Go Back
Print
Chicken and Mushroom Pie With Puff Pastry

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.