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.
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
(Makes 3-2 cup pot pies or 6-1 cup pot pies)
1. Preheat the oven to 375 degrees. Shred the chicken and set aside.
2. Dice the onion and red pepper and mince the garlic.
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.
3. Then, add the salt and continue to cook for 1 minute.
4. Cut the mushrooms into 1/4 inch slices and add them to the pan.
5. Next, add the herbs de provence, red pepper flakes and black pepper, stir to combine.
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.
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.
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.
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!
10. Ladle the filling into the bowls and place them on a sheet pan.
11. Cover each bowl with a piece of puff pastry. Brush the pastry with egg white and sprinkle with parmesan cheese.
12. Bake for 20 minutes, or until the puff pastry poufs up and becomes a golden brown.
13. Remove the pot pies from the oven and let stand for 5 minutes before serving. The inside filling can be VERY hot!
14. Serve on plates with your favorite beverage…Enjoy!