Impossibly Easy Chicken Mushroom Pot Pie. It’s loaded with chicken and vegetables in a creamy sauce. A flaky puff pastry crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Chicken pot pie is a perfect winter meal, but frozen versions are usually loaded with sodium and preservatives. Pot pies been my favorite for many years.
2-3 large chicken breasts or any chicken meat, cooked
2 tbsp butter
2 carrots, quartered
1 small onion, diced
2 leeks, white parts only, sliced
3 tsp of Chicken BTB or 4 cups of chicken broth
3 tbsp cornstarch thinned with 3 tbsp water
8 oz mushrooms, sliced
1 tsp lemon zest
¾ cup of frozen peas
1 cup heavy cream
¼ tsp pepper
1 tbsp dry or ¼ cup fresh flat leaf parsley chopped
1 bay leaf
Salt to taste
Coriander to taste
1-2 sheets of puffed pastry (to fit over your bowls. Allow a generous border to seal over sides)
1 egg for brushing the top of puff pastry
Recipe adapted and modified from Entertaining With Beth.
Preheat oven to 400 F.
Slice and saute mushrooms in oil until ready. Add salt pepper and coriander.
I had a whole roasted chicken so I used it for this recipe. cut chicken into small squares.
In a large Dutch oven or soup pot melt butter, add onion, carrots cook for 5 min. (I had onion already cooked before)
Add leeks and cook until soft.
Add chicken, mushrooms and BTB Chicken base with 4 cups of water or 4 cups of chicken broth. At this point add green peas (My family don’t like em, so I skipped it). Add bay leaf. Let it simmer for a few min.
Add lemon zest.
Add heavy whipping cream.
Mix corn starch with water and pour in to the pot while stirring. Boil for 2 min. Turn off the stove.
Pour into oven safe med sized dishes. It will make 5-6 portions.
Cut pastry puff into squares to fit over the ramekins. Cover them and brush egg on top.
Bake 15-20 min until pastry puff will look golden brown. Cool down em before serving.