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 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