This show-stopping puff pastry chicken pot pie is an elevated take on a classic. Impress your dinner guests with this one-pan recipe!
I’m the biggest proponent in the world of a classic chicken pot pie. As a matter of fact, my Classic Chicken Pot Pie is one of the most-loved recipes on this site, and if you’re looking for a basic, go-to pot pie, that’s the one for you.
But if you want something that feels a little different or perhaps a little more special, I’m happy to introduce you to this puff pastry chicken pot pie with mushrooms. This beauty is like your favorite pot pie all grown up, with lots of fancy flavors like white wine, porcini mushrooms and leeks.
Don’t let that scare you away, though — it may seem complicated, but it actually comes together quite easily, especially with the assistance of store-bought puff pastry.
What makes this puff pastry chicken pot pie different?
Think of the basic ingredients you’d ordinarily use in a basic pot pie. Onion, celery, carrot, chicken, broth, cream… You know the drill. This pot pie takes the classic ingredients list and puts a little twist on it, but the method for making it is much the same. These ingredients set this pot pie apart:
- Dried mushrooms. If you want to go the extra mile and make your own mushroom stock, dried porcini mushrooms are your ticket to Flavortown. I highly recommend it because it takes no effort and really adds a lot of flavor to this pie. If you’re short on time or can’t find dried mushrooms, though, have no fear — you can use chicken stock instead.
- Leeks. I love using leeks in place of regular onions whenever I’m making a slightly fancier recipe. They have a delicate, oniony flavor that plays really nicely with mushrooms. But if you can’t find them, just use a yellow onion.
- Fresh mushrooms. Any regular ol’ mushroom like buttons or baby bellas will work just fine. If you really want to get fancy, try using a mix of varieties, like bellas, oysters and shiitakes.
- White wine. This adds a bit of acidity and elegance to the filling. A dry variety like Chardonnay, Pinot Grigio or Sauvignon Blanc will work well. If you can’t use wine, just add an equal amount of chicken broth instead.
Other ingredients you’ll need
- Chicken. I strongly prefer using store-bought rotisserie chicken, purely for the fact that I hate cutting raw chicken. Rotisseries are much easier and are reliably delicious. However, if you’d like to cook your own chicken, that’s fine too! You can either cook it separately and shred it up, or cube the raw chicken and add it to the pan with the mushrooms and leeks.
- Garlic and thyme. The classic flavoring agents you’d use in any chicken pot pie.
- Frozen peas. I add these to give the filling a touch of green. You could try swapping in a dark, leafy green like spinach or kale, or even a spring vegetable like zucchini or asparagus.
- Butter, flour and half-and-half. We’ll use these to create a thick, creamy filling.
- Puff pastry and egg. Store-bought puff pastry provides a golden brown, shatteringly crispy crust in a snap. Brush it with a simple egg wash to get that gorgeous color.
More elevated comfort food recipes:
One-Pot Chicken and Parmesan Dumplings
Guinness and Cheddar Shepherd’s Pie
Creamy Garlic Parmesan Gnocchi with Broccoli
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PrintPuff Pastry Chicken Pot Pie with Mushrooms
This show-stopping puff pastry chicken pot pie is an elevated take on a classic. Impress your dinner guests with this one-pan recipe!
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1 ounce dried porcini mushrooms*
- 1 ½ cups very hot water
- ¼ cup (½ stick) butter
- 1 large or 2 medium leeks, white and light green parts only, halved lengthwise and sliced into half-moons
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- ½ cup dry white wine*
- 1 cup plus 1 tablespoon half-and-half
- 1 cup frozen peas
- 3 cups shredded cooked chicken (rotisserie is fine!)
- 1 sheet puff pastry, slightly thawed
- 1 large egg, beaten
- Kosher salt and black pepper
Instructions
- Make the mushroom stock: Place the dried porcini mushrooms in a small bowl and pour over the hot water. Set aside to steep for at least 15 minutes while you chop the leeks, mushrooms, chicken and garlic.
- Once the mushrooms are done steeping, scoop them out of the mushroom stock and give them a little squeeze to extract as much liquid as your can. They should be rehydrated and soft. Place them on your cutting board, chop them into very small pieces and set them aside.
- Preheat oven to 425°F.
- Build the flavor base: Melt the butter in a large, oven-safe skillet over medium heat. Add the leeks and mushrooms and sauté for 7–10 minutes, or until all the liquid has released from the mushrooms and the leeks are soft and translucent.
- Add the garlic and thyme and sauté for an additional 30 seconds, or until fragrant.
- Make the roux: Sprinkle over the flour and stir through, cooking for another minute or so, or until no dry patches of flour remain. Add the white wine and cook until reduced, about 2 minutes. Gradually stir in the mushroom stock and 1 cup half-and-half, then cook, stirring occasionally, for 2–3 minutes, or until thickened.
- Finish the filling: Stir in the frozen peas, cooked chicken, and chopped rehydrated porcini mushrooms. Cook for an additional minute just to warm everything through. Adjust seasonings to taste and spread the filling into an even layer.
- Top with pastry: Gently lay the puff pastry over the top of the skillet, lightly folding over the corners to fit it into the pan. Use a sharp knife to cut a few small slits in the center of the pastry. Beat together the egg with the remaining tablespoon of half-and-half, then use a pastry brush to brush a light layer of egg wash all over the pastry.
- Bake: Bake until puff pastry is golden brown and filling is starting to bubble, 20–25 minutes. Reduce oven temperature to 375°F, cover the pan with foil and bake for an additional 10 minutes, until puff pastry is baked through all the way and filling is bubbly and thick.
- Let cool for a few minutes before scooping and serving.
Notes
- You can find dried mushrooms near the fresh mushrooms in most major grocery stores. If you can’t find them, you can substitute the mushroom stock with an equal amount of chicken stock or vegetable stock.
- If you can’t use wine, you can substitute it with an equal amount of chicken stock, or just leave it out.
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