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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

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.

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 fun 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!

Why this recipe works:

  • Puff pastry is the best choice for this recipe, although you can use your favorite pie crust recipe.
  • The filling must be hot when the pastry is added, because cold filling would soak into the pastry before it has time to set in the oven.
  • You can use any of your favorite veggies in this easy recipe.
  • And let the little pies cool before you eat them. The pastry not only seals in the flavor, it seals in the heat!



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 is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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