Wild mushroom & chicken pot pie

Have you ever been to Ireland? I, to date, have not but I’m lured by its ancient castles, its emerald countryside and its festive pubs. The closest I’ve ever come to actually visiting a pub in Ireland is visiting an Irish pub at Walt Disney World–Raglan Road. Raglan Road is located at Downtown Disney and is easily ranked in my top three favorite restaurants on property. Not only do they feature an authentic ambiance and a great menu; they also boast fabulous entertainment in the way of Celtic dancers who know how to break it down. Dinner there is always a blast.

Their menu changes relatively frequently, which is always fun for adventurous eaters. It’s maybe slightly less fun when a favorite menu item disappears. Such was the case with one of my go-to Raglan Road meals: Pie in the Sky. It was a pot pie, stuffed with chicken and wild mushrooms and served alongside a rocket salad. It was such a yummy menu item–while it lasted. Thankfully, I enjoyed it enough times to be able to replicate the dish at home. Gotta love it when that happens, right? In honor of upcoming St. Patrick’s Day, I thought I’d share the recipe here on the blog.

See for yourself how yummy it looks.

Wild mushroom & chicken pot pie (Raglan Road - Pie in the Sky copycat)

It’s fairly straight-forward to make, too. Made mostly with ingredients you likely already have stocked, this is one meal you can easily serve your family for St. Patrick’s Day. It may not be as traditional as corned beef and cabbage but since it once graced the pages of an authentic Irish pub’s menu, you can be assured that it counts as festive.

Wild mushroom & chicken pot pie (Raglan Road - Pie in the Sky copycat)

Wild mushroom & chicken pot pie (Pie in the Sky copycat)

Wild mushroom & chicken pot pie (Pie in the Sky copycat)


  • 3 cups chicken stock
  • 2 chicken breast halves
  • 6 tablespoons butter, divided
  • 2 small Yukon Gold or red potatoes, diced into 1/4-inch cubes
  • 1 leek, thinly sliced
  • 2 cloves garlic, minced
  • 20 oz. mushrooms, thinly sliced (I used a combination of crimini, shitake and oyster)
  • 1/4 cup all purpose flour
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 package frozen puff pastry, defrosted counter-top for thirty minutes.


  1. Heat oven to 375º. In a medium saucepan, bring three cups of chicken stock and chicken breast halves to a boil. Reduce heat to medium and simmer for 15-20 minutes, until internal temperature of chicken reaches 165º. When chicken is fully cooked, remove it to a cutting board, being sure to reserve the cooking liquid. Using a sharp knife or two forks, shred the cooked chicken and set aside.
  2. Melt 2 tablespoons of the butter over medium heat in a skillet. When butter is melted, add potatoes to pan and sauté for 5-7 minutes, until they are fork-tender. Add leeks and mushrooms to pan and continue to cook until leeks are translucent, about 7-10 minutes more. Add garlic and cook just until fragrant, about 30 seconds. Add shredded chicken to mixture. Season with salt and pepper. Set aside.
  3. In medium saucepan, melt remaining four tablespoons butter. Add flour and stir until combined. Allow the flour/butter mixture to cook for 1-2 minutes, until golden brown. Stir in reserved chicken stock, white wine and cream, being sure to whisk constantly to avoid lumps. Bring the mixture to a boil, stirring constantly. Stir and cook for one additional minute until mixture is thick and creamy. Pour sauce over chicken/mushroom/leek mixture and stir to combine.
  4. Pour filling into a lightly-greased 2 quart casserole dish. Cover and bake for 25 minutes. Remove from oven and top with puff pastry, trimmed to fit. Brush with egg white or a bit of melted butter (if desired) and bake for 30 more minutes.

*This dish can alternatively be made in personal servings by dividing the filling into ramekins and topping each with a trimmed round of puff pastry.

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