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Mummy Chicken Pot Pies Mummy Chicken Pot Pies
Mummy Chicken Pot Pies

Mummy Chicken Pot Pies

Try these frightfully delicious mummy chicken pot pies for dinner!
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Recipe -
Mummy-looking chicken pot pies served in small pots—complete with a red napkin and spoon.
Mummy Chicken Pot Pies
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
  1. Preheat oven to 425 degrees F.
  2. Spray your oven-safe small casserole dish with nonstick spray. 
  3. Place a large skillet on the stove over medium heat. Melt the butter. 
  4. Once butter has melted, add the onion, carrots and celery. Cook for 5 minutes. 
  5. Add in mushrooms and garlic, stirring occasionally so the garlic does not burn. Cook 3 more minutes. 
  6. Stir in flour until all vegetables are coated. 
  7. Carefully pour in chicken broth and heavy cream. Whisk together until combined. Simmer for 3 to 4 minutes, until thick. 
  8. Season with thyme, salt and pepper. Stir in cooked chicken, frozen peas, and parsley. 
  9. Remove skillet from the heat and allow to cool slightly while you preapare the pie crust. 
  10. Cut circles out of the pie crust so they fit in your oven-safe small pots and stick them into the bottom. 
  11. Then, cut 4-inch strips out of the remaining pie dough. 
  12. Fill oven-safe small casserole dish with the filling until it just reaches the top. 
  13. 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.
  14. Whisk the egg in a small bowl with 1 teaspoon of water. Brush egg over top of the dough. 
  15. Sprinkle coarse sea salt on top of the egg for additional texture and flavor. 
  16. 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. 
  17. 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
6
Servings

Shop Ingredients

Makes 6 servings
2 Cups Shredded Cooked Chicken
Not Available
2 Pillsburry Pie Crusts
Not Available
2 Tablespoons Unsalted Butter
Not Available
1 Cup Yellow Onion, diced
Onion Boy Onions, Yellow
Onion Boy Onions, Yellow - 80 Ounce
$5.99$0.07/oz
3/4 Cup Carrots, diced
Bolthouse Farms 100% Juice Smoothie, Carrot Ginger Turmeric
Bolthouse Farms 100% Juice Smoothie, Carrot Ginger Turmeric - 15.2 Fluid ounce
$3.99$0.26/fl oz
3/4 Cup Celery, diced
Not Available
2 Cups Mushrooms, sliced and steams removed
Not Available
1 Tbsp. Garlic, minced
Not Available
1/3 Cup All Purpose Flour
Not Available
2 Cups Low Sodium Chicken Broth
Not Available
1/2 Cup Heavy Cream
Not Available
1 Tsp. Dried Thyme
Not Available
1/2 Tsp. Kosher Salt
Not Available
1/4 Tsp. Black Pepper
Not Available
1/2 cup Frozen Peas
Not Available
1/4 Cup Parsley
Not Available
1 Large Egg
Just Crack an Egg Scramble Kit, Denver
Just Crack an Egg Scramble Kit, Denver - 3 Ounce
$2.99$1.00/oz
12 Large Candy Eyes
Not Available

Directions

  1. Preheat oven to 425 degrees F.
  2. Spray your oven-safe small casserole dish with nonstick spray. 
  3. Place a large skillet on the stove over medium heat. Melt the butter. 
  4. Once butter has melted, add the onion, carrots and celery. Cook for 5 minutes. 
  5. Add in mushrooms and garlic, stirring occasionally so the garlic does not burn. Cook 3 more minutes. 
  6. Stir in flour until all vegetables are coated. 
  7. Carefully pour in chicken broth and heavy cream. Whisk together until combined. Simmer for 3 to 4 minutes, until thick. 
  8. Season with thyme, salt and pepper. Stir in cooked chicken, frozen peas, and parsley. 
  9. Remove skillet from the heat and allow to cool slightly while you preapare the pie crust. 
  10. Cut circles out of the pie crust so they fit in your oven-safe small pots and stick them into the bottom. 
  11. Then, cut 4-inch strips out of the remaining pie dough. 
  12. Fill oven-safe small casserole dish with the filling until it just reaches the top. 
  13. 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.
  14. Whisk the egg in a small bowl with 1 teaspoon of water. Brush egg over top of the dough. 
  15. Sprinkle coarse sea salt on top of the egg for additional texture and flavor. 
  16. 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. 
  17. Allow pot pies to cool slightly before adding candy eyes on top to look like a mummy peeking through the dough.