Chicken and Mushroom Pot Pies

Chicken and Mushroom Pot Pies | Travel Cook Tell

We just love American classics and chicken pot pie is definitely one of them.

This recipe includes mushrooms and was a little adapted from a Martha Stewart’s Living magazine recipe and I’m sure that if you like chicken pot pie you love this one.

Chicken and Mushroom Pot Pies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • * Pâte Brisée:
  • 2½ cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 sticks + 2 tbsp cold unsalted butter, cut into small pieces
  • * Filling:
  • 1½ ounces chopped bacon
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 6 ounces fresh mushrooms (choose your favorite), chopped
  • 3 medium carrots, sliced ¼ inch thick
  • 1 celery stalk, finely sliced
  • Salt an pepper to taste
  • ¼ cup + 1½ tsp all-purpose flour
  • 3 cups chicken stock
  • 2 pounds boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 3 tbsp heavy cream
  1. *Pâte Brisée
  2. In a food processor mix flour, sugar and salt.
  3. Add butter and pulse for around 10 seconds or until mixture resembles coarse meal.
  4. Add ¼ cup ice water over mixture and pulse until it holds together when pressed between 2 fingers. Add the water little by little so you get the right texture. Add a little more water, if necessary.
  5. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
  6. *Filling:
  7. Cook bacon until crisp, around 10 minutes. Transfer bacon to a plate.
  8. Add oil, onion and cook until translucid. Add mushrooms, carrots and celery and cook until softened, around 10 minutes.
  9. Season with salt and pepper. Stir in flour, mixing well.
  10. Add chicken stock, bring to a simmer and cook until thickened, around 5 minutes.
  11. Add heavy cream and chicken and simmer until chicken is cooked, around 5 minutes. Return bacon to saucepan.
  12. *Assembling Pot Pies:
  13. Divide filling among 8 medium ramekins and preheat the oven to 375F.
  14. On a lightly floured surface roll out the dough, around ¼ inch thick.
  15. Cut out 8 circles that are 1 inch wider than the ramekins.
  16. Top ramekins with dough and crimp edges with a fork to seal.
  17. Brush dough with egg wash and freeze for 20 minutes.
  18. Bake until toppings are golden and fillings are bubbling, around 40 minutes.
Chicken and Mushroom Pot Pies | Travel Cook Tell
Some notes:

Too lazy to make pate brisee? Use store-bought puff pastry.

If you are just a little lazy, make the pastry one day in advance.

This recipe was good for 8 individual pot pies, so we baked 3 and stored the others in the freezer.

And very important, our daughter Isabella loved it, so it was good for the whole family :)


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