Flaky crust, creamy chicken, and mushrooms come together for a comforting, golden savory dish.
# What you'll need:
→ Filling
01 - 2 cups cooked chicken breast, diced
02 - 8 ounces button mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas
06 - 3 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 cup chicken broth
09 - 1 cup heavy cream
10 - 1 teaspoon fresh thyme leaves
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Crust
13 - 1 sheet store-bought puff pastry, thawed
14 - 1 large egg, beaten
# Method:
01 - Set the oven to 400°F (205°C) to prepare for baking.
02 - Melt butter in a large skillet over medium heat. Add onions and garlic. Sauté until translucent, about 3 minutes.
03 - Increase heat to medium-high and add sliced mushrooms. Sauté until liquid is released and mushrooms are golden, around 5 minutes.
04 - Stir in flour and cook for 1 minute. Gradually pour in chicken broth and heavy cream, whisking until smooth.
05 - Fold in diced chicken, peas, thyme, salt, and black pepper. Simmer until mixture thickens, approximately 5 minutes. Remove from heat.
06 - Transfer filling to a 9-inch pie dish. Lay puff pastry sheet over filling, trimming excess. Seal edges and cut small vents in pastry.
07 - Brush the pastry surface with beaten egg for a golden finish.
08 - Place dish in preheated oven and bake for 25–30 minutes, or until crust is puffed and deeply golden.
09 - Allow pot pie to rest for 10 minutes before serving to set filling.
