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Mummy Pot Pies



Mummy Pot Pie

Linda Larsen
Kids love anything that is little - and these individual pot pies take the cake for Halloween cuteness. You can make them any other time of the year too. Just use a solid round of puff pastry. Cut some slits in the pastry for venting, and bake as directed.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 8 servings


  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 cup frozen sliced carrots
  • 1 cup frozen baby peas
  • 1 cup frozen hash brown potatoes
  • 2 cups cooked cubed chicken breast
  • 1 (16-ounce) jar Alfredo sauce
  • 1 cup milk
  • 1-1/2 cups shredded Muenster cheese (get it?)
  • 1 (16-ounce) package frozen puff pastry, thawed
  • 1 egg yolk
  • 2 tablespoons milk
  • 10 sliced green olives


Preheat oven to 400 degrees F. Spray 8 (6-8 ounce) baking dishes with nonstick cooking spray and set aside.

In medium saucepan, melt butter over medium heat. Add onion; cook and stir for 5 minutes. Add carrots, peas, and potatoes; cook and stir until the vegetables defrost. Stir in chicken and Alfredo sauce and milk; bring to a simmer. Simmer for 7-9 minutes, stirring occasionally, until all ingredients are hot. Stir in cheese and remove from heat.

Divide the filling among the prepared baking dishes. Unfold puff pastry. Cut strips and lay them on top of the filling, sealing the edges to the baking dish. In small bowl, beat egg yolk with milk; brush on pastry. Place the dishes on a cookie sheet.

Bake pot pies for 30-40 minutes or until pastry is golden brown and filling is bubbly. Make eyes with the green olives and serve. Be careful eating these - the filling is very hot.

You can use the leftover pastry scraps as a treat. Brush them with milk and sprinkle with cinnamon sugar. Bake at 400 degrees F for 7-10 minutes until crisp.

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