Long-time readers of this site will know of my love of all things Halloween! It’s my favorite holiday and we have thrown an annual Halloween party for well over a decade now where we invite friends and neighbors over to engage in all kinds of Halloween fun. One of my favorite approaches to Halloween recipes is to take something we already know and love like chicken pot pie and spook-ify it with those fun candy eyeball sprinkles that you can find in any craft store and most grocery stores during October. Kids especially love to help with these by arranging pie crust strips to resemble mummy bandages and placing the large eyeball sprinkles on top before serving!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Pie crust – Feel free to use storebought crusts or make your own homemade pie crust. Chicken – This recipe is great for using leftover chicken or using a rotisserie chicken from the store. Butter Onion Carrots Celery Mushrooms Frozen peas Garlic All-purpose flour Chicken broth Heavy cream Parsley & thyme Salt & pepper Egg – For an egg wash to get the golden color on the top crust. Candy eye sprinkles
How to Make Mummy Chicken Pot Pies
Sautee the veggies. Cook chopped onion, carrots, and celery in a little melted butter for about 5 minutes until the vegetables start to soften and the onion turns translucent. Add the mushrooms and garlic, continuing to cook and stir occasionally for 3 more minutes. Make filling. Sprinkle the flour over the cooked vegetables, stirring to evenly coat. This will help prevent the flour from clumping and getting lumpy when you add the liquid. Stir in the chicken broth and heavy cream, then bring to a simmer for 3 to 4 minutes until thickened slightly. Season and stir in remaining ingredients. Add the salt, pepper, and thyme to season the filling, then stir in the cooked chicken, frozen peas, and fresh parsley. Remove from heat and set aside to cool. Prepare crusts. Make the pie crust if using homemade. Roll it out and cut out six 4 1/4-inch circles for the bottom pie crusts. Line the bottoms of six ramekins with the pie crust circles, then use the remaining dough scraps to cut out 4-inch strips for the top crusts. Assemble. Fill each ramekin with the cooled chicken pot pie filling. Arrange the dough strips on top, overlapping some of them a bit in random patterns to create a mummy-looking bandage appearance on top. Be sure to leave a space slightly open between some strips for the eyes. Egg wash. Whisk an egg with 1 teaspoon of cold water in a bowl and brush over the pie dough on top. You might want to sprinkle the tops of the crusts with some coarse salt for extra flavor. Bake. Bake for 20 to 25 minutes until the mummy pot pies are golden brown on top and the filling is bubbling. Remove from the oven to cool slightly before decorating with candy eyes peeking through the bandages and serving.
Tips for Success
If you prefer not to use candy sprinkles you could use black olives for eyes instead. The buttery, sauteed vegetables will soak up the flour if you sprinkle it over them and stir it in first before adding the chicken broth. Whisk in the liquid to be sure you don’t end up with a lumpy gravy. Set the ramekins on a baking sheet before putting them in the oven to bake to catch any filling that might spill over and make a mess while the pot pies bake.
Storage
Leftover chicken pot pies can be stored in the fridge for 3-4 days. Reheat in the oven or microwave until hot before serving.
Can these be frozen?
You can assemble and freeze the pot pies up to 1 month in advance, then bake directly from frozen. You will just need to add additional baking time to cook the filling and crust all the way through, more like 30-35 minutes total. You can also freeze and reheat the leftovers if they have already been baked, although the crust usually doesn’t reheat as well and loses some of it’s texture when reheating from frozen.
What to Serve With Mummy Chicken Pot Pies
Pot pie is a pretty complete meal with all the protein and veggies in one dish, but we love serving our mummy pot pies with Layered Halloween Jello or Homemade Butterbeer for a treat! It’s also great with a delicious salad with homemade Olive Garden dressing.
More Halloween Recipes
Monster Mix Mummy Dogs Homemade Caramel Apples Halloween “Feetloaf”
Black Spider Bread Bowl
Mummy Jalapeño Poppers
Haunted Halloween Gingerbread House
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
