Creamy Chicken & Wild Mushroom Pot Pie with Puff Pastry

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, golden-baked pot pie with tender chicken, earthy mushrooms, and a velvety herb-infused sauce under a flaky puff pastry lid. This American one-pot recipe, ready in about 65 minutes, layers boneless chicken breasts, unsalted butter, and yellow onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 538 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless chicken breasts
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup frozen peas
• 1/4 cup fresh parsley, chopped
• 1 tsp dried thyme
• 1 puff pastry sheet, thawed

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut 1 lb boneless chicken breasts into 1/2-inch cubes, season with salt and pepper, and cook in a large skillet over medium-high heat for 6 minutes until golden; set aside.
2. Step 2: Melt 2 tbsp unsalted butter in the same skillet, add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks; cook for 8 minutes until softened, stirring occasionally.
3. Step 3: Add 8 oz sliced cremini mushrooms and 3 minced garlic cloves, cooking for 5 minutes until mushrooms release liquid and brown slightly.
4. Step 4: Stir in 3 tbsp all-purpose flour, cook for 1 minute, then slowly whisk in 2 cups chicken broth, 1 cup whole milk, and 1/2 cup heavy cream; simmer for 7 minutes until thickened, stirring constantly.
5. Step 5: Return chicken to skillet, add 1/2 cup frozen peas and 1 tsp dried thyme; cook for 3 minutes until heated through. Remove from heat and stir in 1/4 cup chopped parsley.
6. Step 6: Pour mixture into a 9-inch pie dish, cover with a thawed puff pastry sheet, crimp edges, and cut 3 slits in the top; bake for 25 minutes until golden brown and bubbling.