Chicken and Mushroom Pot Pie Recipe
A creamy, flavorful chicken and mushroom filling topped with golden, crispy puff pastry. Perfect for a comforting dinner.
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.