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.
This recipe is one of our favorite easy family meals!
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.
Because if there’s something I absolutely suffer from it’s googleritis. It’s the curse of the smartphone, the internet is at my fingertips at any one time and I can neverevereverever just let something be a mystery.
I have to know stuff. It’s hard for me to be left in darkness about something and I’m sure I’d be completely lost if my phone decided to leave me some day. Not just lost, plain simple helpless.
But my friends, let’s not talk about electronics with such a gorgeous dinner option waiting to happen!
Pies belong to my favorite kind of dinner recipes during the fall and winter months because they are just so warm and comforting.
And yes, delicious. Let’s not forget about delicious, mkay? Plus they look super cute when they are prepared in individual servings and I’m a sucker for anything cute.
Like puppies. And kittens. And pie. Seriously, did you ever think you’d see “pie” and “cute” associated with each other? Neither did I but apparently it just happened. Pie pie pie. And now I’ve set a new record for pie mentions in one paragraph. Jeez, we’re really breaking ground today!
But really: Can you resist those cute little dishes? Get yourself some here*, and then get on with the pot pie making!
Now I must warn you: You will not just want to eat one of those little guys.
You will want to eat two, or three.
Or a hundred.
But the good news? They are so simple to make you could eat a thousand of them for dinner tonight and still manage to clean up your kitchen before bedtime. I promise.
All you have to do is cook the filling in one single pan, fill it into ramekins and top it off with ready-to-go puff pastry (to compensate for the lack of bottom-pastry (and because it’s so good) these guys are actually topped off with a double layer of puffy awesomeness!).
See, told ya. E.A.S.Y. Now you just have to find a thousand ramekins and you’re all set to go pie-crazy. And pie-crazy you will go!
Pssssst… Secret: The filling for these chicken mushroom pot pies can also be made in advance and kept in the fridge until you’re ready to bake and eat!
And another secret: I ate cake for dinner last night. So embarassing but so, so, so good. And next week I’m giving you the recipe to make you eat cake for dinner too. Ha! (By the way: Here’s that cake recipe now.)
Here’s the printable recipe for your chicken mushroom pot pies adventure:
Chicken and Mushroom Pot Pies Recipe
- 3 tablespoons oil divided
- 1 pound chicken breast meat chopped
- 1 shallot
- 2 cloves garlic crushed
- 1 pound mushrooms sliced
- Salt & pepper to taste
- 1 ounce white wine
- 1/4 cup flour
- 2 cups milk
- 2 tablespoons butter
- 1 sheet puff pastry
- 1 egg beaten
Heat 1 tablespoon oil in a large frying pan over medium high heat. Brown the chicken until golden, about 4-5 minutes. Remove from the pan and set aside.
Heat the remaining two tablespoons of oil in the pan. Add the shallot and garlic and cook for 1-2 minutes. Add the mushrooms and cook until softened, about 8-10 minutes. Season with salt and pepper and deglaze with the white wine.
Whisk the flour into the milk to make a slurry. Pour over the mushrooms and cook until thickened. Stir in the butter and the chicken.
When Ready to Bake
Preheat the oven to 390°F. Divide the filling between four ramekins or small baking dishes. Cut 8 circles slightly bigger than the dishes and top each pie with two pastry circles. Lightly brush with egg.
Bake for 20 minutes or until the pastry is puffed up and golden.
If your ramekins are on the larger side, you might need more than one puff pastry sheet to cover them all with a double lid.
To cut back on the calories, you can leave out the second layer of puff pastry. Or use Fillo pastry to top the pies!
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