Mummy Chicken Pot Pies
User Reviews
5.0
9 reviews
Excellent
Mummy Chicken Pot Pies
Report
These Mummy Chicken Pot Pies are the perfect Halloween dinner recipe to feed your trick-or-treaters before they overload on candy! Kid-friendly and fun but also substantial and comforting, these easy individual pot pies are guaranteed to please ghoulies, ghosties, and goblins alike!
Share:
Ingredients
- 1 [double pie crust recipe] or one 15-ounce box refrigerated pie crusts with two 9-inch crusts
- 2 cups cubed, cooked chicken (we like using rotisserie chicken)
- 2 Tablespoons salted butter
- 1 medium yellow onion chopped (about 1 cup)
- 2 medium carrots diced (about 3/4 cup)
- 3-4 celery ribs chopped (about 3/4 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
- 1 large egg beaten
- 12 Large candy eyes for decorating
Add to Shopping List
Instructions
- Preheat oven to 425°F. Spray 4-inch ramekins or oven-safe small pots 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, or until the onion starts to turn translucent.
- Add in cremini mushrooms and garlic, stirring occasionally so the garlic does not burn. Cook 3 more minutes, until mushrooms are tender and any liquid they give off evaporates.
- 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 prepare the pie crust. Cut six 4¼-inch circles out of the pie crust and stick them into the bottom of the prepared ramekins. Then, cut 4-inch strips out of the remaining pie dough.
- Fill ramekins 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. OPTIONAL: Add coarse sea salt on top of the egg for additional texture and flavor.
- Place ramekins in the oven and 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.
Notes
- Making 1 large mummy pot pie: If you don't have ramekins or just want to make 1 large pot pie, just line the bottom of a 9-inch pie plate with a bottom crust, then fill with the filling. Cut remaining pie dough into 9-inch strips and weave them on top of the pie. Bake for 30-35 minutes until the crust is golden brown, then add eyes on top. You may want to use larger eyes using something like pepperoni slices and circles cut from a mozzarella cheese stick instead of candy eyeballs, which might be too small for this size of a pot pie.
- pie plate
- Storage: Leftover chicken pot pies can be stored in the fridge for 3-4 days. Reheat in the oven or microwave until hot before serving.
- Freezing: You can assemble and freeze the pot pies up to 1 month in advance, then bake directly from frozen. You will just need to add additional baking time to cook the filling and crust all the way through, more like 30-35 minutes total.
- Making 1 large mummy pot pie: If you don't have ramekins or just want to make 1 large pot pie, just line the bottom of a 9-inch pie plate with a bottom crust, then fill with the filling. Cut remaining pie dough into 9-inch strips and weave them on top of the pie. Bake for 30-35 minutes until the crust is golden brown, then add eyes on top. You may want to use larger eyes using something like pepperoni slices and circles cut from a mozzarella cheese stick instead of candy eyeballs, which might be too small for this size of a pot pie.
Nutrition Information
Show Details
Calories
521kcal
(26%)
Carbohydrates
42g
(14%)
Protein
20g
(40%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
96mg
(32%)
Sodium
822mg
(34%)
Potassium
533mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
4185IU
(84%)
Vitamin C
11mg
(12%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 822mg | 34% |
| Potassium | 533mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4185IU | 84% |
| Vitamin C | 11mg | 12% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
