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-inspired one-pot recipe, ready in about 65 minutes, layers boneless chicken breasts, unsalted butter, 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 "Plan a meal with the AI" 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, diced yellow onion
• 2, diced carrots
• 2, diced celery stalks
• 8 oz, sliced cremini mushrooms
• 3, minced garlic cloves
• 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, chopped fresh parsley
• 1 tsp dried thyme
• 1 sheet, thawed puff pastry sheet

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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.