Chicken and Mushroom Pie with Puff Pastry

This Chicken and Mushroom Pie with Puff Pastry incorporates button mushrooms, baby Bella mushrooms, leeks, and generous chunks of chicken in a rich and flavorful gravy.

A little sherry adds to the depth of flavor.

This recipe is comfort food that’s perfect for a cozy evening in.

If you enjoy this recipe, you’ll also love my Chicken Pot Pie Casserole.  It incorporates all the flavors of a traditional/classic chicken pot pie into a casserole with puff pastry.

Ingredients

• 6 tablespoons butter, plus extra to grease a 9 x 13 inch baking dish
  1 leek (only use the white and light green stem), chopped.  Discard the dark green leaves or keep them for a stock.
• 1 small sweet yellow or brown onion, chopped. You will have about -1/4 to 1-1/2 cups. If you want to save time, you can buy this pre-chopped.
• 16 ounces White Button Mushrooms, stems discarded and chopped.
• 8-10 ounces Portobello or Baby Bella Mushrooms, stems discarded and chopped.
• 6 tablespoons flour, plus a little extra to roll out the puff pastry dough
• 2 tablespoons dry sherry
• 1-3/4 cup (1 can) chicken stock or broth
• 1-1/4 heavy cream
• 2 Puff Pastry Sheets
• 1 teaspoon salt, split
• 1 teaspoon onion powder
• 1 chicken bullion cube
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon herb de Provence
• 1/4 teaspoon black pepper
• 1 to 1-1/4 lb shredded cooked chicken
• 1 egg

How to make chicken and mushroom pie with puff pastry

For the bottom layer of the pie:

• Preheat oven to 400 degrees Fahrenheit.
• Roll out the puff pastry dough to fit a 9 x 13 inch baking dish. Use flour as needed to roll out the dough. Use a fork to price some air vents in the dough.  

• Fit one of the puff pastry sheets in the baking dish. Bake for about 10 minutes.  Set aside.  We do this so that the bottom of the pie isn’t soggy.

For the Filling:

• Melt the butter in a large pan.
• Add the chopped onions and leeks, along with a 1/4 teaspoon salt.  Cook for about 5 minutes, or until the onions and leaks begin to soften.

• Add the mushrooms and a 1/4 tablespoon salt.

• Cook for about 8 minutes, or until the mushrooms reduce in size.  Notice how much liquid they release in the cooking process.

• Stir in the flour. Cook for 1 more minute.  The flour quickly absorbs all of the remaining liquid.

• Pour in the Sherry and chicken stock. Cook for 1 minute longer.  The Sherry gives it such a beautiful aroma.

• Add the cream and stir until well combined.  Cook for 2 more minutes, or until the mixture thickens.  At this point, you should have a thick gravy.

• Stir in the spices.

• Stir in the cooked and shredded chicken.  Allow the mixture to come to room temperature.

To Assemble your Chicken and Mushroom Pie with Puff Pastry:

• Pour the chicken and vegetable mixture into the 9 x 13 inch baking dish.

•  Cover with the second sheet of puff pastry.  Mix one egg in a small bowl or cup and brush the top of the puff pastry with the egg wash.

• Lower oven to 375 degrees Fahrenheit.  Put the dish in the oven and bake for about 32 to 34 minutes, or until the top turns golden.

The crust should be golden and flaky.

This isn’t your ordinary chicken pot pie.  Look at all of the filling from the side.

Here is a super generous slice.

Print

Chicken and Mushroom Pie with Puff Pastry

This Chicken and Mushroom Pie with Puff Pastry blends two kinds of mushrooms, leeks, and generous chunks of chicken in a flavorful gravy.

Course Main Course

Cuisine American

Keyword Casserole, Chicken, Pot Pie, Potluck, Puff Pastry

Servings 6

Ingredients

• 6 tablespoons butter plus extra to grease a 9 x 13 inch baking dish
• 1 leek only use the white and light green stem, chopped. Discard the dark green leaves or keep them for a stock.
• 1 small sweet yellow or brown onion chopped. You will have about -1/4 to 1-1/2 cups. If you want to save time, you can buy this pre-chopped.
• 16 ounces White Button Mushrooms stems discarded and chopped.
• 8-10 ounces Portobello or Baby Bella Mushrooms stems discarded and chopped.
• 6 tablespoons flour plus a little extra to roll out the puff pastry dough
• 2 tablespoons dry sherry
• 1-3/4 cup 1 can chicken stock or broth
• 1-1/4 heavy cream
• 2 Puff Pastry Sheets
• 1 teaspoon salt split
• 1 teaspoon onion powder
• 1 chicken bullion cube
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon herb de Provence
• 1/4 teaspoon black pepper
• 1 to 1-1/4 lb shredded cooked chicken
• 1 egg

Instructions

For the Bottom Layer of the Pie:

1. Preheat oven to 400 degrees Fahrenheit.
2. Roll out the puff pastry dough to fit a 9 x 13 inch baking dish. Use flour as needed to roll out the dough. Use a fork to price some air vents in the dough.
3. Fit one of the puff pastry sheets in the baking dish. Bake for about 10 minutes. Set aside.  We do this so that the bottom of the pie isn’t soggy.

For the Filling:

1. Melt the butter in a large pan.
2. Add the chopped onions and leeks, along with a 1/4 teaspoon salt.  Cook for about 5 minutes, or until the onions and leaks begin to soften.

3. Add the mushrooms and a 1/4 tablespoon salt. Cook for about 8 minutes, or until the mushrooms reduce in size.

4. Stir in the flour. Cook for 1 more minute.
5. Pour in the sherry and chicken stock. Cook for 1 minute longer.
6. Add the cream and stir until well combined.  Cook for 2 more minutes, or until the mixture thickens.
7. Stir in the spices.
8. Stir in the cooked and shredded chicken.  Allow the mixture to come to room temperature.

To Assemble:

1. Pour the chicken and vegetable mixture into the 9 x 13 inch baking dish.  Cover with the second sheet of puff pastry.
2. Mix one egg in a small bowl or cup and brush the top of the puff pastry with the egg wash.

3. Lower oven to 375 degrees Fahrenheit. Bake for about 32 to 34 minutes, or until the top is golden.

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