This French version of chicken pot pie features morel mushrooms and a creamy port wine sauce.
First, let’s give credit where credit is due. This recipe is an adaptation of a recipe by Wolfgang Puck. It was so very different from every other chicken pot pie I had ever had that I had to try it. I have modified his recipe a bit for my taste but the inspiration and original recipe are both from Mr. Puck. Thanks Wolfgang, this a winner.
Chicken pot pie is one of those comfort foods that you crave on a cold stormy night. Most of the chicken pot pies that I have had were unremarkable at best. I usually ate the top and picked out the chicken from the inside and not much more. Well, this one is truly different. It has a rich and creamy port wine sauce and is chock full of chicken and morel mushrooms. What’s not to love?
Clean the Mushrooms
Morel mushrooms are dirty, really dirty. That’s because they are basically inside out and there are a million little places for dust and dirt and even tiny insects to hide. Soak them in cold water for 30 minutes. Gently shake them a few times while they are soaking. Drain and discard the water and then rinse them well.
Sauté the Chicken
Cut the chicken into bite size pieces. Season it with salt and pepper, dredge it in flour, and sauté it in olive oil and butter until browned on all sides. Remove the chicken from pan and set aside.
Prepare the Sauce
Add the shallot and morel mushrooms to the pan. Deglaze the pan with port wine and scrap up any brown bits stuck to the bottom of the pan. That’s were a ton of flavor is hiding.
Add the cream to the pan and bring it to a boil. Then add the chicken back to the pan, cover, and simmer it or about 10 minutes. Then add 1 tablespoon of butter to the pan and stir it in. Remove it from the heat and allow it to cool.
Put it All Together
Spray casserole dishes with cooking spray and fill each dish with the chicken mixture. Add as much sauce as possible to each dish.
Cut thawed puff pastry two inches larger than the diameter of the casserole dishes that you will be using. I find that a saucer works well as a template and gives me a perfectly round piece of puff pastry.
Brush the sides and top of the casserole dishes with the egg wash. That is the glue that will hold down the puff pastry.
Cover each casserole dish with puff pastry and press down to seal, gently on the top and more firmly on the sides. Do NOT cut holes in the puff pastry. Refrigerate the assembled chicken pot pies for one hour.
Preheat the oven to 400°F. Brush the top and sides of the puff pastry with the egg wash. Cook for 35 – 40 minutes until golden brown. Enjoy.
Other Great Comfort Food Recipes
- Braised Short Ribs
- Smoked Pork Loin
- Cornish Hens
- Gnocchi with Short Rib Ragu
- Short Rib Ravioli with Creamy Mushroom Ragu
Watch How to Make Chicken Pot Pie on YouTube
Chicken Pot Pie with Morel Mushrooms
Equipment
- Small casserole dishes
Ingredients
- 12 morel mushrooms dried is fine
- 2 chicken breasts boneless
- 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 tbs flour all-purpose
- 2 tbs butter unsalted
- 1 tbs olive oil extra virgin
- 1 shallot minced
- 1/2 cup port wine
- 1 cup heavy cream
- 2 sheets puff pastry frozen
- 1 egg beaten
Instructions
- Soak the morel mushrooms in water for 30 minutes. Drain and discard water. Rinse well.
- Cut chicken into bite size pieces. Season with salt and pepper. Dredge in flour. Sauté the chicken in olive oil and butter until browned on all sides. Remove the chicken from pan and set aside.
- Add the shallot and morel mushrooms to the pan. Deglaze the pan with port and scrap up any brown bits stuck to the bottom of the pan. Add the cream to the pan and bring to a boil.
- Add the chicken back to the pan, cover, and simmer for about 10 minutes. Add 1 tbs of butter to the pan and whisk to combine. Allow to cool.
- Spray casserole dishes with cooking spray and fill each dish with the chicken mixture. Add as much sauce as possible to each dish.
- Cut thawed puff pastry 2 inches larger than the diameter of the casserole dishes. Brush the sides and top of the casserole dishes with the egg wash. Cover each casserole dish with puff pastry and press down to seal. Do not cut holes in the puff pastry. Refrigerate for one hour.
- Preheat oven to 400°F. Brush the top and sides of the puff pastry with the egg wash. Cook for 35 – 40 minutes until golden brown. Enjoy. Thanks Wolfgang.