Puff Pastry Chicken Mushroom Pot Pie

Creamy chicken and mushroom filling topped with a buttery puff pastry. This delicious and simple to make puff pastry chicken mushroom pot pie is perfect for Thanksgiving.

Less than a week until Thanksgiving! Are your Thanksgiving plans all set and ready?

The holidays have snuck up on me. Again. But this year, there’s just been so much going on. We’re less than a month away from the arrival of our baby boy, and we just had our baby shower. So I definitely don’t feel as prepared for the holidays, even though it’s my favorite time of year.

Many of my family and friends ask me if I’ve been having cravings during my pregnancy. The answer is no: there’s not much that I’ve been craving. Except recently, chicken pot pie has been on my mind. Unfortunately, with all the things that were on my schedule: wrapping up the last few days of work before maternity leave, planning final details of our baby shower, going through our baby essential check list, taking pregnancy prep classes… My to do list has been endless.

And with that, I really felt I had no time to make my own chicken pot pie. So I thought I could go to the supermarket and buy myself a frozen chicken pot pie, it would satisfy my cravings. It did not.

So in the end, I made my own. It takes probably about the same amount of time for the frozen chicken pot pie to cook in the oven as it does for me to make one from scratch using ingredients that I enjoy. Shortcut tip? Use frozen puff pastry and rotisserie chicken. It saves so much time. Or if you like, you can always save this recipe for after Thanksgiving, and use leftover turkey to make your pot pie.

This puff pastry chicken mushroom pot pie is so delicious. It’s filled with shredded chicken, mushrooms, and veggies. It’s topped with a buttery store bought puff pastry. It’s perfect for satisfying my chicken pot pie cravings as well as a Thanksgiving side dish.

Preheat the oven to 400F.

In a medium sized skillet, add olive oil over medium heat. Allow the olive oil to heat for about a minute or two.

Once the olive oil is hot, add minced garlic. Cook the garlic until aromatic and lightly golden brown. Then add the onions, celery, carrots, and mushrooms. Cook these for several minutes until they have softened.

Use a whisk to stir in flour, which will serve as a thickener for the sauce. Add in fresh thyme and salt. Pour in the chicken broth. Stir to evenly incorporate the ingredients.

Once the chicken pot pie filling has thickened and the ingredients are softened to your liking, stir in the peas, cooked chicken, and milk. Add more milk as needed if the filling is too thick.

Remove the skillet from heat and transfer the chicken pot pie filling into a prepared pie dish.

Take the thawed puff pastry sheet and roll it out. Place the puff pastry sheet on top of the chicken pot pie filling and tuck the edges underneath. Crimp the puff pastry edges.

In a small bowl, whisk together egg and milk. Brush the eggwash over the top of the puff pastry. Use a fork to poke holes on top of the puff pastry to let the air escape.

Bake the chicken mushroom pot pie in the oven for about 20 minutes until the top has browned.

Remove the puff pastry chicken mushroom pot pie from the oven and allow it to cool before slicing. If the filling hasn’t cooled, it will fall apart. Once the filling has time to cool, it will solidify. Either way, the chicken mushroom pot pie will be delicious.

I hope you enjoy this as much as I do!!

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