Chicken Mushroom and Spinach Pot Pie
A cozy and creamy chicken pot pie filled with tender chicken, sautéed mushrooms, garlic white sauce, and baby spinach, topped with golden, flaky puff pastry.
Ingredients
For the Chicken Filling
- 600 g chicken breast cut into small cubes
- 1 tbsp soy sauce
- 1 tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 2 tbsp oil
- 1 tbsp butter
- 1 medium red onion chopped
- 200 g mushrooms sliced
For the Creamy White Sauce
- 2 tbsp butter
- 2 garlic cloves chopped
- 3 tbsp flour
- 500 ml milk adjust to desired thickness
- 200 ml cream
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chilli flakes
- 1 tsp chicken powder
- 1 bowl shredded cheddar cheese
- 200 g baby spinach
For Layering
- 2 puff pastry sheets
- 1 egg beaten, for egg wash
Instructions
- Marinate the cubed chicken with soy sauce, paprika, salt, and garlic powder. Set aside.
- Heat oil and butter in a pan over medium heat. Sauté chopped red onion until softened, then add the marinated chicken and cook until 80% done.
- Add the sliced mushrooms to the pan and cook until all liquid evaporates completely. Remove from heat.
- In a saucepan, melt 2 tbsp butter over medium heat. Add chopped garlic and sauté for 1 minute. Add flour and stir continuously for 1 minute to cook out the raw flour.
- Slowly pour in the milk while whisking to avoid lumps. Stir in the cream and bring to a simmer until thickening.
- Stir in salt, black pepper, paprika, garlic powder, chilli flakes, chicken powder, and shredded cheddar cheese until melted and smooth.
- Pour the white sauce into the chicken and mushroom pan. Fold in the whole baby spinach until just softened.
- Preheat oven to 200°C (390°F). Divide filling between two medium baking dishes.
- Cover each dish with a sheet of puff pastry, crimp edges, brush with egg wash, and cut 2-3 small steam slits in the top.
- Bake for 30 minutes until puff pastry is golden and puffed. Rest 10 minutes before serving.