Thursday, December 15, 2011

Baby Bello Mushroom and Chicken Pot Pie

If you haven't noticed already, I love me some hotdish. My favorite category of such being The Chicken Pot Pie. And I do it many ways. It's almost never-ending, the possibilities... I get swept away, it's true! If you haven't already tried my Honey Mustard Horseradish Chicken Pot Pie, well, fine! Maybe you like your flavors more subtle. That's fair.But, then, you really must try this one. 

Don't be scared of mushrooms. If you think you don't like them because of the texture or something, chop them a bit more finely and I promise you, you won't be sorry that you added them in. Over the last few weeks I've been playing a lot with mushrooms in dishes because my husband likes them and that umami flavor is perfect for this blustery winter season. I have found my kids even like mushrooms. I'm still in shock about that one. Writing it down feels weird. I'm not making it up! I'm going to keep putting mushrooms in everything for this season, so stay tuned for my Cream of Mushroom and Artichoke Wild Rice Soup and other mushroom-inspired recipes. 

Baby Bello Mushroom and Chicken Pot Pie

You Will Need:
  • Saucepan
  • Wooden Spoon
  • Frying Pan
  • Cutting Board
  • Knife
  • 9x13 Casserole Dish (or any large glass/stoneware baking dish)
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 Cup Chicken Stock 
  • 6 Leaves Fresh Sage (or 1-2 Tablespoons Italian Seasoning or Herbs de Provence, etc)
  • 4 Cloves Garlic
  • 1 Small Bag Pearl Onions (12 or so?)
  • Handful of Frozen Spinach 
  • 1/2 Pint Baby Portobello Mushrooms
  • 2 Chicken Breasts
  • 3 Tablespoons Vegetable Oil or EVOO (I find that Canola Oil or the like works better when doing chicken on the stovetop)
  • 1-2 Tablespoons Soy Sauce
  • Salt and Pepper to Taste
  • 1 Sheet Puff Pastry
  1. Preheat oven to 400 degrees
  2. Wash and chop mushrooms and prepare onions (cut top bit off, leave whole), set aside
  3. Heat butter in saucepan on medium low
  4. Mix in flour into a paste
  5. Add stock, stir occasionally
  6. Mince garlic and sage, add to roux, salt and pepper to taste, stir
  7. Heat frying pan on medium, add oil
  8. Chop chicken into small pieces, add to frying pan when hot
  9. Add soy sauce (if you haven't heard me on this one already, don't be so shocked! It makes sense, I swear - it's not going to seem like you're eating Chinese take out all of a sudden. It's just salty goodness)
  10. In casserole dish sprinkle chicken, mushrooms, onions and spinach evenly
  11. Pour roux mixture into the dish and top with puff pastry
  12. Bake 25-30 minutes until the pastry is golden
This pot pie is so earthy and comforting. We've had some crazy wind and rain the past couple weeks and pot pies and soups have kept our family going through these dreary days. I hope you all enjoy!

You could easily make this pot pie vegetarian, too - substitute chicken stock for vegetable and add potatoes in substitution for chicken! 


  1. Love it! Never thought of adding spinach

  2. Thanks! I needed to add some kind of green to the meal and it worked perfectly. My kids didn't even notice :)

  3. Looks delicious and great for a cold day!