Mini Mummy Chicken Pot Pies Recipe

These Mini Mummy Chicken Pot Pies Recipe are not just adorable but also offer a delightful twist to your Halloween menu. Perfect for both kids and adults, these mini pot pies can be served as a fun main dish or a festive appetizer. With their flaky crust and creamy filling, they bring warmth and comfort to your Halloween celebrations, making them a delightful addition to any gathering.

Why You’ll Love This Recipe

• Quick Preparation: Ready in under an hour, these pot pies save you time while delivering great taste.
• Family-Friendly Fun: Kids will love the mummy design with candy eyes, making dinner exciting.
• Versatile Serving Options: Serve as a main course or at parties—these pot pies fit any occasion.
• Deliciously Creamy Filling: Packed with chicken and veggies in a rich sauce, each bite is bursting with flavor.
• Easy to Customize: Swap out ingredients based on your preferences or what you have on hand.

Tools and Preparation

Before diving into this delicious recipe, gather the essential tools that will help you create perfect Mini Mummy Chicken Pot Pies. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

• Ramekins or small oven-safe pots
• Large skillet
• Whisk
• Baking sheet
• Knife
• Cutting board

Importance of Each Tool

• Ramekins or small oven-safe pots: Ideal for portion control and evenly baking individual servings.
• Large skillet: Essential for sautéing vegetables and combining ingredients thoroughly.
• Whisk: Helps in mixing liquids smoothly, ensuring your filling is creamy without lumps.

Ingredients

These mini chicken pot pies are the cutest addition to your Halloween feast. Ready in under an hour, these are the perfect meal to serve to your family on Halloween.

• 1 15 ounce box pie crust with two 9-inch crusts
• 2 cups cubed cooked chicken (I used ¾ lb of boneless, skinless chicken breasts)
• 2 tablespoons unsalted butter
• 1 cup diced yellow onion (about ½ an onion)
• ¾ cup diced carrots (about 2 medium carrots)
• ¾ cup diced celery (about 3 to 4 ribs)
• 2 cups sliced cremini mushrooms (stems removed (about 8 ounces of mushrooms))
• 1 tablespoon minced garlic (about 3 garlic cloves)
• ⅓ cup all purpose flour
• 2 cups low sodium chicken broth
• ½ cup heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup frozen peas
• ¼ cup parsley
• 1 large egg
• 12 large candy eyes

How to Make Mini Mummy Chicken Pot Pies Recipe

Step 1: Preheat the Oven

Preheat your oven to 425 degrees F. This ensures that your pot pies bake evenly.

Step 2: Prepare Ramekins

Spray four-inch ramekins or small oven-safe pots with nonstick spray. This helps prevent sticking during baking.

Step 3: Sauté Vegetables

In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery; cook for about five minutes until the onion turns translucent.

Step 4: Add Mushrooms and Garlic

Stir in the cremini mushrooms and minced garlic. Cook for an additional three minutes until mushrooms are tender and their liquid evaporates.

Step 5: Thicken Filling

Add flour to coat the vegetables thoroughly. Gradually pour in chicken broth and heavy cream while whisking until combined. Let it simmer for three to four minutes until thickened.

Step 6: Season the Mixture

Add thyme, salt, pepper, cooked chicken, frozen peas, and parsley into the mixture. Stir well before removing from heat.

Step 7: Assemble Pie Crusts

Cut six circles out of the pie crust for the bottoms of each ramekin. Place them inside prepared ramekins and fill them with filling until just above the top.

Step 8: Create Mummy Strips

From remaining dough, cut strips about four inches wide. Weave them over the filling like a mummy’s bandages, overlapping pieces occasionally.

Step 9: Egg Wash

Whisk one large egg with one teaspoon of water in a bowl. Brush this mixture over the dough strips for a golden finish. Sprinkle coarse sea salt on top for added texture.

Step 10: Bake

Place ramekins on a rimmed baking sheet and bake for twenty to twenty-five minutes until golden brown. Allow cooling slightly before adding candy eyes to create spooky mummy faces!

How to Serve Mini Mummy Chicken Pot Pies Recipe

These Mini Mummy Chicken Pot Pies are not just a feast for the eyes but also a delightful meal for your Halloween celebration. Here are some fun and creative ways to serve them that will impress your family and friends.

Individual Servings

• Serve each mini pie in its ramekin for a charming presentation that guests will love.
• Add a small salad on the side for a fresh contrast to the hearty pot pie.

Themed Presentation

• Use Halloween-themed plates or tableware to enhance the spooky vibe of your meal.
• Decorate the serving area with small pumpkins or spiderwebs for an extra festive touch.

