Description
A delicious and creamy chicken and mushroom pot pie topped with a flaky golden crust.
Ingredients
Scale
- 2 cups cooked chicken breast (chunked)
- 1 cup mushrooms (sliced)
- 1 sheet puff pastry
- 1 cup heavy cream
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons butter
- 1 cup chicken broth
- 1 teaspoon dried thyme
- Salt & black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter and sauté onion and garlic until soft.
- Add mushrooms and cook until golden.
- Stir in chicken, thyme, salt, and pepper.
- Pour in chicken broth and cream; simmer until thick and creamy.
- Transfer filling to a baking dish and let cool slightly.
- Lay puff pastry over the top, trim edges, and crimp to seal.
- Cut small slits for steam.
- Bake for 30–35 minutes until deeply golden and puffed.
- Rest for 10 minutes before serving for the filling to set beautifully.
Notes
- Ensure the filling is not too hot when adding the puff pastry to prevent it from becoming soggy.
- Feel free to add other vegetables like peas or carrots for extra flavor and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg