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Creamy Mushroom Pot Pie

These individual pot pie servings are great. You can make extra pots, freeze them and simply bake them on a busy work week night. To freeze them, wrap the entire pot with plastic wrap and wrap another layer of heavy duty aluminum foil. Here's how to prepare them:


For the chicken, I poached the chicken breast. Then set it aside to cool. When it is cool to touch, shred them by hand. [For vegetarians, you can omit this part]


Mushroom filling

- Approx. 1 lb of mushroom sliced (I used a mixture of shiitake, oyster, enoki and cremini)

- 1 onion sliced

- 2 cloves garlic, chopped

- 2 tbsp oil

- 2 tbsp plain flour

- 1/2 cup white wine

- 1/2 cup chicken or vegetable broth

- 1/4 cup cream

- 2 tbsp thyme, chopped

- Salt and pepper to taste


Preheat oven to 400 degrees F. Heat oil over medium heat and cook the onion and garlic until soft for about 5 - 7 minutes. Add all the mushrooms to the pan and cook stirring for another 5 - 6 minutes or until soft. Add the flour to the pan and stir to coat for about 1 - 2 minutes. Pour in wine, mix well and then pour in the stock, cook for 4 - 5 minutes or until liquid has reduced. Stir in cream and cook for another couple minutes or until thickens. Add salt and pepper to taste. Remove from heat, stir in thyme and the shredded chicken.


Divide the filling into ramekin bowls equally. Roll out the pie dough (this can be homemade pie dough or store bought frozen pie dough, if using frozen pie dough, be sure to thaw it in the fridge first) and cover the top of the ramekin bowl. Pinch the sides to seal and use a fork to press down on the sides. Make a few slits in the center with a parring knife or just pierce with a fork. Brush the pastry with egg wash. Place the ramekin bowls on a baking sheet and bake for 25 - 35 minutes or until pastry is golden brown.



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Taken on November 13, 2007