These chicken and mushroom pot pies are the ultimate comfort foods, blending tender chicken, earthy mushrooms and creamy sauce under a golden, flaky crust. Whether served in individual ramekins or as a family-style pie, this dish is perfect for chilly nights or special occasions. The filling is infused with garlic, thyme and a hint of white wine for depth, making each bite warm and satisfying. The buttery puff pastry on top adds perfect crunch, creating contrast to the rich and creamy filling beneath. It¡¯s a cozy, hearty meal that will have everyone asking for seconds.
INGREDIENTS:
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? 2 tablespoons olive oil
? 1 pound chicken breast, diced
? 1 small onion, diced
? 2 garlic cloves, minced
? 8 ounces mushrooms, sliced
? 2 tablespoons butter
? 2 tablespoons all-purpose flour
? 1 ? cups chicken broth
? ? cup heavy cream
? ? cup white wine (optional)
? 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
? Salt and pepper, to taste
? 1 sheet puff pastry, thawed
? 1 egg, beaten (for egg wash)
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INSTRUCTIONS:
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1. Preheat the oven to 400¡ãF (200¡ãC).
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until
browned and cooked through. Remove from the skillet and set aside.
3. Saut¨¦ the vegetables: In the same skillet, add the onion and garlic. Saut¨¦ for 2-3 minutes until softened, then add the mushrooms. Cook for another
5-7 minutes until the mushrooms are golden and any liquid has evaporated.
4. Make the sauce: Push the vegetables to the side of the skillet and melt the butter in the empty space. Stir in the flour, cooking for 1-2 minutes to
form a roux. Slowly whisk in the chicken broth, white wine (if using), and heavy cream. Stir constantly until the mixture thickens, about 3-4 minutes.
Season with thyme, salt, and pepper.
5. Combine the filling: Add the cooked chicken back into the skillet, stirring everything together. Let it simmer for 5 minutes to allow the flavors to
meld. Remove from heat.
6. Prepare the pot pies: Spoon the filling into individual ramekins or a single baking dish. Roll out the puff pastry and cut it to fit the tops of the
ramekins or dish. Place the pastry over the filling, pressing the edges to seal. Brush the tops with beaten egg.
7. Bake: Place the pot pies on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
8. Serve: Let the pot pies cool for a few minutes before serving. Enjoy the warm, comforting flavors of chicken and mushrooms wrapped in buttery pastry!
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