Chicken and Mushrooms Pot Pie

This chicken and mushrooms pot pie is a joint effort of my husband and I that brought about the most delightful chicken and mushroom pot pie ever – a creamy stew covered with a buttery, crispy puff pastry. This dish is the ultimate comfort food in a surprisingly easy recipe, that makes a perfect, all inclusive, family dinner, and the hardest thing about it is chopping the veggies.

This is a fairly easy dish to make, made easier if you are well prepped, that ends up with a great result every time. It’s based mainly on basic ingredients (aside of the puff pastry, maybe), and can be altered to match what ever you currently have in the fridge, just follow the recipe basics, and most importantly is entirely worth the effort as the end result is a complete celebration of the senses.

I all heartily recommend reading the recipe through before starting to cook, you will find some great tips at the end to make your life so much easier and the end result so much yummier.


650 gram chicken thighs, clean and cubed
2 large brown onions, chopped roughly
3 large mushroom, cubed (1 cup)
2 medium potatoes, chopped (1 cup)
1 tbsp olive oil
20 gram unsalted butter
20 gram all purpose flour
½ cup whole milk
1 cup chicken broth
½ tsp nutmeg
½ tbsp fresh, finally chopped thyme
¼ cup dry white wine
1 tsp honey
Salt & pepper to taste


Preheat your oven to 220℃ \ 200℃ fan \ 425 ℉ \ Gas 7

In a large frying pan on medium heat, fry the chicken cubes in half tbsp of the olive oil until almost cooked, 3-5 minutes, season with salt & pepper to taste. Remove from pan and set aside.

To the same pan add the other half tbsp of oil and the potatoes, onions and mushrooms, season with salt & pepper to taste and fry for about 5 minutes, when the potatoes soften remove and add to the chicken.

Lower the heat and add the butter and flour to the pan, stir until all the flour melted, leave to cook for couple more minutes on low heat, to cook the flour and prevent any flour taste in the roux.

When the roux smells nutty, slowly add the milk, constantly stirring.

When all combined add the wine and the broth, season with thyme, nutmeg, honey, salt & pepper and continue stirring until the sauce is all smooth.

Add everything into the pan with the roux, mix gently, increase the heat and bring to a boil.

Lower the heat back down to med-low and allow the stew to gently simmer for 15-18 minutes, to
reduce the liquids.

leave the stew for a couple hours in the fridge to cool completely before moving on to next step.

Using the ready stew while it’s hot will cook the dough before it’s baked and you’ll end up with a soggy dough instead of a crispy one.

Oil a 25×25 cm ceramic baking dish, including edges, and pour the mixture in.

Cover with a piece of dough a little larger than the pan, allowing some of it to full over the edges.

Cut a cross mark in the middle of the dough – allowing the steam to run out, brush with a mixture of 1 egg + 1 tbsp cold water and bake in preheated oven for 25-30 minutes, until brownish and crispy.


This recipe uses thighs as I find them to be much more succulent, however this dish works great with the much slimmer breast as well. Just mind cooking it couple minutes less to keep it moist.

All vegetables in this recipe are a 1 cup portion.

Cutting the mushroom to rough pieces will allow them to be felt in the final dish, as mushroom losses a lot of their mass while cooking.

Bot the onion & the potatoes are aimed to add flavour and consistency, and there for be best cut into small pieces.

Salt – it is highly recommended seasoning every step of the way with salt & pepper, taste and amend seasoning, before continuing. Seasoning every step of the recipe will create better flavours all through and improve the overall depth of flavours in the dish.

As the chicken continues cooking in the oven, it is best to not full cook it while frying, the initial frying action meant to seal and not fully cook.

When chopping the thyme avoid the stumpy sprigs, those will leave a hard bite in your dish, focus on the leaves and soft sprigs.

Stirring the roux with a bubble whisk make it much easier to incorporate all the ingredients, you can move to a wooden spoon at the seasoning stage.

If at all possible, try preparing the stew the evening before, and keep it chilled in the fridge overnight, that will allow it to cool completely, firm the roux and merge all the flavours. When ready to bake, just pour in a pan, cover with puff dough and off it goes – into the oven.