Mummy Chicken Pot Pies

5 from 3 votes

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!

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: American

Servings: servings

Calories: 521kcal

Author: Amy Nash

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 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)
⅓ cup all-purpose flour
2 cups chicken broth
½ cup heavy cream
1 teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup frozen peas
¼ cup fresh parsley, chopped
1 large egg, beaten
12 large candy eyes for decorating

Instructions

Preheat oven to 425 degrees 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

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.

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