Description
Get ready for a spooky culinary treat with these Mini Mummy Chicken Pot Pies! Perfect for Halloween, these adorable pot pies combine flaky crusts with a creamy chicken and vegetable filling, making them a fun and delicious addition to your festivities. Whether you serve them as a main course or festive appetizer, their charming mummy appearance with candy eyes will delight kids and adults alike. Quick to prepare in under an hour, this recipe is customizable and family-friendly, ensuring that everyone at your table will enjoy them. Gather your loved ones for a fun cooking experience that brings warmth and joy to your Halloween celebrations!
Ingredients
- 1 box pie crust
- 2 cups cooked chicken, cubed
- 2 tablespoons unsalted butter
- 1 cup yellow onion, diced
- ¾ cup carrots, diced
- ¾ cup celery, diced
- 2 cups cremini mushrooms, sliced
- 1 tablespoon garlic, minced
- 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
Instructions
- Preheat the oven to 425°F.
- Spray ramekins with nonstick spray.
- Sauté onion, carrots, and celery in butter until onion is translucent.
- Add mushrooms and garlic; cook until tender.
- Stir in flour; gradually add chicken broth and heavy cream while whisking.
- Season with thyme, salt, pepper; fold in chicken and peas.
- Cut pie crust circles for the bottoms of ramekins; fill with mixture.
- Create mummy strips from remaining dough to cover filling.
- Brush with egg wash; bake for 20–25 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
Keywords: Customize by adding favorite vegetables or spices. Use pre-cooked rotisserie chicken for quicker preparation. For extra flavor, mix shredded cheese into the filling before baking.