Mummy Chicken Pot Pie

Mummy Chicken Pot Pie brings Halloween magic to a comforting family favorite. This recipe transforms classic chicken pot pie into a playful and delicious showpiece where flaky pastry bandages and olive eyes create a spooky mummy look. Whether you are cooking for a holiday crowd or making dinner with kids, everyone loves breaking into the golden crust for creamy savory filling.

I decided to test this after my youngest begged for a Halloween "surprise dinner" It turned into a yearly tradition and now we compete to see who can make the silliest looking mummy pies

Ingredients

• Unsalted butter: brings richness and helps soften the veggies I look for pale yellow blocks that feel firm to the touch
• Medium onion, diced: forms the flavor base Choose one that feels heavy for its size without sprouting
• Fresh garlic: gives punch A plump head with tight skins means peak freshness
• Carrots, peeled and diced: brighten the filling Try to use firm carrots and avoid rubbery ones
• Celery stalks, diced: add subtle savory flavor Select crisp stalks with leafy tips for the most aroma
• All-purpose flour: thickens the sauce Choose unbleached flour for more flavor
• Cooked chicken breast, shredded: offers lean protein I poach a chicken breast or use leftover roast for best taste
• Frozen peas: sweeten and color the filling Grab a bag with peas listed as the only ingredient
• Chicken broth: carries flavor and moisture Pick a low-sodium version so you can control seasoning
• Whole milk: makes the sauce creamy Full fat works best for a rich finish
• Salt: seasons the filling Kosher salt blends in easily
• Black pepper: gives a touch of warmth Use freshly ground for the most flavor
• Dried thyme and dried sage: add classic pot pie comfort Choose bottles with bright scent and avoid any with faded color
• Puff pastry sheet, thawed: for the bandages You want it pliable but still cold Buy one made with butter for the flakiest topping
• Egg, beaten: for the egg wash makes a shiny top Farm-fresh eggs create deeper gold
• Black olives, sliced: for mummy eyes Go for firm ones in brine for clear shape

Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Make sure the rack is in the center for even baking

Build the Flavor Base:

Melt the butter in a large skillet over medium heat Add diced onions minced garlic carrots and celery Cook together for five minutes stirring occasionally until the onions start turning translucent and the vegetables soften The mix should smell sweet and savory

Thicken the Filling:

Sprinkle flour over the vegetables Cook for one to two minutes while stirring constantly The flour should coat the veggies and begin to bubble but not brown This step cooks the raw taste off the flour for a smooth sauce

Make the Sauce:

Slowly pour in chicken broth and milk Stir carefully to avoid lumps Let the mixture bubble gently for three to four minutes until it thickens to a creamy texture It should coat the back of a spoon

Flavor and Finish:

Add shredded chicken peas salt pepper thyme and sage Stir in all ingredients and simmer for two to three minutes Taste and adjust salt or herbs as needed Remove from heat

Prepare the Pie Dish:

Pour the hot filling evenly into a nine inch round pie dish Use a spatula to spread filling so it reaches all edges

Shape the Mummy Bandages:

On a lightly floured table roll out the puff pastry to fit your pie dish Slice into one inch wide strips They should look like torn cloth Use a pizza cutter for clean edges

Form the Mummy Face:

Arrange pastry strips over the filling in a crisscross pattern with some spots left open for the "bandaged" effect Lay two olive slices near one edge of the pie to make mummy eyes Press gently so they stick

Add the Golden Touch:

Brush the pastry strips with beaten egg Using a pastry brush coat all visible dough This gives shine and helps the crust brown

Bake to Perfection:

Put the pie dish in the oven and bake for thirty five to forty minutes until pastry is golden and crisp If the "bandages" start browning too quickly loosely cover with foil Remove and let cool for ten minutes so the filling sets

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I always look forward to the bandaging step with my kids They get creative with pastry strips and there is usually lots of giggling over silly olive "eyes" Puff pastry makes this crust extra special and extra flaky compared to regular pie dough

Storage Tips

Store leftovers in the fridge tightly covered for up to three days Reheat at three hundred fifty degrees Fahrenheit to keep the crust crisp If you want to freeze unbaked pie wrap tightly in plastic and foil then bake straight from frozen with a little extra time

Ingredient Substitutions

You can swap shredded rotisserie chicken for homemade if in a hurry Mushrooms or chickpeas work well for vegetarians Use oat milk and vegan pastry for dairy free version If thyme or sage are missing extra parsley or dried Italian herbs can substitute

Serving Suggestions

Mummy Chicken Pot Pie is delightful with a green salad tossed in lemon vinaigrette Serve with apples or grapes for a fun fall flavor combo For adult dinners add a crisp white wine or sparkling cider

Cultural Context

Pot pie is a classic American comfort dish It started as a way to use up leftover meats and veggies The playful mummy design is a modern twist made popular by Halloween celebrations It turns any meal into an occasion

Seasonal Adaptations

In spring swap peas for asparagus tips or fresh spinach Try root veggies like parsnip or turnip in the fall Small individual pies work well for parties or lunchboxes Chilled puff pastry is easier to bandage so do not rush rolling Olive slices can be replaced with bits of roasted pepper for "eyes" Brushing with egg wash creates a deeper golden brown but a splash of cream works too

Success Stories

Friends love this dish at our October potluck One neighbor said her picky eater finally agreed to try pot pie because it looked so fun A cousin sent photos after making a vegan version for her office party and it disappeared in minutes

Freezer Meal Conversion

Prepare filling in advance and freeze in dish Wrapped well it stays fresh for up to three months Bandage with pastry and bake straight from freezer Add ten extra minutes to baking time for bubbling filling and crisp crust

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Make this pot pie for Halloween and watch it disappear from the table Enjoy warm with your favorite spooky side for a meal that is both comforting and playful

Common Recipe Questions

→ How do you create the mummy effect with pastry?

Cut puff pastry into strips and layer them crisscrossed over the filling, leaving gaps to mimic bandages. Add two olive slices for the eyes.

→ Can I make the filling in advance?

Yes, you can prepare the filling a day ahead, refrigerate it, and assemble with pastry just before baking.

→ What can I substitute for chicken?

Use cooked chickpeas or sautéed mushrooms for a vegetarian version. Swap chicken broth for vegetable broth as well.

→ How do I avoid a soggy bottom crust?

This dish doesn't have a bottom crust. Ensure filling is thick before adding the pastry, and bake until golden for best results.

→ Can I freeze leftovers?

Cooled leftovers can be wrapped and frozen up to 2 months. Reheat covered at 350°F (175°C) until warm throughout.

→ Are there easy ways to adjust spice?

Add a pinch of cayenne or smoked paprika to the filling for a bit of heat, or keep it mild for family-friendly flavor.