Best Creamy Chicken And Mushroom Pie Recipes

CREAMY CHICKEN AND MUSHROOM PIE

Creamy Chicken and Mushroom Pie image

A yummy chicken and mushroom pie that everyone will love.

Provided by Alex_crozzy

Time 45m

Yield 6

Number Of Ingredients 11

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
½ cup chopped mushrooms, or to taste
3 ½ ounces cubed fully cooked ham
1 stalk green onion, chopped
1 teaspoon crushed garlic
¼ cup milk, or more as needed
salt and ground black pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
Bake in the preheated oven until pastry has browned, 10 to 15 minutes.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 39.9 g, Cholesterol 47.3 mg, Fat 39.9 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 11 g, Sodium 460 mg, Sugar 1.3 g

CREAMY CHICKEN AND MUSHROOM ONE-POT WITH POT PIE TOPPERS

Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 pieces boneless, skinless chicken breast
3 onions
2 fresh bay leaves
2 tablespoons extra-virgin olive oil
8 ounces button mushrooms, sliced or quartered
4 baby potatoes, diced
2 parsnips, peeled and diced 1/2-inch thick
2 small ribs celery, chopped
A few sprigs fresh sage leaves, very thinly sliced
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
Splash white wine
1 rounded tablespoon Dijon mustard
2 cups chicken stock
1/2 cup heavy cream
1 sheet frozen puff pastry dough, defrosted
1 egg

Steps:

Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
Reduce the heat to low and bake off the pastry tops.
For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.