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Chicken Mushroom Pot Pie

Creamy chicken and mushroom filling wrapped in golden puff pastry, the ultimate comfort food for cozy dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, British
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
  • 8 ounces mushrooms sliced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 2 tbsp fresh parsley chopped
  • salt and black pepper to taste
  • 0.5 cup frozen peas
For the Pastry
  • 1 package puff pastry sheets 17.3 ounces, thawed
  • 1 egg beaten, for egg wash

Equipment

  • Large Skillet
  • Baking dish or ramekins
  • Rolling pin
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease baking dish or individual ramekins.
  2. Heat butter and olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and cook 5-6 minutes until golden brown. Remove and set aside.
  3. Add sliced mushrooms to the same skillet and cook 4-5 minutes until browned and moisture is released.
  4. Add onion, carrots, and celery to mushrooms. Sauté 5-6 minutes until vegetables soften. Add garlic and cook 1 minute more.
  5. Sprinkle flour over vegetables and stir continuously for 2 minutes to cook the flour.
  6. Gradually add chicken broth while stirring constantly. Simmer 2-3 minutes until thickened.
  7. Reduce heat and stir in heavy cream, thyme, and parsley. Return chicken to skillet with frozen peas. Simmer 3-4 minutes. Adjust seasoning.
  8. Transfer filling to prepared baking dish or divide among ramekins, leaving 1/2 inch space at top.
  9. Roll out puff pastry and cut to fit dish with 1-inch overhang. Place over filling, press edges to seal, and trim excess. Cut small slits for steam.
  10. Brush pastry with beaten egg.
  11. Bake 25-30 minutes for individual pies or 35-40 minutes for large pie, until pastry is golden and puffed.
  12. Let rest 5-10 minutes before serving.

Notes

Pot pies can be assembled ahead and refrigerated before baking. They also freeze well—freeze unbaked for up to 3 months, or baked for up to 2 months. Add extra baking time if cooking from frozen.