Chicken and Mushroom Pot Pie

A hearty chicken and mushroom pot pie made with frozen vegetables in a creamy sauce, topped with a flaky puff pastry crust.

Ingredients

• 1/2 of Cooked Chicken, shredded Fresh Chicken
• 500 g Frozen Mixed Vegetables
• 227g, sliced Cremini mushrooms
• 4 tbsp Butter
• 1/2 medium, chopped Onion
• 2 cloves, minced Garlic
• 1/4 cup All-purpose flour
• 2 cups Chicken broth
• 1/2 cup Heavy cream
• 1/2 tsp, dried Thyme
• 1/4 tsp, dried Rosemary
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 sheet, thawed Puff pastry
• 1, beaten (for egg wash) Egg

Instructions

1. Preheat oven to 400°F (200°C).
2. Melt butter in a large pot or Dutch oven over medium heat.
3. Add onion and cook until softened, about 5 minutes.
4. Add garlic and mushrooms and cook until mushrooms are tender, about 5 minutes.
5. Stir in flour and cook for 1 minute.
6. Gradually whisk in chicken broth until smooth.
7. Bring to a simmer, then stir in heavy cream, thyme, rosemary, salt, and pepper.
8. Add shredded chicken and frozen vegetables and stir to combine. Adjust seasoning to taste.
9. Pour chicken mixture into a 9-inch pie dish or baking dish.
10. Cut puff pastry to fit the size of the dish, place it over the chicken mixture, and crimp the edges to seal.
11. Brush the top of the puff pastry with beaten egg.
12. Cut slits in the top of the puff pastry to allow steam to escape.
13. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let it rest for 10 minutes before serving.

Cuisine: Canadian

Suitability:

Prep Time: 20 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner