Creating Chicken Mummy Pot Pies is not only rewarding, but it’s also quite straightforward when you follow these steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
2. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the frozen peas and carrots, cooking until warmed through.
3. Make Filling: In the same skillet, combine the shredded chicken, chicken broth, heavy cream, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed and heated through.
4. Roll Out Dough: Unroll one pie crust and fit it into individual pie dishes. Leave a slight overhang for better sealing later.
5. Fill the Pies: Spoon the chicken filling evenly into each crust.
6. Top with Dough: Roll out the second pie crust. Cut it into strips to create the mummy effect. Lay the strips over the filling, leaving spaces for “eyes” if desired.
7. Add Eyes: If using, place olive slices or small pieces of dough on the exposed crust to make eyes.
8. Egg Wash: Beat the egg and brush it gently over the crust to create a golden finish.
9. Bake: Place the pot pies on the lined baking sheet and bake for 30-40 minutes, or until the crust is golden brown.
10. Cool & Serve: Once done, remove from the oven and allow to cool for about 15 minutes before serving.

By following these steps, you’ll ensure that your Chicken Mummy Pot Pies turn out perfectly each time!