While the rest of the world is getting warmer and sunnier with the arrival of spring, Australia is getting colder with autumn. Melbourne has been so chilly these couple of days due to the rainy days and I have been eating mostly comfort food. You name it, soup, soup, casserole and more casserole. I realise that I am ageing considerably because I find myself longing for chicken soup more often instead of, say, fried chicken.
One of the best comfort food for me is the chicken and mushroom pot pie. I am officially a big fan of chicken and mushroom, and together, they are simply match made in heaven. I would like to thank whoever invented this combination because they are effortless to make and taste delicious. I’ve written another recipe that celebrates the relationship of chicken and mushroom in this page. If you love chicken and mushroom too, you would love this recipe.
Talking about chicken and mushroom pot pies, they are the perfect meal for this chilly season because they are warm and comforting, but far from boring. I could smell the butter and mushroom when I took these pies out from the oven. The chicken and mushroom fillings were creamy and flavourful. The puff pastry were crispy and buttery. Seriously, I could have two servings of pot pies in one go!
I put my chicken and mushroom fillings in ramekins instead of a big casserole dish. There are two reasons for this. One, it is much easier to eat directly in the ramekin rather than messily moving the pie from the casserole dish onto a plate. This will also cut my dish-washing time. Two, I love puff pastry and I want to get as much pastry as I can in one serving. Instead of having just a bite of pastry with a bowl of cream, I prefer to have a more equal ratio of both.
To cut the cooking times, I used frozen puff pastry that I bought from the supermarket. If I have time I would definitely try to create the pastry from scratch. However this was not the case. I also found that the readily made puff pastry is almost as good as the homemade one too. It’s a win-win for me.
- 250 grams chicken breast fillet, chopped into small pieces
- 200 grams button or portobello mushrooms, chopped
- 100 grams bacon, diced
- 1/2 brown onion, diced
- 4 cloves of garlic, minced
- 1 medium carrot, peeled and diced
- 100 grams peas
- 300ml chicken stock
- 100ml dry white wine
- 250ml thickened cream
- a few sprigs of thyme
- 4 sheets of frozen puff-pastry, thawed
- 1 egg
- 2 tbsp milk
- salt and pepper
- In a wide skillet, cook bacon pieces over medium heat until they are brown and crispy. This should take about 5 minutes. Transfer bacon from the pan without removing the fat. Keep aside.
- In the same skillet, cook onions and garlic in medium heat for 2 minutes and add chopped mushrooms. Turn the heat down to medium low and cook for 7 minutes until onions and mushrooms are soft.
- Turn the heat to medium-high. Add chicken, peas, carrot, bacon, thyme, chicken stock and white wine and stir to combine. Turn the heat to low and simmer for 10 minutes until the liquid has absorbed into the chicken. Pour the cream into the skillet and cook for another 5 minutes and season with salt and pepper. Turn off the heat and let the chicken mixture to cool down.
- Preheat the oven to 180 degrees celcius (fan-forced oven). Divide the filling into 4 ramekins or small casserole dish. Place puff pastry over the fillings and trim the edges to form a round shape.
- Lightly beat an egg and milk in a small bowl. Brush the surface of puff pastry with egg wash generously and cut small slits on top of the pastry. This is to release the steam while cooking in the oven.
- Place pot pies in the oven and bake for 20 minutes until the puff pastry is golden brown and fillings are bubbling. Remove pot pies from the oven and cool for 5 minutes before serving.
Turn the heat to medium-high. Add chicken, peas, carrot, bacon, thyme, chicken stock and white wine and stir to combine. Turn the heat to low and simmer for 10 minutes until the liquid has absorbed into the chicken. Pour the cream into the skillet and cook for another 5 minutes and season with salt and pepper. Turn off the heat and let the chicken mixture to cool down.
Lightly beat an egg and milk in a small bowl. Brush the surface of puff pastry with egg wash generously and cut small slits on top of the pastry. This is to release the steam while cooking in the oven.