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Chicken Pot Pie with Morel Mushrooms

Name: Chicken Pot Pie with Morel Mushrooms
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
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)

Chicken Pot Pie with Morel Mushrooms

5 from 1 vote

This French version of chicken pot pie features morel mushrooms and a creamy port wine sauce. This is an adaptation of a recipe by Wolfgang Puck.

Servings servings

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

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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.

Video

Notes

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Nutrition

Serving: 12ozCalories: 1456kcalCarbohydrates: 76gProtein: 63gFat: 94gSaturated Fat: 35gPolyunsaturated Fat: 9gMonounsaturated Fat: 43gTrans Fat: 1gCholesterol: 269mgSodium: 1222mgPotassium: 1424mgFiber: 5gSugar: 8gVitamin A: 1409IUVitamin C: 4mgCalcium: 145mgIron: 14mg

Calories: 1456kcal

Cost: $8

Course: Main Course

Cuisine: French

Keyword: chicken pot pie, morel mushrooms

Chicken Pot Pie with Morel Mushrooms

Chicken Pot Pie with Morel Mushrooms