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: 1 tbsp olive oil, plus additional, for brushing; 1 None onion, thinly sliced; 2 tsp fresh thyme leaves; 8 oz boneless skinless chicken breasts, diced; 8 oz mushrooms, sliced; 2 tbsp cornstarch; 2 cups milk; 1/4 cup chicken stock; 2 None green onions, coarsely chopped; 1 can (15 oz) sweet corn; 4 oz broccoli, cut into florets, blanched and refreshed; 4 sheets phyllo dough

Servings: persons

1 tbsp olive oil, plus additional, for brushing
1 None onion, thinly sliced
2 tsp fresh thyme leaves
8 oz boneless skinless chicken breasts, diced
8 oz mushrooms, sliced
2 tbsp cornstarch
2 cups milk
1/4 cup chicken stock
2 None green onions, coarsely chopped
1 can (15 oz) sweet corn
4 oz broccoli, cut into florets, blanched and refreshed
4 sheets phyllo dough

1
Preheat the oven to 400u00b0F. Arrange four 1 1/3-cup ramekins on a baking pan.
2
Heat oil in a large skillet on medium heat. Saute onion and thyme for 1-2 mins. Add chicken, cook for 4-5 mins. Stir in mushrooms and cook for 3-4 mins. Remove from the heat.
3
Stir cornstarch into 1/2 cup of the milk in a medium saucepan, until smooth. Gradually add 1 1/2 cups remaining milk and chicken stock, stirring until smooth. Heat on medium, stirring constantly, until mixture boils and thickens. Reduce heat to low and simmer for 3 mins. Add onions and season to taste.
4
Mix sauce into chicken mixture with sweet corn and broccoli. Divide mixture evenly among ramekins.
5
Brush each sheet of phyllo with oil. Fold in half and brush again. Scrunch each sheet and place 1 on top of each pie.
6
Bake for 10-12 mins, until pastry is golden and crisp.

395

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1 tbsp olive oil, plus additional, for brushing, 1 None onion, thinly sliced, 2 tsp fresh thyme leaves, 8 oz boneless skinless chicken breasts, diced, 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