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 by their correct name. This recipe is one of our favorite easy family meals – and now it can become yours, too.
Tips and tricks
Ingredient notes
- 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.
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
Cooking tips
- Whisk the filling well to avoid any lumps.
- 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.
- 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!
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.
Chicken pot pie FAQs
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.
Side dish suggestions
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.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Chicken and Mushroom Pot Pies
Recipe details
Ingredients
- 1 tablespoon oil
- 1 pound skinless, boneless chicken breast diced
- 1 small yellow onion finely diced
- 1 pound mushrooms sliced
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- salt & pepper to taste
- ¼ cup white wine use chicken stock if you don't want to cook with alcohol
- ¼ cup flour
- 2 cups milk whole milk preferred
- 2 tablespoons butter
- 1 sheet puff pastry
- 1 egg beaten
Instructions
Make Filling:
- 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.
Notes
Ingredient notes
- 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.
Betty Belenky says
5 star presentation. 3 star on taste. Rather bland for my taste. Guess I could have used more S&P but not particularly savory. I need to taste while I cook more. I’m not giving up tho. So easy and so beautiful. Also I should have rolled the pastry thinner for 2 slices. lesson learned.