Put a new spin on the classic casserole dinner with these individual mini chicken mushroom pot pies!
A quick and creamy filling made from scratch with chicken breasts, sliced mushrooms, milk and butter is hiding underneath a crispy crust with puff pastry. Bake it to golden perfection for the best homemade comfort dinner.
Who ate all the pie? Who ate all the pie? I did and it was glorious! But actually it would have to be “Who ate all the pot pie?” since these are most definitely pies of the pot variety.
You know, the ones who only have pastry on top but not anywhere else. And yes, I did look that up to make sure I call these babies by their correct name. This recipe is one of our favorite easy family meals – and now it can become yours, too.
How to Make Chicken and Mushroom Pot Pies:
Savory pies belong to my favorite kind of dinner recipes during the fall and winter months because they are just so warm and comforting – plus these are easy to make with just a few ingredients!
To make my individual chicken and mushroom pot pies, you need:
- chicken breast
- dried garlic powder
- dried thyme
- salt & pepper
- white wine
- puff pastry
You can easily use fresh garlic in place of the dried, just mince it finely to make sure it’s evenly distributed in the filling.
If you don’t want to cook with alcohol, simply use chicken broth instead of the white wine.
For the milk I absolutely recommend whole milk for the richest filling. You can obviously use one with a lower fat content, but whole milk tastes best.
In case you want a lighter meal, you can use phyllo pastry in place of the puff pastry.
If you’re looking for cute ramekins to make these, here are some of my favorites:
Key steps to the best chicken mushroom pot pies:
The filling is easy to make for these, and using puff pastry means the pies are assembled in no time at all.
- make the filling
- divide between ramekins and cool slightly
- top with puff pastry lids (double up the pastry for an extra-pretty and tall look!) and bake
1 Making the filling:
The filling is pretty simple to make.
Brown the chicken first, then stir in the onion and mushrooms. Season and then deglaze the pan.
Deglazing just means to stir liquid into a hot, dry pan to scrape any browned bits off the bottom – there is so much flavor in there! Make sure to simmer the dish until almost all the wine has evaporated and the pan is looking dry again, or your filling might split.
The final step for the filling is to whisk the flour into the milk. Then, pour the milk and flour slurry into the pan with the filling, stir well and simmer until thickened.
2 Cooling the filling:
It’s important to cool the filling a little before adding the puff pastry lids – otherwise the pastry could get very soggy on the bottom.
I like to divide the filling into the ramekins to cool, because then it’s out of the hot pan and in smaller portions, which means the cooling time is a lot shorter.
It doesn’t need to be at room temperature, but make sure it’s not full-on steaming before adding the pastry lids.
3 Baking the pot pies:
Before you finish assembling the pot pies, preheat your oven to 400°F so it’s ready when the pies are.
For the puff pastry lids, you’ll want to cut the pastry into circles slightly bigger than your ramekins (you want the pastry to rest on the edge of the little dishes).
I like topping each pie with TWO puff pastry lids, because wow, does it look good that way 😉 As kids, our dad would always do some fun shapes with cookie cutters instead and place these on top of the pastry lid. Your call!
However you make the lids, make sure you’re not skipping the egg wash – that’s what makes your pot pies golden and shiny on top.
Bake them until the pastry lids are puffy and golden, then serve right away.
Make Ahead Instructions
Make the filling ahead:
The filling for these chicken mushroom pot pies can be made in advance and kept in the fridge for up to 2 days until you’re ready to bake and eat!
Just take out of the fridge, divide between ramekins, top with the pastry lids and bake as directed in the recipe. Your pies may need an extra 5-10 minutes in the oven.
Can you freeze chicken pot pie?
Yes, you can freeze these baked or unbaked.
To freeze unbaked: Place the assembled ramekins (pastry lids and all!) on a baking sheet and freeze until solid, about 1-2 hours. Wrap them well in foil and then aluminum foil, then label and freeze for up to 3 months.
To bake, unwrap them and place them in the COLD oven (otherwise your dish could burst!), then turn it on to 400°F and bake as directed in the recipe – though you may need to add 10-20 minutes to the baking time.
To freeze baked: Cool the baked pot pies to room temperature, then immediately refrigerate JUST until chilled. Wrap, label and freeze for up to 3 months.
To reheat, thaw in the fridge overnight and reheat in the oven or microwave until steaming hot all the way through.
What goes with chicken and mushroom pot pies?
Since these are quite rich with the puff pastry, I usually serve them with a simple vegetable side or leafy greens with a homemade ranch dressing.
Here’s the printable recipe for your chicken mushroom pot pies:
Chicken and Mushroom Pot Pies Recipe
- 1 tablespoon oil
- 1 pound skinless, boneless chicken breast diced
- 1 small yellow onion finely diced
- 1 pound mushrooms sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- salt & pepper to taste
- 1/4 cup white wine use chicken stock if you don't want to cook with alcohol
- 1/4 cup flour
- 2 cups milk whole milk preferred
- 2 tablespoons butter
- 1 sheet puff pastry
- 1 egg beaten
- Brown chicken and vegetables: Heat 1 tablespoon oil in a large skillet over medium high heat. Add the diced chicken and brown until golden, about 4-5 minutes. Stir in the onion and mushrooms, reduce the heat to medium and cook until softened, about 5-8 minutes.
- Season and deglaze: Once vegetables have softened, stir in garlic powder, dried salt and pepper. Pour white wine into the skillet, scraping any browned bits off the bottom of the pan. Simmer until liquid has reduced.
- Finish filling: Whisk the flour into the milk to make a slurry. Pour over the mushrooms and chicken, stirring well, and simmer until thickened. Stir in the butter, then spoon into 4 lightly greased ramekins and set aside to cool.
When Ready to Bake
- Prep: Preheat oven to 400°F. Cut 8 circles slightly bigger than the dishes from the chilled puff pastry and top each pie with two pastry circles. Lightly brush with egg.
- Bake: Bake for 20 minutes or until pastry is puffed up and golden and filling is bubbly. Serve immediately.