Put a new spin on the classic casserole dinner with these individual mini chicken mushroom pot pies!
A quick and creamy filling made from scratch with chicken breasts, sliced mushrooms, milk and butter is hiding underneath a crispy crust with puff pastry. Bake it to golden perfection for the best homemade comfort dinner.
This recipe is one of our favorite easy family meals!
Pies belong to my favorite kind of dinner recipes during the fall and winter months because they are just so warm and comforting.
And yes, delicious. Let’s not forget about delicious, mkay? Plus they look super cute when they are prepared in individual servings and I’m a sucker for anything cute.
Chicken and Mushroom Pot Pies Recipe
These chicken and mushroom pot pies come together in a cinch for a quick and comforting dinner!
Prep Time : 15 minutes
Cook Time : 45 minutes
Total Time : 1 hour
Calories : 840 kcal
Ingredients:
- 3 tablespoons oil divided
- 1 pound chicken breast meat chopped
- 1 shallot
- 2 cloves garlic crushed
- 1 pound mushrooms sliced
- Salt & pepper to taste
- 1 ounce white wine
- 1/4 cup flour
- 2 cups milk
- 2 tablespoons butter
- 1 sheet puff pastry
- 1 egg beaten
Directions:
- Heat 1 tablespoon oil in a large frying pan over medium high heat. Brown the chicken until golden, about 4-5 minutes. Remove from the pan and set aside.
- Heat the remaining two tablespoons of oil in the pan. Add the shallot and garlic and cook for 1-2 minutes. Add the mushrooms and cook until softened, about 8-10 minutes. Season with salt and pepper and deglaze with the white wine.
- Whisk the flour into the milk to make a slurry. Pour over the mushrooms and cook until thickened. Stir in the butter and the chicken.
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