Chanterelle mushrooms, herbs, and vegetables fill this easy, family-friendly chicken pot pie topped with golden puff pastry.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
426 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until browned and bubbly, about 30 minutes.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Grease a pie dish. Separate parsley leaves and stalks. Chop both and set aside.
Step 3
Heat olive oil in a skillet over medium-high heat. Fry the chicken breasts in the hot oil until both sides are browned, 7 to 10 minutes. Slice into 1/2-inch chunks. Return the chicken to pan, add mushrooms and garlic, and cook and stir until soft, about 5 minutes. Strain off and save the juices from the mushrooms as they cook.
Step 4
Transfer pan contents to the prepared pie dish along with carrots and peas; add parsley leaves. Mix to get a good distribution of ingredients throughout the dish.
Step 5
Combine chicken broth, reserved mushroom juices, milk, parsley stalks, thyme, and rosemary in a pot. Bring to a boil. Mix cornstarch and water together to make a paste and add to the pot. Reduce heat and simmer, stirring occasionally, for 5 minutes. Strain the gravy over the pie dish and season with salt and pepper.
Step 6
Roll out the thawed pastry until it will cover the pie dish. Lay over pie and press down at the sides, cutting away excess pastry. Brush beaten egg yolk over the pastry. Cut a small "X" in the middle of the pie to vent.
Ingredients
3 teaspoons cornstarch
1 clove garlic, minced
1 tablespoon olive oil
salt and ground black pepper to taste
1 (14.5 ounce) can chicken broth
2 (5 ounce) skinless, boneless chicken breast halves
