Mummy Pot Pie
We thought it would be fun to dress our chicken pot pie up as Mummy Pot Pies for Halloween! Such a fun idea that the kids will love.
Servings: 4
Ingredients
- 1 lb chicken cubed (frozen or fresh)
- 1 cup carrots chopped
- 1/2 cup green peas frozen
- 1/2 cup sliced celery
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 1/3 cup butter
- 1 can chicken broth
- 2/3 cup milk
- 2 pie crusts 9"
Decorate with reserved carrots, peas, and green onion.
Instructions
- 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 a few peas for the mummy eyes.
- 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 your other crust into strip and cover the top, seal edges, and cut away excess dough. Press down on the sides a bit to prevent any of the mixture from coming out. Leave 2 small holes in the top where the eyes will go.
- Put on the peas 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.