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.
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