Chicken And Mushroom Pot Pies Recipe

Name: Chicken And Mushroom Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock; 3/4 cup dry white wine; 1 lb chicken breast fillets; 3 tbsp butter; 1 clove garlic, minced; 1 None small leek, halved, thinly sliced; 2 stalks celery, trimmed, thinly sliced; 8 None medium button mushrooms, thinly sliced, 4 slices reserved; 1/4 cup flour; 1/2 cup heavy cream; 1-2 sheets frozen puff pastry, thawed; 1 tbsp milk

Servings: persons

2 cups chicken stock
3/4 cup dry white wine
1 lb chicken breast fillets
3 tbsp butter
1 clove garlic, minced
1 None small leek, halved, thinly sliced
2 stalks celery, trimmed, thinly sliced
8 None medium button mushrooms, thinly sliced, 4 slices reserved
1/4 cup flour
1/2 cup heavy cream
1-2 sheets frozen puff pastry, thawed
1 tbsp milk

1
Preheat oven to 400u00b0F.
2
Bring stock and wine to a boil. Add chicken and simmer gently, uncovered, for 10 mins. Remove from heat and let chicken cool in liquid. Remove chicken from pan and chop coarsely. Bring chicken stock back to a boil and cook for 5 mins, until reduced to 2 cups.
3
Meanwhile, melt butter over medium heat. Cook garlic, leek, celery and mushrooms, stirring, for 5 mins, or until softened. Add flour and cook, stirring, for 1 min, or until bubbly. Gradually add stock, stirring constantly, until mixture boils and thickens. Stir in cream. Return chicken to sauce and season. Distribute between 4 ramekins.
4
Cut pastry to fit over tops of ramekins. Brush with milk then place a reserved mushroom slice on top of each lid. Bake for 20 mins, or until pastry is puffed and golden brown.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chicken stock, 3/4 cup dry white wine, 1 lb chicken breast fillets, 3 tbsp butter, and more.

Yes, Chicken And Mushroom Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken And Mushroom Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions