Mummy Pot Pie Recipe

Of all the traditions our family has adopted over the years, our annual Halloween dinner has become one of my absolute favorites. For a long time, the day was a chaotic whirlwind of costumes, candy, and a last-minute scramble to get something—anything—into the kids’ bellies before the trick-or-treating frenzy began. It usually ended up being pizza or a quick sandwich, which felt a bit anticlimactic for such a magical night. I wanted to create a meal that was as much a part of the celebration as the costumes and spooky decorations. That’s when the Mummy Pot Pie was born. The first time I brought it to the table, the kids’ eyes went wide with a mixture of awe and glee. They couldn’t believe their dinner was looking back at them! It was spooky, silly, and, most importantly, unbelievably delicious. The flaky, buttery puff pastry “bandages” give way to a rich, creamy, and hearty chicken pot pie filling that’s the perfect comfort food for a chilly October evening. It has since become the official, non-negotiable meal of Halloween in our house, a savory centerpiece that fuels our little ghouls and goblins for a long night of fun. This isn’t just a recipe; it’s a memory-maker, a dish that proves holiday food can be both fun and incredibly satisfying.

The Ultimate Mummy Pot Pie: A Spooky & Savory Halloween Feast

This recipe will guide you through creating the perfect Mummy Pot Pie, from the luscious, savory filling to the picture-perfect puff pastry topping. We’ll cover everything you need to know to make this dish a legendary part of your own Halloween tradition.

Ingredients for Your Mummy Pot Pie

Before you begin your culinary adventure, gather these ingredients. This recipe is designed for a standard 9-inch deep-dish pie pan or a similar-sized casserole dish (around 2 quarts), yielding a generous pie that serves the whole family.

For the Creamy Chicken Filling:

• Butter: 6 tablespoons, unsalted
• Yellow Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• All-Purpose Flour: 1/3 cup
• Chicken Broth: 1 ¾ cups, low-sodium
• Heavy Cream: 1 cup (or half-and-half for a lighter version)
• Cooked Chicken: 3 cups, shredded or diced (a rotisserie chicken is a great time-saver!)
• Frozen Mixed Vegetables: 2 cups (a classic blend of peas, carrots, corn, and green beans works perfectly)
• Potatoes: 1 large russet potato, peeled and diced into ½-inch cubes, boiled until just tender
• Dried Thyme: 1 teaspoon
• Fresh Parsley: 2 tablespoons, finely chopped
• Salt: 1 teaspoon (or to taste)
• Black Pepper: ½ teaspoon, freshly ground (or to taste)

For the Mummy Pastry Topping:

• Puff Pastry: 1 sheet (from a 17.3-ounce package), thawed according to package directions
• Large Egg: 1, beaten with 1 tablespoon of water to create an egg wash
• Edible Candy Eyeballs: 2 large, for the final touch

Step-by-Step Instructions to Bring Your Mummy to Life

Follow these detailed instructions carefully. We’ve broken the process down into three manageable stages: creating the filling, preparing the pastry, and the final assembly and baking.

Part 1: Crafting the Rich and Creamy Filling

The heart of your Mummy Pot Pie is its warm, comforting filling. This is where the magic begins.

1. Prepare the Potatoes: Place your diced potatoes in a small saucepan and cover with cold, salted water. Bring to a boil and cook for about 8-10 minutes, or until they are just fork-tender. You don’t want them mushy, as they will cook further in the oven. Drain them completely and set aside.
2. Sauté the Aromatics: In a large Dutch oven or a heavy-bottomed pot, melt the 6 tablespoons of unsalted butter over medium heat. Once the butter is melted and foamy, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes soft, translucent, and fragrant.
3. Add the Garlic: Stir in the minced garlic and cook for another minute until you can smell its wonderful aroma. Be careful not to let it burn, as burnt garlic can make the entire dish bitter.
4. Create the Roux: Sprinkle the 1/3 cup of all-purpose flour over the cooked onions and garlic. Stir continuously with a wooden spoon or whisk for about 2 minutes. This step is crucial; you are cooking out the raw flour taste and creating a “roux,” which is the thickening agent for your sauce. The mixture will look like a thick, clumpy paste.
5. Build the Creamy Sauce: Slowly, while whisking constantly, pour in the 1 ¾ cups of chicken broth. Pouring it in gradually and whisking will prevent any lumps from forming. Once all the broth is incorporated, continue to whisk as the mixture comes to a gentle simmer. It will begin to thicken.
6. Add the Cream: Reduce the heat to low and pour in the 1 cup of heavy cream. Stir until the sauce is smooth, velvety, and consistent. Let it simmer gently for another 2-3 minutes to allow the flavors to meld. Do not let it come to a rolling boil.
7. Combine All Ingredients: Remove the pot from the heat. Gently fold in the 3 cups of cooked chicken, the 2 cups of frozen mixed vegetables, the pre-cooked diced potatoes, and the fresh parsley. Stir in the dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper.
8. Taste and Adjust: This is your last chance to perfect the flavor. Give the filling a taste and adjust the seasoning if needed. It might need a little more salt or pepper depending on the saltiness of your broth and chicken. The filling should be flavorful and well-seasoned.
9. Prepare for Assembly: Pour the finished, luscious filling into your 9-inch deep-dish pie plate or casserole dish. Spread it out into an even layer. Set it aside to cool slightly while you prepare the puff pastry.

Part 2: Preparing the Puff Pastry “Bandages”

This is the fun, creative step that transforms a simple pot pie into a spooky mummy!

1. Preheat Your Oven: Position a rack in the center of your oven and preheat it to 400°F (200°C). It’s a good idea to place your pie dish on a larger, foil-lined baking sheet. This will catch any potential drips from the filling and make cleanup much easier.
2. Unroll the Pastry: Gently unfold your thawed sheet of puff pastry on a lightly floured work surface. If it has seams, gently press them together. Use a rolling pin to lightly roll it out, just enough to smooth any creases. You want to maintain its thickness.
3. Cut the Bandages: Using a pizza cutter or a sharp knife, cut the puff pastry sheet into long strips. For a realistic mummy look, vary the width of the strips—some can be ½-inch wide, others ¾-inch, and maybe a few 1-inch wide. This irregularity is key to the final look.
4. Create the Mummy Wrap: Now, begin laying the pastry strips over the filling in your pie dish.
   • Start by laying strips horizontally across the pie.
   • Next, lay more strips diagonally, crisscrossing them over the first layer.
   • Don’t aim for perfection! The more random and overlapping the strips are, the more it will look like ancient, wrapped mummy bandages.
   • Leave some small gaps where the filling can peek through.
   • Important: Leave a small, open space near one edge of the pie. This is where you will place the “eyes” after baking.
5. Trim and Tuck: Trim any excess pastry that hangs too far over the edge of the dish. You can gently tuck the ends of the strips down the inside edge of the pie dish.
6. Apply the Egg Wash: In a small bowl, whisk together the egg and the tablespoon of water. Using a pastry brush, lightly brush the egg wash over all the puff pastry strips. This will give your mummy a beautiful, golden-brown, and shiny finish when baked.

Part 3: Assembling and Baking Your Mummy

The final step before you can enjoy your creepy creation!

1. Bake the Pie: Place the pie dish (on its baking sheet) into the preheated 400°F (200°C) oven.
2. Baking Time: Bake for 25-30 minutes, or until the puff pastry is puffed up, golden brown, and cooked through. The filling should be hot and bubbly around the edges. If you find the pastry is browning too quickly, you can loosely tent it with aluminum foil for the last 10 minutes of baking.
3. Let It Rest: Carefully remove the Mummy Pot Pie from the oven. Let it rest on a wire rack for at least 10 minutes. This is a critical step! It allows the filling to set slightly, so it doesn’t run everywhere when you cut into it.
4. Add the Eyes: Just before serving, place the two edible candy eyeballs in the open space you left on the pastry. Gently press them into the filling so they stick. Your mummy is now officially looking at you!

Nutrition Facts

• Servings: 6-8 generous servings
• Calories Per Serving: Approximately 550-650 kcal (This is an estimate and can vary based on specific ingredients like the type of cream and pastry used).

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 35-40 minutes (including boiling potatoes and baking)
• Total Time: Approximately 1 hour to 1 hour and 5 minutes

How to Serve Your Mummy Pot Pie for Maximum Halloween Fun

Serving this dish is all about presentation and creating a memorable meal. Don’t just scoop it onto a plate—make it an event!

• The Grand Reveal: Bring the entire baked pie to the table to let everyone admire the spooky mummy design before you cut into it. The “oohs” and “aahs” are part of the experience.
• Spooky Side Dishes: Complement your mummy with other themed sides.
  • Ghostly Mashed Potatoes: Serve a bowl of creamy mashed potatoes, but use a piping bag with a large round tip to pipe ghost shapes onto a baking sheet, then warm them in the oven. Add black sesame seeds for eyes.
  • Witch’s Brew Soup: A simple, vibrant green soup, like a creamy broccoli or split pea soup, served in a small cauldron-shaped bowl makes a perfect “Witch’s Brew” appetizer.
  • Graveyard Salad: A simple green salad with a dark balsamic vinaigrette. You can cut “tombstones” out of dark rye or pumpernickel bread or even cheese slices to stick into the salad.
• Creepy Condiments:
  • Serve a small bowl of ketchup or sriracha on the side and call it “Edible Blood” for dipping.
• Thematic Table Setting:
  • Use Halloween-themed plates and napkins.
  • Scatter some plastic spiders on the table (away from the food!).
  • Dim the lights and use candles (safely, of course) to create a spooky, flickering ambiance.

