Mummy Chicken Pot Pies


  • 2 tbsp Ty Ling Pure Sesame Oil
  • 1 tsp Ty Ling Five Spice Seasoning
  • 2 tbsp Unsalted Butter
  • 1/4 cup Onion, diced
  • 1 cup Cremini Mushrooms, diced
  • 1/3 cup All-Purpose Flour
  • 2 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 1 tsp Salt
  • 1 cup Frozen Peas & Carrots
  • 1 cup Rotisserie Chicken, diced
  • 4 ounces Crescent Roll, pinched together & cut into strips
  • 8 Candy Eyes, for decorating


  1. Preheat the oven to 400°F and place 4 ramekins on a large baking sheet.
  2. Heat a large skillet over medium-high heat then add the Ty Ling Pure Sesame Oil and butter. Once melted, add the diced onion and mushrooms. Sauté for 5 minutes stirring occasionally.
  3. Next, season with Ty Ling Five Spice Seasoning and stir to combine.
  4. Add the flour then stir until the flour has been absorbed, about 1 minute.
  5. Pour in the chicken broth and stir until thickened, about 3 minutes.
  6. Lower the heat to low then add the heavy cream. Stir to combine.
  7. Lastly, season with salt and add the frozen peas and carrots as well as the diced rotisserie chicken. Stir and allow to heat through, about 3 minutes.
  8. Add the chicken pot pie filling to the ramekins then top with the crescent roll strips.
  9. Bake at 400°F until bubbly and the top is toasty brown.
  10. Allow to cool for 5 minutes before serving.