Chicken and Mushroom Pot Pie Recipe

Here’s the recipe as requested 🙂 I actually wanted to post this on The Purl Shop but I guess posting it here will do. Don’t forget to continue showing us some love over there!!! Our products are now available for overseas buyers who’re interested. Everyone say yay! :mrgreen:

Chicken and Mushroom Pot Pie
Chicken and Mushroom Pot Pie

Ingredients

1 tablespoon vegetable oil

200g mushrooms, sliced

1 tablespoon plain flour

1 cup (250ml) chicken stock

1/3 cup (80ml) cream

3 cups (480g) coarsely chopped barbecued/roasted chicken

1 sheet ready-rolled puff pastry, quartered

Instructions

  1. Preheat oven to 200°C/180°C fan-forced.
  2. Preheat oil in medium saucepan; cook mushrooms, stirring, until brown. Stir in flour; cook, stirring, until mixture thickens and bubbles. Gradually add stock; cook, stirring, until mixture boils and thickens. Stir in cream and chicken.
  3. Divide mixture among four 1-cup (250ml) ovenproof dishes; top each with a pastry quarter. Bake, uncovered, in oven, about 20 minutes or until browned.

If you do not have ready roasted chicken, you can roast your own! I roasted the chicken breast meat by first marinating it with salt and a bit of olive oil, then wrapping them in aluminium foil and lastly bake it until cooked. Easy as that!

Now you have something to try out this weekend. Hope you like this recipe! Let me know whether it tastes good 😉

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Published by

Jessica Blaise S

Interior decor & photography enthusiast.

7 thoughts on “Chicken and Mushroom Pot Pie Recipe”

    1. lol cos purlshop is um… like a diary of girls who love to knit, bake, paint, sew, decorate.. all the artsy etsy thingies, lol! so we blog about them loh. i notice lots of others do that as well 🙂

  1. Tania, Deb: I’m not sure if they do or not? 😯 It’s usually in the frozen section, so you defrost it by following the instructions. Otherwise, you can always google it up and see how they make pastry puffs, lol!

  2. i got see already~ you have to like let it dry for at least one night like tat..something like if you make pao.. they dont have the instant one..usually is letting it dry first.. hehe

    1. ya.. i think the instruction i had for mine was, while it’s still frozen, u have to cut it.. then put the ones u’re not using back into the freezer. with the one u’re gonna use, leave it on a benchtop or somewhere flat to defrost by itself until it’s ready to be baked.

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