Description
This Mummy Pot Pie is a fun and savory twist on the classic chicken pot pie, perfect for a festive meal. It features tender chunks of chicken, hearty vegetables, and a creamy sauce enveloped in flaky pie crust, decorated with pea “eyes” poking through the crust for a spooky, playful presentation. Ideal for a family dinner or themed party, this dish marries comforting flavors with a creative touch.
Ingredients
Scale
Filling
- 1 lb chicken, cubed (frozen or fresh)
- 1 cup carrots, chopped
- 1/2 cup green peas (reserve a few peas for decoration)
- 1/2 cup sliced celery
- 1/3 cup chopped onion
Sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 1 can chicken broth (approximately 14-15 oz)
- 2/3 cup milk
Crust
- 2 pie crusts, 9-inch each
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to ensure it reaches the right temperature before baking.
- Cook Vegetables and Chicken: Chop celery and carrots. In a large pot, combine chopped celery, carrots, green peas, and cubed chicken. Cover with water and bring to a boil. Let it cook for 15 minutes, then remove from heat and set aside. Remember to save a few peas aside for decorating the mummy’s eyes.
- Prepare Pie Crust Base: Roll out one pie crust. Using your souffle dishes (or any baking dishes), place them on the crust and cut out circles roughly an inch larger than the dish diameter. Fit each crust circle into the dish, pressing it to the bottom and up the sides, leaving some dough extending over the edges.
- Make the Sauce: In a saucepan over medium heat, melt butter and cook onions until they are soft and translucent. Stir in the flour, salt, black pepper, and celery seed to make a roux. Gradually whisk in the chicken broth and milk, then simmer over medium-low heat until the mixture thickens into a creamy sauce. Remove from heat.
- Assemble Filling: Drain the cooked chicken and vegetables. Spoon the mixture into the pie crusts and pour the creamy sauce over the filling evenly.
- Create Mummy Topping: Roll out the second pie crust and cut it into strips. Lay these strips over the filling in a crisscross or mummy bandage pattern, making sure to leave two small holes open for the eyes. Press the edges of the crust strips and bottom crust together to seal and trim off excess dough.
- Add Eyes: Place the reserved peas into the holes left on top of the pie to represent the mummy’s eyes.
- Bake: Place the pies in the preheated oven and bake for 25 to 30 minutes until the pastry is golden brown and the filling bubbles. About halfway through baking, cover the pies lightly with foil to prevent over-browning if needed.
Notes
- You can use fresh or frozen chicken; just ensure it’s fully cooked in the boiling step.
- Using small souffle dishes or ramekins makes individual pot pies, but you can also bake this as a single larger pie with adjusted baking time.
- Covering with foil halfway during baking helps avoid burning the crust while ensuring the filling cooks through.
- Customize the veggies with your favorites such as corn or mushrooms if desired.
- Allow pies to cool slightly before serving to avoid burns from hot filling.
