Instructions

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.

Serve this puff pastry chicken mushroom pot pie warm.