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Chicken and Wild Mushroom Pot Pie with Flaky Pastry
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • 9-inch pie dish
  • Oven
  • Pastry brush

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 8 ounces mixed wild mushrooms, sliced
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten

Instructions
 

  • Preheat the oven to 400 degrees F. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken to a plate and set aside.
  • Add the remaining 2 tablespoons of butter to the same skillet. Stir in the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften.
  • Add the mushrooms and garlic. Cook for another 4 minutes until the mushrooms release their liquid and start to brown.
  • Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw taste. Slowly pour in the chicken broth while stirring to avoid lumps. Add the heavy cream, thyme, salt, and pepper.
  • Return the chicken to the skillet. Simmer the filling for 3 to 4 minutes until it thickens slightly. Remove from heat.
  • Transfer the filling to a 9-inch pie dish or individual ramekins. Roll out the puff pastry slightly if needed and lay it over the top. Trim excess and crimp the edges. Cut a few small slits in the center for steam.
  • Brush the pastry with the beaten egg. Bake for 25 to 30 minutes until the crust is deep golden and the filling bubbles at the edges.

Notes

Let the filling cool for 10 minutes before adding the pastry so the bottom stays crisp. If you prepare the filling a day ahead, reheat it gently on the stove and add a splash of broth if it thickens too much. For extra flakiness, keep the puff pastry cold until the moment it goes on the dish.
Course: Main Course
Cuisine: American
Equipment: Large skillet, 9-inch pie dish, Oven, Pastry brush