Puff Pastry Chicken Pot Pie with Mushrooms

Dec 2, 2022 · 51 Comments

This show-stopping puff pastry chicken pot pie is an elevated take on a classic. Impress your dinner guests with this one-pan recipe!

A puff pastry chicken pot pie with a wooden spoon in it, having taken out a scoop to reveal the chicken and mushroom filling inside.

I’m the biggest proponent in the world of a classic chicken pot pie. As a matter of fact, my Classic Chicken Pot Pie is one of the most-loved recipes on this site, and if you’re looking for a basic, go-to pot pie, that’s the one for you.

But if you want something that feels a little different or perhaps a little more special, I’m happy to introduce you to this puff pastry chicken pot pie with mushrooms. This beauty is like your favorite pot pie all grown up, with lots of fancy flavors like white wine, porcini mushrooms and leeks.

Don’t let that scare you away, though — it may seem complicated, but it actually comes together quite easily, especially with the assistance of store-bought puff pastry.

A bowl of sliced leeks and baby bella mushrooms on a marble countertop.

What makes this puff pastry chicken pot pie different?

Think of the basic ingredients you’d ordinarily use in a basic pot pie. Onion, celery, carrot, chicken, broth, cream… You know the drill. This pot pie takes the classic ingredients list and puts a little twist on it, but the method for making it is much the same. These ingredients set this pot pie apart:

Dried mushrooms. If you want to go the extra mile and make your own mushroom stock, dried porcini mushrooms are your ticket to Flavortown. I highly recommend it because it takes no effort and really adds a lot of flavor to this pie. If you’re short on time or can’t find dried mushrooms, though, have no fear — you can use chicken stock instead.

Dried porcini mushrooms spread across a wooden cutting board.

Leeks. I love using leeks in place of regular onions whenever I’m making a slightly fancier recipe. They have a delicate, oniony flavor that plays really nicely with mushrooms. But if you can’t find them, just use a yellow onion.
Fresh mushrooms. Any regular ol’ mushroom like buttons or baby bellas will work just fine. If you really want to get fancy, try using a mix of varieties, like bellas, oysters and shiitakes.
White wine. This adds a bit of acidity and elegance to the filling. A dry variety like Chardonnay, Pinot Grigio or Sauvignon Blanc will work well. If you can’t use wine, just add an equal amount of chicken broth instead.

Mushrooms and leeks cooking in a cast iron pan.

Other ingredients you’ll need

Chicken. I strongly prefer using store-bought rotisserie chicken, purely for the fact that I hate cutting raw chicken. Rotisseries are much easier and are reliably delicious. However, if you’d like to cook your own chicken, that’s fine too! You can either cook it separately and shred it up, or cube the raw chicken and add it to the pan with the mushrooms and leeks.
Garlic and thyme. The classic flavoring agents you’d use in any chicken pot pie.
Frozen peas. I add these to give the filling a touch of green. You could try swapping in a dark, leafy green like spinach or kale, or even a spring vegetable like zucchini or asparagus.
Butter, flour and half-and-half. We’ll use these to create a thick, creamy filling.
Puff pastry and egg. Store-bought puff pastry provides a golden brown, shatteringly crispy crust in a snap. Brush it with a simple egg wash to get that gorgeous color.

More elevated comfort food recipes:
One-Pot Chicken and Parmesan Dumplings
Guinness and Cheddar Shepherd’s Pie
Creamy Garlic Parmesan Gnocchi with Broccoli

Did you make this recipe? If you loved it, please leave a ⭐5-star rating⭐ and/or leave a comment below the recipe card! And don’t forget to share a photo and tag me on Instagram, Facebook or TikTok — I love seeing you recreate my recipes.