Chicken Pot Pie is a classic and one of the best comfort dishes you can serve to your family. Individual, comforting pot pies are made with creamy chicken and mushroom mixture and topped with flaky puff pastry. These pot pies feature 3 types on mushrooms, pearl onions, and some fresh rosemary. The pastry topping is flavored with some Gruyere cheese.
CHICKEN POT PIES
You know that saying, “classics never go out of style?” It is absolutely true. Just like the little black dress, classic recipes will always be popular, satisfying, and heartwarming.
Chicken pot pies is one of those classic recipes that is always welcome on the menu. It’s delicious in it’s classic preparation as well as any variation someone might create, much like these individual chicken pot pies that I made with three types of mushrooms and a touch of rosemary. To make it extra special, I used puff pastry for the top and sprinkled some Gruyere cheese over it. For an even cheesier experience, you can also choose to add more Gruyere cheese into the pot pie mixture itself.
Cooking for me has actually been quite a challenge lately. With a newborn at home, it doesn’t leave me much time to cook two three times a day almost every day, like I used to. So the tables have turned around here and now, now my husband that does a lot of cooking.
He is so sweet to make me breakfast every morning, make us lunch, and even make some dinners for us as I walk him through some easy dinner recipes. So as a thank you for helping me out so much, I decided to make him something special when little lady was taking a long nap one day. He is a big fan of classic, comfort dishes, so I made him some heartwarming chicken pot pies.
Creamy chicken and vegetable mixture topped with flaky, cheese flavored puff pastry is just what the doctor ordered after a long day at work. For some additional flavors, there are three types of mushrooms and some fresh rosemary added.
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Individual Creamy Chicken and Mushroom Pot Pies
- 3 boneless skinless chicken breasts
- 2-3 Tbsp canola oil for cooking
- 1 cup halved pearl onions
- 3 lg garlic cloves smashed and minced
- 8 oz mushroom mix of shiitake oyster, and baby bella mushrooms
- 2 medium carrots diced
- 1/4 cup flour
- 16 oz. College Inn garden vegetable broth
- 1/4 cup heavy whipping cream
- 1/2 Tbsp minced rosemary
- Fresh cracked black pepper
- 1 sheet of puff pastry
- About 2 oz Gruyere cheese grated
- 2-3 more oz. Gruyere cheese if adding to the pot pie mixture
- 2 baby bella mushrooms-optional
- Optional: egg white to brush the pastry
- Preheat oven to 400 and lightly grease 4 ramekins that are about 10-12 oz in size.
- Preheat a large cooking pan over medium heat and add some canola oil.
- Dice chicken breasts into about 1/4 inch cubes. Add diced chicken to the pan and season with some salt and pepper. Cook, stirring often, until the chicken is just done. Take the chicken out and drain off any liquid.
- Add a little more oil to the pan and add halved pearl onions. Sauté onion until transparent.
- Add diced carrots to the onions and cook for a couple of minutes.
- Quarter baby bella mushrooms and add them to the pan. Add shiitake and oyster mushrooms to the pan as well.
- Smash and mince garlic cloves and add it to the veggies.
- Season with some salt and pepper, stir, and cook for 5-7 minutes.
- Sprinkle flour all over the veggies and mix to combine.
- Start slowly pouring in all the broth while mixing. Make sure to mix well.
- Stir in rosemary.
- Add heavy whipping cream and mix it in. Cook for a few more minutes, until the broth is thickened.
- (Additional Gruyere cheese can be added to the chicken and vegetable mixture if desired.)
- Divide the chicken and vegetable mixture among the 4 ramekins.
- Cut puff pastry into 4 equal squares.
- Top off each ramekin with the pastry square.
- Optional: brush each pastry top with egg white for a glossy, pretty top.
- Add cheese all over the top of the pastry and add some mushroom slices.
- Bake for 15-18 minutes, until the tops are nicely golden-brown