Description
This Chicken and Mushroom Pot Pie recipe features a creamy, savory filling of tender chicken, sautéed mushrooms, and aromatic herbs enveloped in a flaky puff pastry crust. Perfect for a comforting dinner, these individual pot pies combine rich flavors and a crisp golden topping, making a delightful homemade classic.
Ingredients
Scale
Filling
- 1 tablespoon oil
- 1 pound skinless, boneless chicken breast, diced
- 1 small yellow onion, finely diced
- 1 pound mushrooms, sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- Salt & pepper, to taste
- 1/4 cup white wine (or chicken stock as a substitute)
- 1/4 cup flour
- 2 cups whole milk
- 2 tablespoons butter
Crust
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Heat oil in a large skillet over medium heat. Add diced chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté Vegetables:Add diced onion to the skillet and cook until translucent. Then add sliced mushrooms, garlic powder, thyme, salt, and pepper. Sauté until mushrooms are browned and moisture evaporates, about 8-10 minutes.
- Deglaze and Thicken: Pour in white wine (or chicken stock) and stir, scraping any browned bits from the bottom. Cook for 2 minutes to reduce slightly. Sprinkle flour over the mixture and cook, stirring constantly, for 1-2 minutes to form a roux.
- Add Milk and Melt Butter: Gradually whisk in milk to the skillet. Add butter and keep stirring until the sauce thickens and is smooth, about 5-7 minutes. Return the cooked chicken to the filling and combine thoroughly. Adjust seasoning if needed. Remove from heat to cool slightly.
- Preheat Oven and Prepare Puff Pastry: Preheat oven to 400°F (200°C). Roll out puff pastry sheet and cut it into 4 equal squares for individual pot pies.
- Assemble Pot Pies: Divide the filling evenly among four oven-safe ramekins or small baking dishes. Place a puff pastry square over each ramekin, pressing edges to seal and trimming any excess. Brush the pastry tops with beaten egg to achieve a golden glaze.
- Bake: Place the pot pies on a baking sheet and bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
- Serve: Let pies cool for a few minutes before serving. Enjoy your comforting chicken and mushroom pot pies warm.
Notes
- You can substitute white wine with chicken stock if you prefer to avoid alcohol.
- Whole milk helps achieve a richer sauce, but 2% milk can be used as a lighter alternative.
- Ensure the filling is not too hot when assembling to prevent the puff pastry from becoming soggy.
- These pot pies can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- For a dairy-free version, use plant-based milk, vegan butter, and dairy-free puff pastry.