5 Additional Tips for a Perfect Mummy Pot Pie

Take your pot pie from great to ghoulishly gourmet with these expert tips.

1. The Rotisserie Chicken Shortcut: Halloween is a busy day. To save a significant amount of time and effort, use a store-bought rotisserie chicken. The meat is already cooked, seasoned, and tender. Simply pull the meat from the bones and shred or dice it. You’ll need about 3 cups, which is what you typically get from one standard rotisserie chicken.
2. Keep Your Puff Pastry Cold: The key to a light, flaky, and “puffy” pastry is keeping it as cold as possible until it hits the hot oven. Thaw it in the refrigerator, not on the counter. Work quickly when cutting and arranging the strips. If you feel the pastry getting warm or soft, place it back in the fridge for 10-15 minutes to chill before continuing. The cold butter in the pastry creates steam in the hot oven, which is what causes those beautiful layers to puff up.
3. Make-Ahead Magic: You can prepare the entire chicken pot pie filling up to two days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. On Halloween, all you need to do is pour the cold filling into your pie dish, top it with the freshly cut pastry strips, and bake. This turns a one-hour recipe into a quick 30-minute assembly and bake job.
4. Individual Mummies: For a party or for easier portion control with kids, make individual Mummy Pot Pies! Divide the filling among 6-8 oven-safe ramekins. Cut your puff pastry strips and arrange them over each individual ramekin. This is not only adorable but also ensures everyone gets the perfect ratio of crust to filling, and they bake a little faster (around 20-25 minutes).
5. Don’t Skip the Egg Wash: It might seem like a small, skippable step, but the egg wash is what gives the mummy “bandages” their professional-looking, glossy, golden-brown finish. It also helps the pastry cook to a perfect crispness. A mummy with a pale, matte finish just isn’t as impressive!

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making your Mummy Pot Pie.

1. Can I use a regular pie crust instead of puff pastry?
Yes, you absolutely can. You can use a store-bought or homemade pie crust. Roll it out and cut it into strips just as you would with the puff pastry. The final texture will be different—more dense and crumbly like a traditional pie, rather than light and flaky—but it will still be delicious and hold the mummy shape well.

2. How do I store and reheat leftovers?
Leftover Mummy Pot Pie can be stored in the refrigerator for up to 3-4 days. Cover the pie dish tightly with aluminum foil or plastic wrap. To reheat, the oven or a toaster oven is your best bet to re-crisp the pastry. Place a slice on a baking sheet and heat at 350°F (175°C) for 15-20 minutes, or until warmed through. Microwaving will work, but it will make the pastry topping soft and soggy.

3. Can I make a vegetarian version of this Mummy Pot Pie?
Certainly! To make a vegetarian version, simply swap the chicken for hearty vegetables and a protein source. A fantastic combination is 3 cups of mixed mushrooms (like cremini, shiitake, and oyster), sautéed until golden, along with a can of drained chickpeas or white beans. You will also need to substitute the chicken broth with a rich vegetable broth. The rest of the recipe remains the same, and it’s just as comforting and delicious.

4. My puff pastry didn’t puff up very much. What did I do wrong?
There are a few common reasons for a lackluster puff. First, the pastry may have gotten too warm before baking (see Tip #2). Second, your oven might not have been hot enough. Puff pastry needs that initial blast of high heat to create steam and puff up. Ensure your oven is fully preheated to 400°F (200°C). Finally, avoid twisting the pastry strips as you lay them, as this can seal the edges and prevent the layers from separating and rising.

5. Is this recipe freezer-friendly?
Yes, this is an excellent recipe to prepare for the freezer. You have two options. You can freeze it unbaked: assemble the entire pie (filling and pastry topping), but do not apply the egg wash. Wrap it tightly in two layers of plastic wrap and one layer of aluminum foil. It can be frozen for up to 2 months. When ready to bake, do not thaw. Brush with egg wash and bake from frozen at 400°F (200°C), adding about 20-25 extra minutes to the baking time. You can also freeze it after baking: let it cool completely, wrap it well, and freeze. Reheat from frozen in a 350°F (175°C) oven until hot, which can take 45 minutes or more.

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