Delicious Chicken and Mushroom Pot Pie Recipe | Easy, Creamy Comfort Food for Dinner | Easy recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Heat 2 tablespoons of oil in a large pan over medium heat.

Add the chopped onion and sauté for about 4 to 5 minutes until the onion is soft and translucent.

Add the chicken thighs to the pan along with salt, black pepper, paprika, chili flakes, red chili powder, and garlic.

Cook for about 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

Stir in the chopped leek and sliced mushrooms; cook for an additional 3 to 4 minutes until the mushrooms begin to soften and release their moisture.

Sprinkle 2 tablespoons of flour over the mixture and stir to combine; cook for 3 to 4 minutes to allow the flour to cook through and remove any raw taste.

Gradually add 1 cup of chicken stock while whisking continuously to prevent lumps.

After the stock is fully incorporated, add 1 cup of milk and continue to whisk; let the mixture simmer over medium heat for 3 to 4 minutes until it thickens and becomes smooth.

Stir in 200 mL of double cream and cook for an additional few minutes until the mixture thickens further.

Remove the pan from the heat and transfer the creamy chicken and mushroom filling into an oven-safe dish.

Top the mixture with puff pastry, ensuring that the pastry doesn't overlap too much so it cooks evenly.

Brush the puff pastry with a beaten egg for a golden glossy finish.

Place the dish in a preheated oven at 180°C (350°F) and bake for 20 to 25 minutes or until the puff pastry is golden brown and crispy.

Once the pastry is golden and the filling is bubbling, remove from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens