Are you looking for a new weeknight dinner recipe that’s easy to make, budget-friendly and delicious? Look no further! This Mushroom Chicken Pot Pie is filled with flavorful Baby Bella mushrooms, chicken and stuffed in a flaky puff pastry.
Mushrooms are a must-have for weekly meal plans and I always grab some when grocery shopping – the meal possibilities are endless. This chicken and mushroom pie is such a great twist on a traditional chicken pot pie. All the ingredients are stuffed in a pre-made puff pastry for an easy and comforting fall dish! Plus it comes together in less than an hour 
CHICKEN AND MUSHROOM POT PIE INGREDIENTS
Pre-made puff pastry
Avocado oil
Chicken breast
Baby Bella mushrooms
Onion, garlic
Butter
Fresh thyme
Four
Chicken broth
Milk
sea salt, black pepper
Egg, for egg wash
If you love mushroom dinner recipes, check out some of my favorites: creamy mushroom barley soup, butternut squash ravioli with mushrooms, grilled mushroom onion pizza, dairy-free cream of mushroom soup, creamy sun dried tomato mushroom pasta
I hope you love this mushroom chicken pot pie recipe as much as I do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
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Mushroom Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 6 1x
Description
This Mushroom Chicken Pot Pie is filled with flavorful Baby Bella mushrooms, chicken and stuffed in a flaky puff pastry.
Ingredients
2 sheets pre-made puff pastry
2 tbsp avocado oil, divided
1 lb chicken breast, cubed
1 lb Baby Bella mushrooms, sliced
1 large onion, chopped
3 garlic cloves, minced
⅓ cup butter
1 tsp fresh thyme
⅓ cup flour
1 ⅓ cup chicken broth
½ cup milk
1 tsp sea salt
¼ tsp black pepper
Egg, for egg wash
Instructions
Preheat the oven to 425 degrees F. Place one sheet of puff pastry into the 9-inch pie dish. Place in the fridge.
Meanwhile, preheat a medium pan with a tablespoon of oil. Add chicken and cook until golden and cooked through. Set aside on a plate.
Add remaining oil, onion and cook for about 5 minutes. Add mushrooms and cook until the water evaporates and they begin to brown.
Add garlic and butter and stir in the flour. Add cooked chicken and whisk in broth and milk. Season with salt and pepper. Cook until the mixture is smooth and thickened.
Transfer the mixture to your pie dish. Cover with the remaining sheet of puff pastry and line up the corners with the corners of the bottom puff pastry sheet. Brush whisked egg all over the top crust.
Bake for 25-30 minutes until the crust is puffed and golden brown. Cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes