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Wild Mushroom Chicken Pot Pie

Wild Mushroom Chicken Pot Pie – - Recipe

Rich and savory pot pies filled with tender chicken, mushrooms, and herbs, topped with golden puff pastry.

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Ingredients per serving

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Preparing the filling

Assembling the pot pies

  • Frozen puff pastry rolls 4.0 packages
  • Butter, melted 3.0 Tbsp

Rich and savory pot pies filled with tender chicken, mushrooms, and herbs, topped with golden puff pastry.

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Preparation

  1. Preparing the filling

    • Heat a large sauté pan over medium heat. Melt the butter and add the onion, carrot, green peas, thyme, rosemary, and garlic. Sauté for 3-4 minutes or until the vegetables are slightly softened. 
    • Add the mushrooms and cook for another 7-8 minutes, or until the mushrooms have dried out and started to brown. 
    • Stir in the shredded chicken, Knorr Professional Chicken Liquid Concentrated Base, prepared LeGout Cream Soup Base, salt, and black pepper. Simmer for 5-10 minutes until thickened.

  2. Assembling the pot pies

    • Preheat the oven to 425°F. Gather 10 (8 oz) oven-safe ramekins. Lay the puff pastry out on a floured surface, rolling out the edges if necessary. Place the ramekins on the puff pastry and cut out circles that are 2 inches larger than the ramekins. Repeat for all the bowls.
    • Scoop the filling into each ramekin, then top with the puff pastry. Roll the extra dough and press it onto the edge to create a nice lip. Score 1 or 2 small slits in the puff pastry to allow steam to escape.
    • Brush the tops of the puff pastry with melted butter and place the ramekins on a foil-lined baking tray to catch any drips. Bake for 20-25 minutes, or until the tops of the puff pastry are golden brown.
    TIP: Let the filling cool slightly before adding the puff pastry to prevent it from becoming soggy.