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

Add First Street Chicken, Oven Roasted, Seasoned, Jumbo to Favorites.Add First Street Chicken, Oven Roasted, Seasoned, Jumbo to Favorites.

$8.99$0.19/oz

2 Pillsburry Pie Crusts

Pillsbury Pie Crusts - 14.1 Ounce

Add Pillsbury Pie Crusts to Favorites.Add Pillsbury Pie Crusts to Favorites.

$5.19$0.37/oz

2 Tablespoons Unsalted Butter

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

Add First Street Butter, Unsalted, Sweet Cream, Sticks to Favorites.Add First Street Butter, Unsalted, Sweet Cream, Sticks to Favorites.

$3.99$1.00 each

1 Cup Yellow Onion, diced

Yellow Onions - 1 Pound

Add Yellow Onions to Favorites.Add Yellow Onions to Favorites.

$0.99/lb$0.99/lb

3/4 Cup Carrots, diced

First Street Whole Carrots, Fresh - 32 Ounce

Add First Street Whole Carrots, Fresh to Favorites.Add First Street Whole Carrots, Fresh to Favorites.

$1.79$0.06/oz

3/4 Cup Celery, diced

Celery - 1 Each

Add Celery to Favorites.Add Celery to Favorites.

$1.49

2 Cups Mushrooms, sliced and steams removed

First Street White Mushrooms, Sliced - 8 Ounce

Add First Street White Mushrooms, Sliced to Favorites.Add First Street White Mushrooms, Sliced to Favorites.

$2.49$0.31/oz

1 Tbsp. Garlic, minced

First Street Garlic, in Water, Chopped - 35 Ounce

Add First Street Garlic, in Water, Chopped to Favorites.Add First Street Garlic, in Water, Chopped to Favorites.

$7.59$0.22/oz

1/3 Cup All Purpose Flour

First Street All Purpose Flour, Bleached - 5 Pound

Add First Street All Purpose Flour, Bleached to Favorites.Add First Street All Purpose Flour, Bleached to Favorites.

$2.99$0.60/lb

2 Cups Low Sodium Chicken Broth

Swanson Chicken Broth, - 32 Ounce

Add Swanson Chicken Broth, to Favorites.Add Swanson Chicken Broth, to Favorites.

$2.99$0.09/oz

1/2 Cup Heavy Cream

Alta Dena Heavy Cream, Fresh - 0.5 Gallon

Buy More Save More

Add Alta Dena Heavy Cream, Fresh to Favorites.Add Alta Dena Heavy Cream, Fresh to Favorites.

$9.79 was $11.99$19.58/gal

1 Tsp. Dried Thyme

First Street Thyme, Whole - 1.5 Ounce

Add First Street Thyme, Whole to Favorites.Add First Street Thyme, Whole to Favorites.

$3.29$2.19/oz

1/2 Tsp. Kosher Salt

First Street Salt, Kosher - 22 Ounce

Add First Street Salt, Kosher to Favorites.Add First Street Salt, Kosher to Favorites.

$5.29$0.24/oz

1/4 Tsp. Black Pepper

First Street Black Pepper, Ground - 2.8 Ounce

Add First Street Black Pepper, Ground to Favorites.Add First Street Black Pepper, Ground to Favorites.

$4.79$1.71/oz

1/2 cup Frozen Peas

First Street Green Peas - 40 Ounce

Add First Street Green Peas to Favorites.Add First Street Green Peas to Favorites.

$3.99$0.10/oz

1/4 Cup Parsley

Curly Parsley - 1 Each

Add Curly Parsley to Favorites.Add Curly Parsley to Favorites.

$0.49

1 Large Egg

First Street Eggs, Cage Free, Large - 12 Each

Add First Street Eggs, Cage Free, Large to Favorites.Add First Street Eggs, Cage Free, Large to Favorites.

$3.99$0.33 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.