Description
Delicious and festive chicken pot pies topped with a fun mummy design.
Ingredients
Scale
- 1 [double pie crust recipe] or one 15-ounce box refrigerated pie crusts with two 9-inch crusts
- 2 cups cubed, cooked chicken (preferably rotisserie)
- 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)
- 1/3 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 the oven to 400°F (200°C).
- In a large skillet, melt butter and sauté onion, carrots, celery, and mushrooms until tender.
- Stir in garlic, flour, broth, and cream; cook until thickened.
- Add chicken, peas, thyme, salt, and pepper. Remove from heat and stir in parsley.
- Roll out pie crusts and fit one into a pie dish; fill with chicken mixture.
- Top with the second crust, cutting slits for eyes.
- Brush with egg and add candy eyes.
- Bake for 30-35 minutes until golden brown.
Notes
Tips for making the pie crust and variations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie slice
- Calories: Approx. 450 per serving
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Mummy Chicken Pot Pies