![['Close-up of Mummy Chicken Pot Pies decorated with candy eyes.', 'Juicy Mummy Chicken Pot Pies with a flaky crust and spooky eyes.', 'Side view of delicious chicken pot pies with a mummy theme.', 'Mummy Chicken Pot Pies featuring a golden crust and festive eyes.']](https://timetocooks.com/wp-content/uploads/2026/08/mummy-chicken-pot-pies_1_U1-300x300.webp)
Mummy Chicken Pot Pies
Delight in these spooky yet delicious chicken pot pies topped with a mummy-like crust, perfect for a fun and comforting meal.
Ingredients
Pie Crusts
- 1 recipe double pie crust or refrigerated pie crusts enough for 4-inch ramekins
- 2 cups cubed cooked chicken rotisserie chicken recommended
- 2 Tablespoons salted butter
- 1 medium yellow onion chopped (about 1 cup)
- 2 medium carrots diced (about 3/4 cup)
- 3-4 celery ribs celery chopped (about 3/4 cup)
- 8 ounces cremini mushrooms sliced (about 2 cups)
- 3-4 cloves garlic minced (about 1 Tablespoon)
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 1/4 cup fresh parsley chopped
- 1 large egg beaten
- 12 large candy eyes for decorating
Instructions
- Preheat oven to 425°F (220°C). Prepare ramekins with nonstick spray.
- Melt butter in a skillet over medium heat. Cook onion, carrots, and celery for 5 minutes.
- Add mushrooms and garlic; cook until tender, about 3 minutes. Stir in flour, then gradually add broth and cream, simmer until thickened.
- Season with thyme, salt, and pepper. Mix in chicken, peas, and parsley. Fill ramekins with the filling.
- Cut pie crust into circles and strips; assemble mummy crusts on top. Brush with beaten egg and bake for 20-25 minutes until golden.
- Cool slightly, then add candy eyes to create a mummy face.
Notes
Use rotisserie chicken for convenience and add candy eyes for a fun Halloween touch.