Individual pot pies are more work than a single big one, but they look better on the table and everyone gets a full pastry lid. This version uses both fresh shiitake and canned button mushrooms, which gives you two different textures in the filling without much extra effort. The pastry is a rough puff: rub butter into flour, fold, chill, done. No laminating, no stand mixer. Sear the chicken separately before building the filling. Don’t just poach it in the sauce. Color on the meat matters here.
How to Make Chicken and Mushroom Pot Pies
Chill the pastry properly
After folding, wrap the dough tightly and refrigerate for at least 30 minutes. Warm butter in the dough will make the pastry greasy and it won’t puff correctly in the oven. Cold dough, hot oven: that’s the formula.
Build the filling thick
A watery filling will make the bottom crust soggy before it bakes through. If the sauce looks loose after adding the oyster sauce and soy, give it a few extra minutes on the heat to reduce before filling the pies. 
Egg wash the edges
Seal the lid to the base with egg wash and press firmly around the rim. Venting the top with a small knife cut lets steam escape and keeps the crust from blowing apart in the oven.
Chicken and Mushroom Pot Pies
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Flaky pastry meets a savory chicken and mushroom filling in these individual pot pies. Perfect for a comforting weeknight meal.
Ingredients
- 1 lbs (454 g) chicken
- 4 shitaki mushrooms
- 1 cans of button mushroom
- 1 potato
- 1 carrot
- 1 onion
- few stalk of spring onion
- Oyster sauce
- pinch of salt
- soya sauce
- dark soya sauce
- 1 cups (227 g) plain flour
- pinch of salt
- 1 cups (227 g) chilling butter cubes
- 2/3 cup chilled water
Instructions
- Sift the flour and salt into a mixing bowl.
- Rub the butter cubes into the flour until the mixture resembles fine breadcrumbs.
- Put the mixture on a plastic sheet, cover with another plastic sheet, and roll into a roughly 25 cm square.
- Fold the lower third of the pastry over the center third, and the top third down over that.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Remove from refrigerator. Roll into a flat sheet and repeat the previous folding step.
- Repeat the previous two steps.
- Cut the pastry sheet to the mold shape using a cookie cutter.
- Place the mushroom chicken in a dish and cover with the pastry.
- Bake at 400°F (204°C) for 20 minutes, until the pastry is brown and flaky.
- Cool and decorate with fresh basil leaves.
Notes
- For richer flavor, sauté the mushrooms and onions before adding them to the filling.
- To make ahead, prepare the filling and pastry separately; assemble and bake just before serving.
- If you don’t have oyster sauce, a combination of soy sauce and a touch of chicken broth can be substituted.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pot pie
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use store-bought puff pastry instead of making my own?
Yes, store-bought all-butter puff pastry works well and saves significant time. Thaw it according to the package directions and roll it to fit your pie dishes.
What size ramekins should I use for individual pot pies?
Standard 8 to 10 ounce ramekins work best. Fill them about three-quarters full so the filling has room to bubble without overflowing under the pastry lid.
Why does the recipe use both shiitake and button mushrooms?
Shiitake mushrooms add a concentrated, meaty flavor while button mushrooms contribute a milder taste and softer texture. Together they create a more interesting filling than either one alone.
