Chicken and Mushroom Pot Pies: Your Own Tasty Pot of Winter Comfort

Today was a typical winter’s day, I woke to rain on the roof and thought of all the nice things I could do inside. Nothing means winter comfort for a rainy day in more than Chicken and Mushroom Pot Pies. What a perfect end to a cold and miserable day in they have made. Crack through the golden pastry top, tear and dip some pastry into the rich filling and enjoy the instant warm comfort.



  • 800g chicken thighs
  • 1/4 cup plain flour
  • olive oil
  • 300g button mushrooms
  • 2 onions
  • 2 cloves garlic
  • sprinkle of dried thyme or fresh is you have the garden
  • 1 3/4 chicken stock
  • 2 sheets frozen puff pastry
  • 1 egg beaten


  1. Preheat oven to moderate
  2. Toss cubed chicken in flour and cook in batches until brown, remove from pan
  3. Cook mushrooms, then add onions and garlic cook until soft, add thyme
  4. Add stock, return chicken cook until thickens
  5. Add filling to pots, top with circle of pastry, brush with egg and milk wash
  6. Bake for 25 mins or until puffed and brown


They are very quick and easy to prepare, the chicken is really tender, the mushrooms velvety and thyme adds to richness with an infusion of woody aroma. They are really what I consider the quintessential “winter’s day” food. I think they could be quiet versatile for entertaining as you could prepare filling in advance and add pastry on the evening or prepare completely and reheat in the oven. Like a curry they were even better on the second day as the flavours develop, they reheat perfectly. Let me know if you cook them and what you think. Enjoy, stay warm.


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