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A close-up of a golden brown Cheesy Chicken & Mushroom Pie being served from a skillet. The pie has a flaky crust, and a portion reveals a rich, creamy filling with melted cheese and chunks of chicken enveloping savory mushrooms.
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4.70 from 26 votes

Cheesy Chicken Pot Pie with Puff Pastry

This Chicken Pot Pie is the ultimate comfort food! Creamy, cheesy filling topped with flaky puff pastry makes every bite irresistible.
Course Main
Cuisine American
Keyword cheesy chicken pie recipe, Cheesy Chicken Pot Pie with Puff Pastry, chicken and mushroom pie, chicken pot pie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 531
Author Erren Hart

Ingredients

  • 1 tablespoon olive oil
  • 1 pound cooked chicken meat removed from the bone and chopped
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 8 ounces button mushrooms or pre-sliced baby bella mushrooms
  • 2 tablespoon flour
  • 2 cups chicken stock
  • 2 cups milk
  • salt and Pepper to taste
  • 1 handful fresh parsley chopped
  • 3 ounces cheddar cheese grated
  • 1 lb puff pastry fresh or frozen and defrosted
  • 1 egg beaten
US Customary - Metric

Instructions

  • Heat the oven to 400°F/ 200°C
  • Heat the oil in a large, non-stick frying pan.
  • Add the onions and mushrooms, then fry on a high heat for another 3 mins until the onions start to brown.
  • Add the garlic and cook another minute.
  • Add the flour into the pan and cook, stirring, for 1 min.
  • Remove the pan from the heat, gradually stir in the stock, followed by the milk, then add the chicken, salt, pepper, and and parsley. Bring to a boil, lower the heat to low, and simmer for 5 minutes to thicken. Taste for seasoning and add more salt as needed.
  • Spread the filling in a 10-inch (round or square) ovenproof dish and chill for 30 minutes.
  • If necessary, roll out your pastry to cover the top of your pan, leaving about an inch of extra dough. Top the filling with cheddar cheese, cover with puff pastry, and press down firmly to seal and crimp the edges. Then, finish by brushing with the beaten egg.
  • Prick the top of the pastry with a fork (or make slits with a knife), and then bake for 25 to 30 mins or until the pastry is risen and dark golden brown.
  • Allow to rest for 10 minutes before serving.

Video

Notes

  • For even cooking, rotate the pie halfway through baking.
  • To prevent soggy pastry, chill the assembled pie for 10 minutes before baking.
  • Add a dash of nutmeg to the sauce for a subtle warmth.

Nutrition

Calories: 531 | Carbohydrates: 28g | Protein: 31g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 448mg | Potassium: 601mg | Fiber: 1g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 4.3mg | Calcium: 291mg | Iron: 2.1mg