Creamy Chicken & Mushroom Pot Pies
With this golden, flaky crust and rich, savoury filling, it’s the kind of meal that wraps you in comfort from the inside out!
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4–6
Ingredients:
For the filling:
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 300g mushrooms, sliced
- 500g boneless, skinless chicken thighs or breasts, diced
- 1 Tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 Tbsp flour
- 1 cup chicken stock
- 150ml double thick cream or crème fraîche
- Salt and black pepper to taste
For the pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
How To Make Creamy Chicken & Mushroom Pot Pies
- Preheat oven to 200°C.
- Place a baking tray in the oven to preheat as well.
- Heat olive oil and butter in a large skillet over medium heat.
- Sauté the onion for 5 minutes until soft and translucent.
- Add garlic and mushrooms; cook for 6–8 minutes until mushrooms are browned and most moisture evaporates.
- Stir in the chicken and cook until lightly browned and just cooked through, about 5–6 minutes.
- Sprinkle flour over the mixture and stir well, cooking for 1–2 minutes.
- Gradually stir in the chicken stock, then the cream, and add thyme.
- Simmer for 5 minutes, or until the mixture thickens.
- Season with salt and pepper to taste.
- Let the filling cool slightly while preparing pastry.
- Spoon the filling into individual ramekins or a large baking dish.
- Cut the puff pastry into rounds slightly larger than the tops of the ramekins.
- Lay the pastry over the top, press down the edges, and cut a small slit in the centre.
- Brush the pastry with beaten egg.
- Place pies on the hot baking tray in the oven.
- Bake for 20–25 minutes until pastry is puffed and golden.