Mummy Pot Pies
My boys get so upset when I tell them we are having chicken pot pie for dinner. They can not stand chicken pot pie…especially my 8 year old. However, making their own fun individual pot pie really helps to get them to eat it. We thought it would be fun to dress these up as Mummy Pot Pies for Halloween! This worked on my 6 year old and 2 year old. My 8 year old does not care what a pot pie looks like…he is definitely not a fan!:) I absolutely love chicken pot pie and this is the best recipe I have ever made!
Mummy Pot Pies
1 pound bag of frozen cubed chicken, thawed
1 cup chopped carrots
1/2 cup frozen green peas, with a 8 set aside
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 can of chicken broth
2/3 cup milk
2 (9 inch) unbaked Pillsbury pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
Chop up your celery and carrots. Put your chopped veggies, peas, and diced chicken in a large pot and cover with water. Bring to a boil for 15 minutes. Remove from heat and set aside. Save about 8 carrot slices and 8 peas for the puppy face.
Roll out your pie crust. We used 4 (6oz) souffle dishes. Place the souffle dish on the crust and cut a circle with a inch or so beyond the dish.Place the bottom crust in the dish and press on the bottom and sides. There should be some of it sticking out around the top. In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat.
Place the chicken mixture in bottom pie crusts and pour the flour/milk mixture over the top.
Cut the rest of the pie crust into strips and lay them on top (leaving a opening on the side for eyes), seal edges, and cut away excess dough. Press down on the sides a bit to prevent any of the mixture from coming out. Place 2 peas on the opening for the eyes.
Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. We did cover ours with foil in the middle of baking to prevent over browning.