Wild mushroom chicken skillet pot pie

A ready-made puff pastry makes homemade pot pies a cinch.

The Kitchen Paper
A hearty pot pie made in a skillet with wild mushrooms, carrot, and kale.

I’m moving again. Again. This is what, the sixth time in two years? This will be the last! For at least a while. I bought my own place!

One thing that will absolutely continue in the new place: cooking delicious dinners like this one!

Last year I was lucky enough to go to one of the Grand Central Bakery locations here in Portland and play in their kitchen for an evening using their frozen puff pastry. They make it, roll it, freeze it, and sell it. You then get your roll of deliciously flakey puff pastry and make your life 10000x easier than making your own.

This year, after foraging for mushrooms and loving all the fall Oregon produce, I wanted to use their puff pastry as the top to a pot pie.  I was thrilled. It’s a slight twist to the familiar pie crust (which GCB also makes and sells frozen), and a super fun one!

Wild mushroom chicken skillet pot pie
Serves 6 to 8

4 tablespoons butter, divided
1 onion, cut to 1/4-inch half-rings
2 carrots, minced
2 stalks celery, minced
2 cups chopped chanterelles
1/4 cup flour
3 cups chicken broth, heated (hot but not boiling)
2 cups shredded cooked chicken
salt & pepper
2 cups chopped kale
1/2 cup half & half
1 sheet Grand Central Bakery Puff Pastry

1. Before you start, make sure your skillet is big enough to accommodate everything. If it isn't, pare the recipe down slightly to fit. Also, prepare the pastry: roll it out slightly, to even it out, and cut it to fit your pan (with an inch or two overhang). Place it on a baking sheet and keep it in the fridge while you cook.

2. Preheat the oven to 400 degrees F.

3. Get the skillet nice and hot over high heat on the stove, then add 2 Tbsp butter and the sliced onions. Cook, stirring frequently, until they've browned and caramelized a bit (about 8 minutes).

4. Reduce the heat to medium, then add the remaining butter, carrots, and celery. Cook for 3-4 minutes before adding the chopped chanterelles.

5. Let this mixture cook for 5-8 minutes, until the mushrooms are all softened and some of the moisture has evaporated before sprinkling the flour over the vegetables, and stirring to combine. Stir continuously, scraping the bottom of the pan, for 3 minutes.
Gradually pour in the chicken broth, using your spoon to vigorously scrape the bottom of the pan (to get all the flavorful bits off of the pan!), then add the chicken and bring the mixture to a simmer.

6. Season with salt and pepper, remove from the heat, and stir in the chopped kale until mostly wilted. Add the half & half, stirring again to combine.

7. At this point, cut a few vents in your puff pastry, and (work quickly so it doesn't warm up too much before going into the oven) lay it over top of the skillet.8. Put it immediately in the oven and bake for 30-40 minutes, or until the pastry is golden and the pot pie is bubbling.

Serve warm.

Related post on The Kitchen Paper: Creamy Garlic Butter Pasta

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