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Mummy Pot Pie

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Ingredients

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!

Steps

1
Done

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

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

Spoon the meatball mixture into the ramekins.

6
Done

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.

7
Done

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

8
Done

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

9
Done

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.

lindaBest

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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