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Chicken and Mushroom Pot Pie

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner English
Chicken and Mushroom Pot Pie
Ingredients
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 2 (6 ounce) skinless, boneless chicken breasts, cut into 1-inch cubes
  • 1/2 cup chopped mushrooms, or to taste
  • 3 1/2 ounces cubed fully cooked ham
  • 1 stalk green onion, chopped
  • 1 teaspoon crushed garlic
  • 1/4 cup milk, or more as needed
  • salt and ground black pepper to taste
  • 1 (17.5 ounce) package frozen puff pastry, thawed
Instructions
1
Heat the oven to its highest temperature setting, which is usually marked as 350 degrees F (175 degrees C).
2
Melt butter in a cooking vessel over a medium heat level, then add oil to it. Introduce chicken into the pan and cook while stirring until it turns brown, taking around 5 to 7 minutes. Add flour to the mixture and stir until chicken is evenly coated with it.
3
Add sliced mushrooms, diced ham, chopped green onion, and minced garlic to the pan. Gradually pour in 1/4 cup of milk while continuously stirring. Continue cooking until the mixture becomes creamy, adding more milk if necessary to achieve the desired consistency. Season with salt and pepper to taste.
4
Continue cooking and stirring for an additional 2 to 3 minutes, then transfer the mixture to a medium-sized casserole dish or divide it into separate small ramekins.
5
Allow the mixture to cool down slightly, taking around 5 to 10 minutes. Cover it with puff pastry.
6
Place the dish in the preheated oven and bake until the pastry has turned golden brown, taking around 10 to 15 minutes.