I can’t imagine anyone who doesn’t like a homemade pot pie! Especially a Chicken Spinach Mushroom Pot Pie covered with crispy puff pastry. Using only one Iron Cast skillet, this hearty dinner recipe is no fuss nor does it take all day to make. The puff pastry in this recipe is store bought but never the less, amazingly good. When working with frozen puff pastry we need to let it thaw overnight in the fridge or over the counter ahead of time. If you try to work with puff pastry that is not fully thawed, it will crack and become a mess. Planning ahead will result into a delicious buttery, flaky, golden brown pot pie delight.
For this recipe we used the Instant pot to cook the chicken leg for about 18 minutes. Here is the recipe for Instant pot chicken thigh.
I would totally recommend a PRE SEASONED CAST IRON SKILLET to successfully make this recipe, it’s very useful to have in the kitchen!
One-Skillet Chicken Spinach Mushroom Pot Pie
Using only one Iron Cast skillet, crispy puff pastry, spinach, mushroom and chicken, this hearty dinner recipe is no fuss to make.
Ingredients
- 1/4 cup olive oil
- 1 medium onion, sliced
- 3 tbsp flour
- 2 cups whole milk
- 200 grams spinach, washed thoroughly
- 100 grams brown mushrooms, chopped
- salt to taste
- 1 tsp soy sauce
- 1/2 tsp dry parsley, nutmeg, dry thyme
- 2 chicken thigh, shredded
- 1 cup Havarti cheese, grated
- 1/2 cup Mozzarella cheese, grated
- 1/2 tbsp grated Parmesan
- 1 pre-rolled Butter Puff Pastry sheet
- 1 tbsp butter, melted to brush over the puff pastry
Directions
- Step 1 Preheat the oven to 350F. Remove 1 pre-rolled puff pasty sheet from the freezer and allow it to thaw over the counter.
- Step 2 In a preheated 12″ skillet, over medium heat, add the olive oil and sliced onions. Allow it to cook, stirring occasionally, until soften but not brown, for about 6 minutes.
- Step 3 Sprinkle the flour over the onions and cook, stirring constantly, until flour begins to stick to the bottom of pan, about 30 seconds.
- Step 4 Pour in the milk, lower the heat, stir and bring the milk to a simmer.
- Step 5 Add and stir in the spinach and the chopped mushrooms. Season with salt, soy sauce and the dry ingredients. Stir until evenly combined.
- Step 6 Place the shredded chicken over the spinach mixture and press the chicken into the milk mixture.
- Step 7 Sprinkle the Havarti, Mozzarella and Parmesan cheese over the shredded chicken.
- Step 8 Roll out the puff pastry onto a lightly floured surface into a 13″ square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. Unfurl pastry from rolling pin, draping it over the skillet.
- Step 9 Using a pastry brush, brush top of pastry with butter. Cut 4 small slits in the center so steam can escape.
- Step 10 Place pot pie in the oven and allow it to cook for about 45 mins or until the puff pastry is golden brown. Let sit 10 minutes before serving.
(3 votes, average: 4.00 out of 5)
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Oh my goodness, I’m drooling over this. It looks so delicious, and so simple to make with puff pastry. Yum!
Thank you Colleen, It is an amazing dish full of flavour. It helps having leftover chicken on hand, making this dish quick and easy to make.
Love this one-pan, no-fuss meal! Great flavours!
thank you Elaine, hope you enjoy it!
Well, that just looks so darned delicious, Marilyn – I am a huge fan of pot pies and your recipe sounds so appealing and looks wonderful! So many yummy ingredients topped with a flaky puff pastry – I am sure it is a hit! I am looking forward to trying it. Thanks for sharing! 🙂
Hello Denise, this pot pie is delicious and simple to make, especially, if you have flaky puff pastry stored in the freezer! enjoy 🙂
Marilyn I absolutely can’t wait to make this. We are a huge fan of pot pies in this house, my fiancé loves them and I love mushrooms on pretty much anything. Your recipe is so beautifully put together and you make what can sometimes seem long and daunting simple and easy to put together. Thank s so much for sharing this with us.
Kristen, thank you for your comment! It is a simple dish to make, especially if you think ahead while cooking some chicken thighs the night before. Enjoy this pot pie! 🙂
This was a very nice change from my regular pot pie that has peas, corn and carrots. It was very flavourful. I will definitely make again.
p.s. I used cooked dark turkey that I had in the freezer, instead of chicken.
Thank you for your comment. I was excited to know that you used turkey instead of chicken. Home cooking is all about thinking outside the box.
keep safe