Mummy Chicken Pot Pie

This is the ultimate Halloween dinner recipe! This Mummy Chicken Pot Pie has a veggie-packed, creamy filling, and is topped with a puff pastry crust to look like a mummy's wrappings. Perfect as a meal right before Trick-or-Treating or for celebrating spooky season all October long! This rich, yet easy dinner will impress your family or guests without spending too much time in the kitchen.

Course Main Course

Cuisine American

Prep Time 1

Cook Time 48

Total Time 1 48

Servings servings

Calories 656kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

3 tablespoons olive oil
2 tablespoons unsalted butter
1 yellow onion, diced
3 large carrots, diced
3 ribs of celery, diced
3 yukon gold potatoes, peeled and diced small
4 cloves garlic, minced
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, leaves removed from stem
2 teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg, optional
¼ teaspoon curry powder, optional
⅓ cup all purpose flour
½ cup brandy or bourbon
2 ½ cups low sodium chicken broth
½ cup + 1 teaspoon half and half, divided
2 cooked chicken breasts, diced
1 cup frozen peas
1 (17.3 ounce) package puff pastry, defrosted
1 large egg
2 large candy eyes

Instructions

Preheat oven to 425 degrees F.
Set a large skillet over medium heat. Add olive oil and butter. Once butter is melted, add the onion, carrots, celery, and potatoes. Cook until softened, about 5 minutes.
Add garlic, sage, thyme, salt, pepper, ground nutmeg (if using), curry powder (if using), and flour. Stir to combine and cook 1 minute more.
Pour in brandy/bourbon, scraping any browned bits off the bottom of the pan. Reduce for about a minute.
Add in chicken broth, ½ cup half and half, chicken breasts, and frozen peas. Stir well to combine. Simmer over medium low heat, uncovered, for about 10 minutes, stirring intermittently until the sauce thickens. Turn off heat.
Roll puff pastry out and cut into long 1-inch thick strips. Place on top of the pan, overlapping pieces to look like a mummy’s wrappings. Make sure to leave room for the eyes at the top.
In a small bowl, beat together egg and 1 teaspoon half and half. Brush egg wash on top of the puff pastry.
Bake for 30 to 35 minutes, or until the puff pastry is golden brown and crispy. If the crust starts to get too brown, cover the top with foil in the last few minutes of baking.
Allow to cool slightly. Then, add 2 candy eyes on top.

Notes

Fresh Sage and Thyme - I highly recommend fresh herbs for this, but you can use 1 ½ teaspoons dried sage and ½ teaspoon dried thyme if needed.

Cooked Chicken - If you don't have leftover cooked chicken to use up, you can use the breasts of a rotisserie chicken or buy raw chicken breasts and cook them in the skillet prior to cooking the rest of the pot pie. If you cook the chicken breasts in the skillet: dice them up, cook them, then remove them and add them back into the pot pie later.

If you want to prep this ahead - Cook everything on the stovetop and cover the top with the puff pastry mummy wrappings. However, don't bake it in the oven just yet. Place in the fridge (no more than 1-2 days) or freezer (about 3 months). When ready to eat, preheat oven to 425 degrees F and bake the pot pie for 30-35 minutes (fridge) or 40-45 minutes (frozen).

Nutrition