If you’re looking for a warm, comforting meal that is both delicious and satisfying, this Chicken and Mushroom Pot Pie Recipe is the perfect choice. This dish combines tender chicken thighs, earthy mushrooms, and a creamy, flavorful filling topped with a golden, flaky puff pastry crust. Whether you’re cooking for your family or making a special meal for yourself, this homemade pot pie will leave everyone craving more.
This recipe is easy to follow, using simple ingredients that come together to create a rich and hearty dish. The combination of spices, cream, and perfectly cooked chicken makes it a must-try for any home cook. Let’s dive into the ingredients, step-by-step instructions, and expert tips to make the best Chicken and Mushroom Pot Pie.
Why You’ll Love This Chicken and Mushroom Pot Pie Recipe
- Rich and Creamy Filling: The combination of chicken stock, milk, and double cream creates a luscious texture.
- Perfectly Seasoned: A blend of black pepper, paprika, chili flakes, and nutmeg enhances the flavor.
- Golden and Flaky Puff Pastry: The crispy, buttery crust is the perfect complement to the creamy filling.
- Easy to Make: With straightforward steps, you can prepare this dish without hassle.
Ingredients for 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
- 2 tablespoons flour
- 1/4 teaspoon nutmeg
- 1 cup chicken stock
- 1 cup milk
- 200 ml double cream
- 1 egg (for egg wash)
- Puff pastry (full sheet or cut into squares)
Step-by-Step Instructions
1: 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.
2: Cook the Chicken and Spices
- Add the chicken thighs to the pan.
- Season with salt, black pepper, paprika, chili flakes, red chili powder, and minced garlic.
- Cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned.
3: Add the Leeks and Mushrooms
- Stir in the chopped leeks and sliced mushrooms.
- Cook for another 3-4 minutes until the mushrooms soften and release their moisture.
4: Incorporate the Flour
- Sprinkle 2 tablespoons of flour over the mixture and stir well.
- Cook for 3-4 minutes to eliminate the raw flour taste.
5: Add the Chicken Stock and Milk
- Gradually pour in the chicken stock while whisking to prevent lumps.
- Once the stock is fully combined, add the milk and continue whisking.
- Let the mixture simmer for 3-4 minutes until it thickens.
6: Add the Cream
- Stir in the double cream and cook for a few more minutes until the filling reaches a creamy consistency.
7: Prepare for Baking
- Remove the pan from the heat.
- Transfer the creamy chicken and mushroom mixture into an oven-safe dish.
- Top 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 glossy finish.
- Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until golden brown and crispy.
9: Serve and Enjoy
- Let the pot pie cool slightly before serving.
- Pair it with a side of vegetables or a fresh salad for a complete meal.
Chicken and Mushroom Pot Pie Recipe
Equipment
- Large pan
- Oven-safe baking dish
- Whisk
- Brush for egg wash
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
- 2 tablespoons flour
- 1/4 teaspoon nutmeg
- 1 cup chicken stock
- 1 cup milk
- 200 ml double cream
- 1 egg for egg wash
- Puff pastry
Instructions
- Heat oil in a pan and sauté onions.
- Add chicken, spices, and cook until browned.
- Stir in leeks and mushrooms; cook until softened.
- Add flour and mix well.
- Pour in chicken stock and milk, whisking continuously.
- Stir in cream and let the mixture thicken.
- Transfer to an oven-safe dish and top with puff pastry.
- Brush with egg wash and bake at 180°C (350°F) for 20-25 minutes.
- Serve warm and enjoy.
Video
Notes
- You can use rotisserie chicken for a quicker version.
- Add peas or carrots for extra vegetables.
Nutrition (Per Serving):
- Calories: 480
- Protein: 32g
- Fat: 28g
- Carbohydrates: 30g
Pro Tips for the Best Chicken and Mushroom Pot Pie Recipe
- Use Fresh Ingredients: Fresh mushrooms and leeks enhance the flavor.
- Don’t Skip the Egg Wash: It gives the puff pastry a beautiful golden color.
- Let the Filling Cool Slightly Before Adding Pastry: This prevents the pastry from becoming soggy.
- Customize Your Spices: Adjust the seasoning based on your taste preferences.
Frequently Asked Questions for Chicken and Mushroom Pot Pie Recipe
Can I Make This Chicken and Mushroom Pot Pie Ahead of Time?
Yes. Prepare the filling and store it in the refrigerator for up to 24 hours. When ready to bake, add the puff pastry and proceed with the baking instructions.
Can I Use Store-Bought Puff Pastry?
Absolutely. Store-bought puff pastry works well and saves time. Just ensure it’s thawed properly before use.
What Can I Serve with This Pot Pie?
It pairs well with roasted vegetables, a fresh green salad, or mashed potatoes.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for best results.
This Chicken and Mushroom Pot Pie Recipe is the perfect meal for a cozy night. The creamy filling, flavorful spices, and crispy puff pastry create an unforgettable dish. Try this recipe today and let us know how it turns out in the comments. If you love this recipe, share it with friends and family! Enjoyed this find out Macaroni and Cheese Recipe.
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