If you’re looking for a comforting, hearty dish, this Chicken and Mushroom Pot Pie Recipe is the perfect choice. It combines tender chicken, earthy mushrooms, and a rich, creamy sauce, all topped with golden, flaky puff pastry. Whether you’re preparing a cozy meal for your family or meal-prepping for the week, this dish delivers bold flavors and satisfying textures.
Not only is this recipe easy to make, but it also requires simple ingredients, making it a great go-to for home cooks. The balance of flavors, from the sweetness of onions and leeks to the savory richness of chicken and mushrooms, makes this a must-try recipe.
Why You’ll Love This Recipe
- Perfect Comfort Food: A warm, hearty meal ideal for cold nights.
- Easy to Make: Simple, step-by-step process with common ingredients.
- Rich and Creamy Filling: The combination of chicken stock, milk, and double cream creates a luxurious texture.
- Golden, Crispy Puff Pastry: Adds a satisfying crunch to every bite.
Ingredients
Here’s everything you’ll need to make this Chicken and Mushroom Pot Pie Recipe:
Main Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 400 grams chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 leek, washed and chopped
- 300 grams mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes
- 1/2 teaspoon red chili powder
- 1 teaspoon garlic, minced
Sauce Ingredients
- 2 tablespoons flour
- 1/4 teaspoon nutmeg
- 1 cup chicken stock
- 1 cup milk
- 200 ml double cream
Topping
- 1 egg (for egg wash)
- Puff pastry (full sheet or cut into squares)
How to Make Chicken and Mushroom Pot Pie
1: Sauté the Onions
Heat 2 tablespoons of oil in a large pan over medium heat. Add the chopped onion and cook for 4-5 minutes until soft and translucent.
2: Cook the Chicken and Spices
Add the chicken thighs, salt, black pepper, paprika, chili flakes, red chili powder, and garlic. Stir well and cook for 8-10 minutes until the chicken is fully cooked and slightly golden.
3: Add the Leeks and Mushrooms
Stir in the chopped leeks and sliced mushrooms. Cook for 3-4 minutes until the mushrooms release their moisture.
4: Incorporate the Flour
Sprinkle 2 tablespoons of flour over the mixture and stir to combine. Cook for another 3-4 minutes to remove the raw flour taste.
5: Add the Chicken Stock and Milk
Slowly pour in the chicken stock while stirring to prevent lumps. Once fully combined, add the milk and let the mixture simmer for 3-4 minutes until it thickens.
6: Add the Cream
Stir in the double cream and let the mixture cook for another few minutes until it reaches a rich, creamy consistency.
7: Prepare for Baking
Remove the pan from heat. Transfer the mixture into an oven-safe dish. Cover with puff pastry, ensuring it doesn’t overlap too much.
8: Egg Wash and Bake
Brush the puff pastry with a beaten egg for a golden, glossy finish. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until golden brown.
9: Serve and Enjoy
Let the pot pie cool slightly before serving. Pair it with a fresh salad or steamed vegetables for a complete meal.
Chicken and Mushroom Pot Pie
Equipment
- Large pan
- Oven-safe baking dish
- Whisk
- Pastry brush
Ingredients
Main Ingredients
- 2 tablespoons oil
- 1 onion chopped
- 400 grams chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 leek washed and chopped
- 300 grams mushrooms sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes
- 1/2 teaspoon red chili powder
- 1 teaspoon garlic minced
Sauce Ingredients
- 2 tablespoons flour
- 1/4 teaspoon nutmeg
- 1 cup chicken stock
- 1 cup milk
- 200 ml double cream
Topping
- 1 egg for egg wash
- Puff pastry full sheet or cut into squares
Instructions
Sauté the Onions
- Heat 2 tablespoons of oil in a large pan over medium heat.
- Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
Cook the Chicken and Spices
- Add chicken thighs, salt, black pepper, paprika, chili flakes, red chili powder, and garlic.
- Stir well and cook for 8-10 minutes until the chicken is cooked through and slightly browned.
Add the Leeks and Mushrooms
- Stir in chopped leeks and sliced mushrooms.
- Cook for 3-4 minutes until mushrooms release their moisture.
Incorporate the Flour
- Sprinkle 2 tablespoons of flour over the mixture and stir well.
- Cook for another 3-4 minutes to eliminate the raw flour taste.
Add the Chicken Stock and Milk
- Slowly pour in the chicken stock while stirring to prevent lumps.
- Once fully combined, add the milk and let it simmer for 3-4 minutes until it thickens.
Add the Cream
- Stir in the double cream and let the mixture cook for a few more minutes until rich and creamy.
Prepare for Baking
- Remove the pan from heat and transfer the mixture into an oven-safe dish.
- Cover with puff pastry, ensuring it doesn’t overlap too much for even cooking.
Egg Wash and Bake
- Brush the puff pastry with a beaten egg for a golden finish.
- Bake in a preheated oven at 180°C (350°F) for 20-25 minutes or until golden brown.
Serve and Enjoy
- Let the pot pie cool slightly before serving.
- Pair it with a fresh salad or steamed vegetables for a complete meal.
Video
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) to keep the pastry crispy.
Nutrition
Calories: Approx. 450 kcal per serving
Protein: 25g
Fat: 28g
Carbohydrates: 30g
Pro Tips for the Best Chicken and Mushroom Pot Pie
- Use Chicken Thighs: They stay tender and juicy compared to chicken breast.
- Don’t Skip the Egg Wash: This gives the puff pastry a beautiful golden color.
- Let It Rest: Allow the pie to cool slightly before cutting into it to prevent the filling from spilling out.
- Make It Ahead: The filling can be made a day in advance and stored in the refrigerator before assembling the pie.
Variations
- Vegetarian Version: Substitute chicken with extra mushrooms or tofu.
- Dairy-Free Option: Use coconut milk or a dairy-free cream alternative.
- Spicy Kick: Increase the amount of chili flakes for extra heat.
Frequently Asked Questions
Can I use store-bought rotisserie chicken?
Yes, simply shred the cooked chicken and add it after the mushrooms have softened. Reduce the cooking time accordingly.
Can I make this recipe ahead of time?
Yes, you can prepare the filling in advance and refrigerate it for up to 24 hours before assembling and baking.
What can I serve with this pot pie?
A simple green salad, roasted vegetables, or mashed potatoes make great side dishes.
Can I freeze Chicken and Mushroom Pot Pie?
Yes, assemble the pie but do not bake it. Wrap it tightly and freeze for up to 2 months. When ready to bake, thaw overnight and bake as directed.
This Chicken and Mushroom Pot Pie Recipe is the ultimate comfort dish, packed with rich, creamy flavors and topped with golden, flaky pastry. Whether you’re making it for a weeknight meal or a special occasion, it’s a recipe that never disappoints.
Try this recipe today, and let me know in the comments how it turned out. Don’t forget to share it with your friends and family! Enjoyed why not check out Macaroni And Cheese Recipe.
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