heat. Melt the butter.
Once butter has melted, add the onion, carrots and celery. Cook for 5 minutes.
Add in mushrooms and garlic, stirring occasionally so the garlic does not burn. Cook 3 more minutes.
Stir in flour until all vegetables are coated.
Carefully pour in chicken broth and heavy cream. Whisk together until combined. Simmer for 3 to 4 minutes, until thick.
Season with thyme, salt and pepper. Stir in cooked chicken, frozen peas, and parsley.
Remove skillet from the heat and allow to cool slightly while you preapare the pie crust.
Cut circles out of the pie crust so they fit in your oven-safe small pots and stick them into the bottom.
Then, cut 4-inch strips out of the remaining pie dough.
Fill oven-safe small casserole dish with the filling until it just reaches the top.
Use the dough strips to create a mummy-like weave on top of the filling, overlapping pieces every so often. Press the sides down so they stick.
Whisk the egg in a small bowl with 1 teaspoon of water. Brush egg over top of the dough.
Sprinkle coarse sea salt on top of the egg for additional texture and flavor.
Place oven-safe small casserole dish on a rimmed baking sheet and place in the oven. Bake for 20 to 25 minutes, or until the dough is golden brown and the filling is thick and bubbly.
Allow pot pies to cool slightly before adding candy eyes on top to look like a mummy peeking through the dough.