Chicken and mushroom pot pie with creamy filling and crispy crust is an absolute comfort food, especially in fall and winter. My whole family loves eating this warm, creamy, and flaky pie. I love creating more and more pie recipes that are an absolute must in my household. If you have an hour to make dinner, then let’s dive into the details to make this absolutely delicious pie.
What goes into the chicken and mushroom pot pie
Chicken
As the name suggests, it’s a chicken pot pie. I used cubed chicken breast, but you can use chicken thighs as well. Cut them into cubes and sauté with olive oil and butter until the color changes.
Crushed garlic
I love the combination of crushed garlic in chicken pot pie. So I like to sauté the garlic with butter before adding the chicken to it.
Mushroom
Take a damp paper towel to clean any impurities from the mushrooms and then slice them into 5-6 pieces per mushroom. Once the chicken changes color, add in the mushrooms and cook on high heat until they reduce in size.
Spices
For the seasoning, I used salt, black pepper, crushed red chilies, and Italian seasonings. Use less salt, as you’ll be using chicken stock and cheese later, which are also salty.
All-purpose flour
Now add in 2 tbsp of flour and stir it around for a minute to get rid of the raw flavor.
Chicken stock
Now add 2 cups of low-sodium chicken or vegetable stock.
Milk or half-and-half
Half-and-half is an American thing which is half cream, half milk. I used 1 cup of half-and-half, but you can use milk or even heavy cream.
Spinach
If you like spinach, then once the sauce is thick, stir in the spinach, or you can also omit spinach and double the quantity of mushrooms instead.
Cheese
I used freshly grated mozzarella cheese. Once the sauce is thick and the spinach wilts down, add in the cheese and turn off the stove.
how long to bake the chicken and mushroom pot pie
Puff pastry
Before you layer any puff pastry, let your pie mixture cool down completely and then arrange the puff pastry all over it. If you don’t cool down the pie mixture, then the puff pastry will stick to it and will stay soggy.
Apply the egg wash
In a bowl, crack an egg and whisk it with 1 tbsp of water. Brush it all over the pie and bake the pie until it’s golden and puffy. At 350°F, it’ll take you 20 to 25 minutes. Check after 20 minutes and then bake for another 5 minutes if needed.
More Recipes
- Creamy Chicken Puff Pastry
- Ground Beef or Keema Patties
- Chicken Patties
- Instant Pot Dal
- Chicken Bread with spicy filling
Chicken and mushroom pot pie
Ingredients
- 1 lbs chicken boneless
- 1 package puff pastry
- 8 oz mushrooms
- 10 oz baby spinach
- 3 tbsp butter
- 1 tsp olive oil
- 3 cloves garlic mince
- 2 tbsp all purpose flour
Spices
- Salt to taste or start with 1/4 tsp
- 1 tsp black pepper
- 1 tsp red chili flakes
- 1 tsp oregano
Other ingredients
- 1 cup low sodium chicken stock
- 1 cup half and half or regular milk
- 1 cup mozzarella cheese shredded
- 1 egg
Instructions
- In a pan, heat butter and olive oil, then add garlic. Saute it for a minute, then add cubed chicken.
- Cook chicken over high heat until it changes color.
- Now add mushrooms and cook for another 3-4 minutes.
- Add salt, black pepper, chili flakes, and oregano.
- Now add flour and cook for a minute, then add chicken stock and half and half.
- Mix it and cook until it comes to a boil.
- Add spinach and cook until it wilts (2-3 minutes). Now let it cool down completely.
- Transfer it into a different pan to cool down completely.
- Cut the puff pastry into small rectangles.
- Preheat the oven to 350°F
- Once the pie filling is completely cool down, start layering the puff pastry all over it.
- Whisk one egg with a tsp of water, and then brush all over the puff pastry
- Now bake it in the preheated oven until it’s golden about 20-25 minutes.
- Let it cool down for 5 minutes before serving.