One Pot Wednesday: Chicken Mushroom Pot Pie

  • Yield: 4 servings 1x


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


  1. Preheat oven to 400F degrees.
  2. 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.
  3. Add flour and cook, stirring constantly, 1-2 minutes.
  4. 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.
  5. 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.
  6. 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!