Rustic Chicken & Mushroom Pot Pie


Rustic Chicken & Mushroom Pot Pie

chicken pot pie

As the crisp autumnal weather arrives, there’s something truly comforting about a hearty, warm meal that’s both delicious and nostalgic. This ‘Rustic Chicken & Mushroom Pot Pie’ is a creation that not only warms the soul but also simplifies the dinner or entertaining experience during the cooler months.

This recipe brings together tender diced chicken, earthy mushrooms, and a colourful assortment of vegetables harmonised in a luscious, creamy sauce. What makes this pot pie even better is its minimal prep and cleanup, making it ideal for busy evenings or when hosting gatherings. Everything comes together seamlessly in one pot, from browning the chicken to sautéing the vegetables and simmering them in the flavourful sauce. The puff pastry, with its golden, flaky crust, crowns the pot pie, adding a delightful crunch to every bite (trust me, you’ll wish there was more).

As you savour each spoonful of this ‘Rustic Chicken and Mushroom Pot Pie,’ you’ll find yourself transported to a cosy autumn evening, surrounded by loved ones and relishing the simple pleasures of good food and warm company. It’s a dish that not only nourishes the body but also feeds the soul, making it a perfect choice for any autumnal dinner or entertaining affair.


chicken pot pie

Rustic Chicken & Mushroom Pot Pie

This rustic pot pie combines tender diced chicken, earthy mushrooms, and a medley of vegetables in a creamy sauce, and topped with golden, flaky puff pastry for a comforting and flavourful one-pot meal.
Prep Time 20 minutes
Cook Time 15 minutes
Baking time 40 minutes
Course Dinner, Entertaining, lunch, Main Course
Servings 8


  • 1 TBS olive oil
  • 1 kg chicken breast 2cm diced
  • 1 leek thinly sliced or one bunch of the green parts of spring onion
  • 3 celery sticks thinly sliced
  • 4 carrots peeled and sliced into rounds
  • 300 g button mushrooms sliced
  • 200 g Swiss brown mushrooms sliced
  • 1 TBS butter
  • A few sprigs of fresh thyme
  • 2 tsp Dijon mustard
  • 1/4 cup of plain flour
  • 400 ml of chicken stock
  • Salt and pepper to taste
  • 1.5 cups of green peas
  • 100 ml of cream
  • 2 sheets of puff pastry
  • 1 egg for the egg wash
  • Sesame seeds optional


  • In a large cast-iron shallow French oven or a skillet, heat the olive oil over medium-high heat. Add the diced chicken breast, season with salt and pepper, and cook until slightly golden on all sides. Remove the chicken from the pan and set aside.
  • In the same pan, add the butter and sliced leek (or spring onion), celery, carrots, and mushrooms. Sauté until the vegetables are slightly softened.
  • Stir in the Dijon mustard and plain flour, mixing well until combined with the juices from the vegetables.
  • Gradually pour in the chicken stock, stirring constantly to avoid lumps. Season with salt and pepper to taste.
  • Once the vegetables are mostly cooked and the sauce has thickened, add back the cooked chicken, green peas, and cream. Mix everything together and adjust the seasoning if needed. Remove from heat.
  • Preheat your oven to 190°C (375°F).
  • Cut the pastry sheets into small rectangles.
  • Leave the filling in the pot/skillet and layer the puff pastry rectangles over the top of the filling, overlapping them slightly. They don’t need to be pressed together.
  • In a small bowl, beat the egg with a drop of water to create an egg wash. Brush the top of the pastry with the egg wash.
  • Sprinkle sesame seeds on top of the pastry, if using, and some flaky salt if you like.
  • Bake in the preheated oven for about 40 minutes or until the pastry is a deep golden brown and crispy.
  • Once done, remove from the oven and let it cool slightly before serving.
  • Serve your Rustic Chicken & Mushroom Pot Pie with a side of salad or greens. Enjoy your meal!
chicken pot pie


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Meet Marianne

brunching, baking and sipping tea


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