Family Style

• Place all mini pot pies on a large platter and let everyone help themselves.
• Pair with various dipping sauces like ranch or garlic aioli for added flavor.

Kid-Friendly Options

• Cut out fun shapes from leftover pie crust and bake them as decorative accents on top of the ramekins.
• Encourage kids to add their own candy eyes for a personal touch before serving.

How to Perfect Mini Mummy Chicken Pot Pies Recipe

To make these Mini Mummy Chicken Pot Pies truly unforgettable, consider these helpful tips:

• Use fresh ingredients: Fresh vegetables enhance flavor and texture, making your filling more delicious.
• Don’t overfill: Leave some space at the top of the ramekins to prevent spillage while baking.
• Chill the dough: If the pie crust is warm, it may become difficult to handle. Chilling it makes it easier to work with.
• Experiment with spices: Feel free to adjust seasonings like thyme or add new herbs based on your taste preferences.
• Let them cool before serving: Allowing the pies to cool slightly helps prevent burns and improves flavor as it settles.
• Add cheese: For a creamier filling, mix in some shredded cheese just before baking.

Best Side Dishes for Mini Mummy Chicken Pot Pies Recipe

Pairing side dishes with your Mini Mummy Chicken Pot Pies can elevate your meal. Here are some tasty options:

1. Garlic Bread: A classic side that complements the savory flavors of chicken pot pie perfectly.
2. Green Salad: A light salad with mixed greens, cherry tomatoes, and vinaigrette adds freshness to your plate.
3. Roasted Vegetables: Seasonal veggies like carrots, Brussels sprouts, or zucchini roasted with olive oil make a great addition.
4. Cranberry Sauce: The sweetness of cranberry sauce offers a delightful contrast to the savory filling.
5. Mashed Potatoes: Creamy mashed potatoes provide comfort and soak up any delicious sauce from the pot pies.
6. Apple Cider Glazed Carrots: A sweet twist that pairs wonderfully with savory dishes like chicken pot pies.
7. Cornbread Muffins: Soft cornbread muffins bring a hint of sweetness and are perfect for scooping up filling.
8. Pumpkin Soup: This creamy soup is seasonal and adds an elegant touch to your Halloween table setting.

Common Mistakes to Avoid

These mistakes can make your Mini Mummy Chicken Pot Pies Recipe less enjoyable. Here’s what to watch out for:

• Ignoring the crust: A soggy crust can ruin your pot pies. Make sure to bake the crust until golden brown for the best texture.
• Overfilling ramekins: If you fill your ramekins too high, the filling will overflow. Leave a little space at the top for the dough.
• Skipping seasoning: Under-seasoned filling can be bland. Don’t skip the thyme, salt, and pepper; taste as you go.
• Not cooling filling: Adding hot filling to the pie crust can cause it to become soggy. Let the mixture cool slightly before assembling.
• Using old ingredients: Fresh ingredients make a big difference in flavor. Always check your spices and vegetables for freshness.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Mini Mummy Chicken Pot Pies in an airtight container.
• They can be kept in the refrigerator for up to 3 days.

Freezing Mini Mummy Chicken Pot Pies Recipe

• Allow pot pies to cool completely before freezing.
• Place them in freezer-safe containers or wrap tightly with plastic wrap and foil.
• They can be frozen for up to 3 months.

Reheating Mini Mummy Chicken Pot Pies Recipe

• Oven: Preheat oven to 350°F (175°C). Cover with foil and bake for about 20 minutes until heated through.
• Microwave: Heat individual portions on medium power for 1-2 minutes. Check and stir if needed.
• Stovetop: Use a skillet over medium heat, adding a splash of water or broth, cover, and heat until warmed through.

Frequently Asked Questions

Here are some common questions about this recipe:

Can I use store-bought chicken?

Yes, shredded rotisserie chicken works great in this Mini Mummy Chicken Pot Pies Recipe, saving you time!

What other vegetables can I add?

Feel free to customize! You can add peas, corn, or even bell peppers based on your preference.

Can I make these pot pies ahead of time?

Absolutely! You can prepare them a day in advance and store them in the fridge until you’re ready to bake.

How do I ensure my pot pies don’t get soggy?

Allow the filling to cool slightly before assembling, and avoid overfilling each ramekin.

What’s a good side dish with Mini Mummy Chicken Pot Pies?

A simple green salad or roasted vegetables complements these pot pies perfectly!

Final Thoughts

Mini Mummy Chicken Pot Pies Recipe is not only adorable but also deliciously versatile. Customize with your favorite vegetables or spices to make it uniquely yours. Perfect for Halloween or any cozy dinner night!