Savory Chicken and Mushroom Pie

I revised an old-school chicken pie recipe of my mother's after substituting cream cheese for the milk called in the original. Creamy, and satisfying comfort food at its best.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 444 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons butter
• 1 (8 ounce) package cream cheese, softened
• ⅓ cup all-purpose flour
• ½ (17.5 ounce) package frozen puff pastry, thawed
• ¼ teaspoon ground black pepper
• 1 ½ cups chicken broth
• 1 large onion, chopped
• 1 teaspoon poultry seasoning
• ¾ cup chopped celery
• 1 cup sliced mushrooms
• 1 large egg, beaten
• 1 cup frozen mixed vegetables
• ¼ teaspoon dried savory
• 2 ½ cups chopped cooked chicken

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.

Step 3

Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.

Step 4

Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.