Mummy Chicken Pot Pie (Print Version)

Savory chicken and veggie filling with flaky, 'bandaged' puff pastry for a festive table centerpiece.

# What You'll Need:

→ Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1/4 cup all-purpose flour
07 - 2 cups cooked chicken breast, shredded
08 - 1 cup frozen peas
09 - 1 cup chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon dried sage

→ Bandaged Crust

15 - 1 sheet puff pastry, thawed
16 - 1 egg, beaten
17 - 2 black olives, sliced

# Steps to Follow:

01 - Set oven temperature to 400°F (204°C) and allow to fully preheat.
02 - Melt butter in a large skillet over medium heat. Add diced onion, minced garlic, carrots, and celery. Cook, stirring occasionally, for 5 minutes until softened.
03 - Sprinkle flour evenly over vegetables and stir constantly for 1 to 2 minutes to eliminate raw flour taste.
04 - Gradually pour in chicken broth and whole milk, whisking to prevent lumps. Simmer 3 to 4 minutes until mixture thickens.
05 - Stir in shredded chicken breast, frozen peas, salt, black pepper, dried thyme, and sage. Continue cooking for 2 to 3 minutes until heated through. Remove from heat.
06 - Evenly transfer the filling into a 9-inch pie dish.
07 - On a lightly floured work surface, roll out puff pastry sheet to fit pie dish. Slice pastry into 1-inch wide strips using a sharp knife or pizza cutter.
08 - Arrange pastry strips over filling in a crisscross manner, leaving occasional gaps for a 'bandaged' visual effect.
09 - Place two sliced black olives at one end of the pie to mimic eyes.
10 - Lightly brush the surface of pastry strips with the beaten egg to promote browning.
11 - Bake in preheated oven for 35 to 40 minutes until pastry turns golden and crisp. Allow to rest 10 minutes before serving.

# Additional Tips::

01 -
  • Perfect for kids and parties with its fun appearance
  • Uses easy-to-find ingredients and pantry staples
  • Can be made ahead and baked just before serving
  • A playful twist on a reliable classic so even picky eaters will be excited
02 -
  • High protein and filling meal perfect for growing kids
  • Crust stays crisp even when reheated the next day
  • Freezes beautifully before baking for easy make ahead
03 -
  • Let puff pastry rest on the counter until just soft enough to roll but still cold If it gets too warm pop back in the fridge for a few minutes
  • For filling that is not watery give the sauce a good simmer till thick before pouring into the dish
  • Putting olive eyes on after baking keeps them looking fresh for serving If you love herbs sprinkle chopped parsley over before serving

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