One Pot Wednesday: Chicken Mushroom Pot Pie
Chicken Mushroom Pot Pie is savory, comforting, filling and downright delicious. I’m kicking off a new series with these pot pies, One Pot Wednesdays, so grab a fork and dive in!
Sooo….Taco Tuesday? I think it’s done for awhile. Or maybe for good, I’m not really sure. It had a great run, it really did. I’ve been dishing out tacos every Tuesday for almost a year. And while I still love tacos and will share a recipe here and there, it’s time for Taco Tuesday to retire. (No, really it is.) I hope you’re ok with it. As fun as Taco Tuesday was I got burned out and uninspired. And I promised myself that if blogging (or any part of it) got to feel like too much work I would reevaluate. So just like that it will be Taco-less Tuesday around these parts from now on.
But it’s all good because it’s out with the old and in with the new. Enter: One Pot Wednesdays. I’m so digging on the one pot meals lately. Redoing old casserole recipes, working out my slow cooker and preparing dishes early in the day that can be thrown in the oven come dinner time for something easy. It’s where I am in my life right now. Two kids, extra curricular activities, and a full time job. I need EASY in my life and one pot dishes do that for me. So while I take away the tacos, I give you one pot meals to ease the pain. Seems fair enough, right?
Plus, one pot could be anything. It’s versatile and I think with the change in season, we’re all welcoming a little more comfort in our kitchen. I know I am. So there you have it. I’m going to start bringing you what I’m actually stoked to cooking and feeding my family. Meals that are easy to prepare and clean up and but are also comforting and seasonal. And with that my first recipe up is this Chicken and Mushroom Pot Pie. I think pot pies are my all time favorite comfort food. I’m a sucker for anything involving puff pastry….that crispy, buttery crust gets me every time.
I hope you’ll be ok as we transition from tacos to comfort. For my sanity and to ensure you’re getting recipes I’m fully on board about, it’s time. Happy hump day and make this pot pie. It can literally be thrown together and in the oven in 20 minutes. WINNING!
A huge shout out and thanks to my dear friend and fellow food blogger, Annalise from Completely Delicious, who inspired (and gave me friendly nudge) to make the change. Thanks, lady!
Have a great rest of the week, everyone!Print
A chicken and mushroom pot pie with a parmesan-puff pastry crust!
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 leek, thinly sliced
- 8 oz mushrooms, cleaned and sliced
- 2 stalks celery, finely diced
- 1 clove garlic, minced
- 2 tablespoons flour
- 1 1/2 cups shredded cooked chicken
- 1 cup chicken stock
- 1/4 cup half and half
- zest of 1/2 lemon
- 1 teaspoon fresh minced thyme
- 10 oz puff pastry
- 1 egg (for egg wash)
- 1 tablespoon parmesan cheese
- Preheat oven to 400F degrees.
- In a medium cast iron pan, heat butter and olive oil over medium heat. Add leek and cook 5 minutes. Add mushrooms and celery and cook 10 minutes more until soft and starting to brown. Add garlic and cook 1 minute.
- Add flour and cook, stirring constantly, 1-2 minutes.
- Add shredded chicken and chicken stock; turn heat to medium high and cook, stirring occasionally until mixture thickens a bit about 2 minutes. Turn heat off, stir in half and half, lemon zest and thyme. Season with salt and pepper to taste.
- Either transfer mixture to another pot or leave in cast iron and let cool. Top with puff pastry, crimping the edges around the pot. In a small bowl whip egg with a drop of water to form an egg wash. Use this to lightly brush the top of the pot pie. Sprinkle with parmesan cheese.
- Cook in preheated oven for 25-30 minutes until puff pastry is puffy and golden on top. Remove from oven and let cool 10 minutes before cutting into!