Come rain or shine, we all love comfort food, especially when it involves pastry. A great pie is the combination of slow cooked stew topped with a golden crown of buttery puff pastry. Our chicken and mushroom pot pies are the answer and perfect for weeknights at home. When everybody has their own pie, they can enjoy the same amount of chicken and mushrooms, and pastry. They’re also great for parties and you can easily adjust the amounts.
Chicken and mushroom pot pie suggestions
Pot pies are known for just having pastry over the top and these buttery golden crowns are perfect with each bite. The chicken is roasted first giving it a deeper flavour and the mushrooms add to that meatiness. It’s creamy and perfect when you dunk your fork into this beauty. Each of the four pies have a good size, so nobody goes hungry. You can also make the filling the day before if you want to or need the time.
Pies are great comfort food and your homemade chicken and mushroom pot pies are the most comforting meals you’ve ever made.
Chicken and mushroom pot pies recipe
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 4 large pies
Prep time: 25 minutes
Cooking time: 2 hours 10 minutes
Total time: 2 hours 35 minutes
Ingredients
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1 whole free-range chicken, ± 1kg
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2 tbsp olive oil
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2 tbsp butter
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1 onion, diced
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1 large leek, washed and sliced
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2 stalks celery, sliced
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4 cloves garlic, minced
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1 tsp dried herbs
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1 tbsp fresh thyme leaves
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50 g flour
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500 ml chicken stock
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250 ml full-cream milk
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80 g fresh or frozen peas (about ½ a cup)
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500 g mixed cultivated mushrooms, sliced
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400 g store-bought puff pastry
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1 large egg, beaten, for egg wash
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olive oil
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Salt and pepper, to taste
Method
- Preheat oven to 200˚C.
- Cut the chicken into individual pieces.
- Rub chicken all over with salt, pepper and olive oil.
- Place in a roasting dish and roast for ± 60 minutes until cooked through. Leave to rest for 20 minutes.
- Shred chicken and discard the skin. (Use carcass for creating wonderful homemade chicken stock)
- Heat butter and olive oil in a Dutch oven or deep sauté pan.
- Add the onion, leek and celery – cook until tender. Add the garlic, dried herbs and fresh thyme. Cook until the garlic is fragrant. Add the flour and cook for a minute, coating the vegetables well.
- Pour in the chicken stock, stirring quickly as you go to incorporate the flour into the liquid.
- Add the milk and bring to a simmer. Simmer for about 5 minutes until thickened. Stir in the peas and the shredded chicken.
- Taste to adjust seasoning. Remove from the heat and set aside.
- Heat a drizzle of olive oil in a large frying pan. Sauté mushrooms, in batches if necessary, until golden brown and they have released all of their liquid. Season lightly.
- Fold golden brown mushrooms into the rest of the filling.
- Baking
- Preheat oven to 180˚C.
- Select four large ramekins, baking dishes or little cast iron mini pots or mini pans.
- On a lightly floured surface, roll out the puff pastry slightly and cut out pie lids using the ramekins to measure.
- Fill the dishes with the chicken and mushrooms filling. Top with the puff pastry, press the edges down to seal against the ramekins. Cut four little slits into each pie crust. Brush all over with egg wash.
- Bake for ± 35 minutes until deeply golden and the puff pastry is cooked through and perfectly crispy.
- Serve pies with a light side salad and enjoy!