Chicken and mushroom pot pie
This chicken and mushroom pot pie has a creamy chicken filling and a flaky, crispy crust, making it an absolute comfort food.
Servings: 6
Calories: 776kcal
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.
Video
Notes
You can use a bigger dish to have more crust, or use only half the package if the pie dish is smaller.
Nutrition
Calories: 776kcal | Carbohydrates: 46g | Protein: 26g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 508mg | Potassium: 675mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5081IU | Vitamin C: 16mg | Calcium: 254mg | Iron: 5mg