Halloween Mummy Chicken Pot Pies

Should you wish to make your very own Pie Dough at home, just like at the Bakery follow my Easy pie dough recipe right HERE!
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Not convinced to make your own Pie Dough? Make sure to check out my YouTube Video to see how easy it is to prepare. It is right HERE!
Roll the pie dough onto the Roul'Pat™, shape it to the Flexipan® using your Round Cutters or with the help of the Cake Server Knife. Then, lightly pierce it with a fork. Refrigerate.
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In a sauce pan, heat the butter on medium until melted. Add the flour and whisk until combined. Pour a 1/3 of the milk, continue to whisk until there are no more lumps ; then pour the rest of the milk. Season with Salt and Pepper (To taste). Continue to whisk until the Béchamel thickens (8-10min). Once your Béchamel is ready. Set aside.

Peel and cut your onion into quarters and transfer it to your Eco Chop. Give it a few pulls to chop it to your liking. Set aside.
Heat a frying pan on medium. Once hot, pour the Tuscan Oil, the chopped onions. Cover and cook for about 5 minutes. Then, add the carrots, peas and corn cook for another 5 minutes. Once ready, add the chopped chicken and pour the béchamel on top. Stir well. Once everything is coat and hot, remove from heat and keep covered.
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Preheat oven to 425F/220C.
Take your Flexipan® out of the refrigerator. Gently pour over your preparation and flatten with a spatula.
Roll your second pie dough onto your Roul'Pat™, slice it using the Cake Server Knife to create the bandages. And place them on top of your preparation. Seal the edges. Brush with the heavy whipping cream so that they do not get too brown.
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Bake for 30 minutes at 425F/220C. (Every oven heats differently, monitor your Pot Pies from 25min). It is ready when golden brown on top.
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Once your Halloween Mummy Chicken Pot Pies are out of the oven, let them cool down for about 10min. Then, slide them onto your service plate and decorate to your liking. Enjoy and Bon Appétit!