Chicken and Mushroom Pot Pie
A comforting Chicken and Mushroom Pot Pie with a creamy, flavorful filling and crispy puff pastry topping. Perfect for a cozy dinner.
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.