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
- 3 tbsp oil, divided
- 1 lb (450g) chicken breast meat, chopped
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 1 lb (450g) mushrooms, sliced
- Salt & pepper, to taste
- 1 oz (30ml) white wine
- 1/4 cup (60ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1 tsp fresh thyme leaves
- 1 sheet ready-made puff pastry
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F (200°C).
- Heat 1 tbsp 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 tbsp 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
If You Liked This Recipe, You’ll Love These
- One-Pot Chicken Alfredo
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Crispy Chicken Thighs in Blueberry Sauce
Frequently Asked Questions
Can I make the filling ahead of time?
Yes. Both the article and the notes confirm you can prepare the filling up to two days in advance and refrigerate it. When ready to bake, divide it among the ramekins, top with puff pastry, and bake at 400°F (200°C) for 20-25 minutes.
Why do I need to cut a slit in the puff pastry lid?
The recipe instructs cutting a small slit in the center of each pastry square to allow steam to escape during baking. Without a vent, trapped steam can prevent the pastry from puffing up properly and staying crisp.
Can I substitute the white wine?
Yes — the notes say you can replace the 1 oz white wine with additional chicken broth if you prefer not to use wine. The wine is added after the mushrooms cook to deglaze the pan, so chicken broth performs the same function.
