Chicken and Mushroom Pot Pie by Chef Ryne Wood

Chicken and Mushroom Pot Pie by Chef Ryne Wood

Ingredients:

  • 2 cups cooked chicken, diced

  • 1 1⁄2 cups mushrooms, sliced

  • 1 small onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 3 tbsp butter

  • 3 tbsp all-purpose flour

  • 1 1⁄2 cups chicken broth

  • 1⁄2 cup whole milk or heavy

    cream

  • 1⁄2 tsp dried thyme

  • 1⁄2 tsp dried rosemary

  • 1⁄2 tsp salt (adjust to taste)

  • 1⁄4 tsp black pepper

  • 1⁄2 cup frozen peas

  • 1 sheet puff pastry (store-bought

    or homemade)

  • 1 egg (for egg wash)

  • 1 tbsp water

 

Directions:

Preheat the oven to 400°F
In a large skillet, melt butter over medium heat. Add onions, carrots, and celery and sauté until softened (about 5 minutes).
Add the mushrooms and garlic and cook for another 3-4 minutes until mushrooms release their moisture. Stir in the flour and cook for 1 minute, stirring constantly.
Slowly pour in the chicken broth while stirring to prevent lumps. Then add the milk and mix until the sauce thickens (about 3-5 minutes).
Stir in the chicken, thyme, rosemary, salt, black pepper, and frozen peas. Let the mixture simmer for 2 minutes, then remove from heat.

Transfer the filling to a 9-inch pie dish. Roll out the puff pastry slightly to fit over the dish. Place it on top of the filling, pressing the edges to seal. Cut a few small slits in the pastry to allow steam to escape.
In a small bowl, whisk together egg and water to make an egg wash. Brush over the top of the pastry for a golden-brown crust.

Place the dish on a baking sheet (to catch any drips) and bake for 25-30 minutes, or until the crust is golden brown and crispy.

Let the pot pie rest for 5 minutes before serving.