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Chicken & Mushroom Pot Pies – Recipe! Easy Weeknight Meals!

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When I was a kid chicken pot pies were a favorite of mine and things haven’t changed much.  Whether we were dining out at the La Palma Chicken Pie Shop or eating a frozen variety – like Marie Calendar’s or making our own at home, I loved the comfort that came from eating a chicken pot pie.

The crust is an important aspect of chicken pot pies, but many of us don’t have time to create a dough from scratch during the week.  So, in this recipe, I used puff pastry, which you can buy at any grocery store.  The filling is a quick combination of fresh mushrooms, store-bought rotisserie chicken and a few dry herbs.

These chicken pot pies are so easy, that you can make them for a weeknight meal with not a lot of fuss or mess.  This recipe makes 3 larger – 2 cup pot pies or 6 – 1 cup pot pies. Either way these will bring you back to your childhood and all the delicious comfort with these Chicken & Mushroom Pot Pies.

Ingredients

1/2 rotisserie chicken – skinned, boned and shredded

1/2 red onion

1 red bell pepper

2 cloves garlic

1 tablespoon butter

4 cups mushrooms, any variety (I used baby bellas and oyster)

1 teaspoon salt + more if needed

1 1/2 teaspoons herbs de provence

pinch red pepper flakes

1/4 teaspoon black pepper

1/4 cup all purpose flour

1 – 14 ounce can low-sodium chicken broth

3 tablespoons heavy cream

1 sheet of puff pastry, rectangle not round shaped

1 egg white

parmesan cheese, optional

olive oil

(Makes 3-2 cup pot pies or 6-1 cup pot pies)

To Prepare:

1.  Preheat the oven to 375 degrees.  Shred the chicken and set aside.

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2.  Dice the onion and red pepper and mince the garlic.

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3.  In a large saucepan over medium heat, add 3 tablespoons of olive oil and 1 tablespoon of butter.  Add the onions, peppers and garlic to the pan and saute for 4 minutes.

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3.  Then, add the salt and continue to cook for 1 minute.

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4.  Cut the mushrooms into 1/4 inch slices and add them to the pan.

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5.  Next, add the herbs de provence, red pepper flakes and black pepper, stir to combine.

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6.  Then, add the flour and stir to incorporate into the vegetable mixture.  Continue to saute for 2 minutes to remove any raw taste from the flour.

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7.  Pour the chicken broth and 1/2 cup warm water into the pan.  Turn the heat up slightly to get the mixture to simmer.  Stir and continue to cook the mixture for 4 minutes or until slightly thickened. Next, add the reserved shredded chicken and stir to combine.

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8.  Next, add the cream, stir and turn the heat off and let the filling cool for 10 minutes while you are preparing the puff pastry.

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9.  Cut the puff pastry into squares in the amount needed for the size bowls you are using.  Make sure your bowls are oven-safe, before filling.  If you are only making three pot pies, you may have a little leftover puff pastry, which can be used for turnovers, filled with fresh fruit in the morning!

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10.  Ladle the filling into the bowls and place them on a sheet pan.

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11.  Cover each bowl with a piece of puff pastry.  Brush the pastry with egg white and sprinkle with parmesan cheese.

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12.  Bake for 20 minutes, or until the puff pastry poufs up and becomes a golden brown.

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13.  Remove the pot pies from the oven and let stand for 5 minutes before serving.  The inside filling can be VERY hot!

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14.  Serve on plates with your favorite beverage…Enjoy!

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