Chicken pieces and mushrooms are coated in a wonderfully creamy sauce, then topped with ready-made puff pastry for a deliciously flaky golden topping. A delicious and easy pot pie recipe that comes together in no time! You can even make the filling in advance and refrigerate it up to two days before assembling and baking.
Chicken and Mushroom Pot Pies
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These chicken and mushroom pot pies feature a creamy filling topped with flaky puff pastry, making them a quick and comforting dinner option.
Ingredients
Units
Scale
- 3 tablespoons oil, divided
- 1 pound (450g) chicken breast meat, chopped
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 1 pound (450g) mushrooms, sliced
- Salt & pepper, to taste
- 1 ounce (30ml) white wine
- 1/4 cup (60ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1 teaspoon fresh thyme leaves
- 1 sheet ready-made puff pastry
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F (200°C).
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken pieces and brown them until golden, about 4-5 minutes. Remove from the pan and set aside.
- In the same pan, heat the remaining two tablespoons of oil. Add the shallot and garlic, and sauté until the shallot is translucent, about 2 minutes.
- Add the mushrooms to the pan and cook until they are browned and have released their moisture, about 5-7 minutes.
- Season the mushroom mixture with salt and pepper, then pour in the white wine. Let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in the chicken broth and heavy cream, and bring to a simmer. Add the thyme leaves and return the chicken to the pan. Cook for another 5 minutes until the sauce has thickened slightly.
- Divide the filling among four ovenproof ramekins or small baking dishes.
- Roll out the puff pastry and cut it into four squares, slightly larger than the tops of the ramekins. Place a pastry square over each ramekin, pressing the edges to seal.
- Brush the tops with beaten egg and cut a small slit in the center of each to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown. Serve hot.
Notes
You can prepare the filling up to two days in advance and store it in the refrigerator until you’re ready to assemble and bake the pies. For a richer flavor, use a mix of different mushroom varieties. If you prefer, substitute the white wine with additional chicken broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 25
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
- Cholesterol: 100
