As the weather turns cooler and the leaves begin to fall, there is nothing quite like a homemade chicken pot pie to comfort the soul. Now add the earthy richness of morel mushrooms and you have a symphony of savory flavors that will redefine your expectations of the beloved dish. Let me guide you through the process of creating a truly wonderful Chicken Pot Pie with Morel Mushrooms that captures the essence of Autumn.
Most of the chicken pot pies that I have eaten were unremarkable at best. I usually ate the top and picked out the chicken from the inside and that was it. Well, this one is truly different. It has a rich and creamy port wine sauce and is chock full of chicken and morel mushrooms.
This recipe is an adaptation of a great recipe by Wolfgang Puck. 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.
- Morel mushrooms
- Chicken breasts
- Kosher salt
- Black pepper
- All purpose flour
- Olive oil
- Port wine
- Heavy cream
- Puff pastry
See recipe card for quantities.
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 in a large skillet.
Sauté until golden brown on all sides. Remove the chicken from pan and set aside.
Prepare the Sauce
Add the shallot and morel mushrooms to the pan and cook over medium heat for one minute. Deglaze the pan with port wine and scrape 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. Lower the temperature and let it simmer for one minute.
Then add the chicken back to the creamy sauce, cover, and simmer for about 10 minutes. Add 1 tablespoon of butter to the pan and stir it in. Remove it from the heat and allow it to cool.
Spray casserole dishes with cooking spray and fill each dish with the creamy filling. Add as much sauce as possible to each dish.
Cover with Puff Pastry
Cut thawed puff pastry pieces two inches larger than the diameter of the casserole dishes that you will be using.
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.
Fold the puff pastry into thirds then gently lay it on top of the casserole dish with the chicken mixture and unfold.
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 crust and sides of the puff pastry with the egg wash. Cook for 35 - 40 minutes until golden brown. Enjoy.
Hint: Resist the temptation to cut holes in the puff pastry. It is not necessary and just causes the pot pie to leak and make a mess.
Dried morel mushrooms can be found online and at many markets. If you can't find morel mushrooms, try porcini mushrooms.
Leftover turkey also works well for this recipe.
This recipe was made in small casserole dishes for individual servings but could easily have been made in a single, large casserole dish. Just cut the puff pastry to fit the bigger dish.
I generally recommend storing leftovers in an airtight container in the refrigerator for up to 3 days. But, in this case, there won't be any leftovers. Besides, cooked puff pastry does not store well, it get's soggy.
Soaking the morel mushrooms in cold water dislodges any dirt or insects. Gently shake them a few times while they are soaking.
This delicious Chicken Pot Pie with Morel Mushrooms is the ultimate comfort food. From the flaky, golden crust to the hearty filling, each bite is a celebration of the season. Enjoy.
Looking for other comfort food recipes like this? Try these:
These are my favorite dishes to serve with this recipe.
Chicken Pot Pie with Morel Mushrooms
- Small casserole dishes
- 12 morel mushrooms dried is fine
- 2 chicken breasts boneless
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 tbs flour all-purpose
- 2 tbs butter unsalted
- 1 tbs olive oil extra virgin
- 1 shallot minced
- ½ cup port wine
- 1 cup heavy cream
- 2 sheets puff pastry frozen
- 1 egg beaten
- 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.