Individual Mummy Chicken Pot Pies

Ingredients:

Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place 4-8oz ramekins or 4-8oz cocottes on the baking sheet (remove the lids and set aside, do not need to use the lids for this recipe). Lightly spritz the inside of the ramekins with cooking spray.
2. Prep all ingredients. Shred the rotisserie chicken, chop the onion, carrots, celery, and parsley. Mince the garlic. Set all aside.
3. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Stir to combine and cook for about 5 minutes or until the onions are translucent.
4. Add the garlic and stir to combine. Continue to cook for about 1 minute.
5. Add the flour and stir to coat the vegetables. Add the chicken broth and heavy cream, stir to combine. Bring to a simmer and let simmer for 2-3 minutes or until the sauce thickens.
6. Add the thyme, salt, and pepper, and stir to combine.
7. Add the chicken, peas, and parsley, and stir to combine.
8. Remove from the heat and set aside while you prepare the crust.
9. Unroll the pie crust. Use a drinking glass to cut out round circles, about 4-4 ½ inches in size (measure your ramekins/cocottes first to ensure you have the correct size). Place in the bottom of the ramekins. Use a pizza cutter to slice the remaining dough into thin strips, about 4-5 inches in length.
10. Scoop the mixture into the ramekins until filled. Use the strips of dough to create a mummy pattern, weaving and overlapping the dough as needed. You do not need to use all the dough and can discard and remaining dough. Press down any dough that hangs over the sides of the ramekins.
11. Whisk the egg with 1 Tsp water and brush over the top of the dough. This is optional but will help create a nice golden-brown crust.
12. Bake for 20-25 minutes or until the dough is cooked through, is a nice golden-brown color, and the pot pie mixture is bubbling.
13. Remove from the oven and add 2 large candy eyes to each ramekin to create the mummy face.
14. Serve immediately and enjoy! Be careful to not burn yourself on the hot ramekins!