Mummy Pot Pie

I have a love-hate relationship with Halloween.  I hate all the scary stuff but I love dressing up in costumes and fun food.  This recipe takes a favorite (chicken pot pie) and dresses it up in a fun Halloween Mummy costume!

Sunday Funday

Spooky Main Dishes

• Coconut Beef Curry In A Pumpkin by Culinary Cam 
• Ghouly Sloppy Joes by Our Good Life 
•  Mummy Pot Pie by Amy's Cooking Adventures 
•  Bloody Eye Balls In Blood Red Tomato Sauce by Sneha's Recipes

Mummy Pot Pie

Pie crust

1 teaspoon salt

2 cups all purpose flour

¾ cup cold unsalted butter, cut in small pieces

4-6 tbsp cold water

Filling

2 tablespoons butter, divided 

1 pound boneless skinless chicken thighs

2 large carrots, diced

2 stalks celery, diced

1 medium onion, diced

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon thyme

3 tablespoons flour

½ cup chicken broth

1 cup lowfat milk

½ cup frozen peas

To Finish

1 babybel cheese, cut in half

2 peas

Preheat the oven to 425 degrees F.

To make the pie crust, whisk together the flour and salt in a medium sized bowl.

Using a pastry cutter or two forks, cut the butter pieces into the flour until it forms pea sized crumbles.

Beginning with 2 tablespoons of water, sprinkle the water over the flour and butter mixture and lightly mix until it forms a ball.  Add additional water if necessary.  Set aside and cover with a towel.

Heat 1 tablespoon butter in a large saucepan over medium heat.  Add the chicken and cook until browned on one side.  Add the carrots, celery, and onion, and cook until the vegetables are crisp-tender, about 5 minutes.

Stir in the remaining butter, seasonings, and flour and cook for 1-2 minutes.  Slowly whisk in the chicken stock, followed by the milk and cook for 5 minutes or until the sauce is thickened.  Stir peas and cook until heated through.

Meanwhile, cut the pie dough in half and roll each into a large circle. Line a 9-inch pie plate with one pie crust.  Spoon the thickened filling into the pie dish. Cut the remaining pie dough into strips and cover the top of the pie.

Bake 30-45 minutes or until the crust is browned and the filling is bubbly.  

Remove from the oven.

Add mummy eyes made out of cheese and peas.  Serve.