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Mummy Pot Pie

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1 package frozen puff pastry
2 tablespoons butter
1 onion, chopped
3 garlic cloves, chopped
1 cup sliced mushrooms
1 cup baby carrots
1 (10 ounce) can cream of mushroom soup
1/3 cup beef broth
1 (16 ounce) package frozen wild rice meatballs
1 (10 ounce) bag) frozen peas
1 teaspoon dried marjoram leaves
green olive slices

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Mummy Pot Pie

  • 55
  • Serves 6
  • Easy

About This Recipe

Halloween is in the air! All of a sudden the leaves have turned and the temperature has plummeted. Every year fall sneaks up on me. Especially this year.

We had a tornado warning in mid-September, then one week later a frost occurred. The weather in the upper Midwest is always extreme, but that was something else. We can get blizzards in October too!

This pot pie is a fun twist on the classic recipe. It uses strips of puff pastry to make it look like a mummy. Slices of olive form the eyes.

This recipe is easy and delicious. I like to use frozen meatballs in my pot pies, just because it’s easier and much safer from a food safety perspective. Your kids will love this recipe!



Preheat the oven to 375°F. Prepare 6 6-cup baking ramekins by spraying them with nonstick cooking spray; set aside.


Thaw the puff pastry according to package instructions. You can usually let it sit on the counter while you make the rest of the recipe.


Melt the butter in a large saucepan. Cook the onions and garlic for 3 minutes, stirring frequently. Add the mushrooms and baby carrots and cook for another 5 minutes, stirring frequently, until the vegetables are just tender.


Add the soup and the beef broth to the pan. Stir well to combine and bring to a simmer. Then add the meatballs. Simmer for 8 to 10 minutes or until the meatballs are hot.


Spoon the meatball mixture into the ramekins.


Now unroll the puff pastry and cut into 1/2" wide strips. Cut each strip so it's as long as the ramekins are wide, with a little extra.


Place the strips across the ramekins, sealing them to the edges.


Bake the pot pies for 20 to 30 minutes or until the pastry is browned.


Top with the slices olives and serve. Be careful - the filling is really hot. Have your kids cut into the pastry and let the pot pies cool a bit before they take a bite.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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