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Chicken Pot Pies with Mushrooms and Grainy Dijon Gravy


  • 2 tablespoons extra virgin olive oil EVOO
  • 3 tablespoons butter
  • 3/4 pound white mushrooms or crimini mushrooms quartered
  • 2 tablespoons fresh thyme finely chopped
  • 2 carrots cut into 1/4-inch dice
  • 1 starchy potato peeled and cut into 1/4-inch dice
  • 3 large shallots chopped
  • 2-3 cloves garlic chopped
  • Salt and pepper
  • 3 tablespoons flour
  • 1/2 cup dry sherry or dry white wine or an additional 1/2 cup chicken stock
  • 4 cups chicken stock or poaching liquid
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons grainy Dijon mustard
  • 1/2 cup green peas
  • 3 cups pulled or diced cooked poached chicken
  • Puff pastry sheets
  • Egg wash for pastry


  • Pre-heat the oven to 400°F.
  • Heat the EVOO in a large, deep skillet over medium to medium-high heat; add the butter. When it foams, add the mushrooms and brown for 7-8 minutes. Add the thyme, carrots, potato, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, partially covered, for 4-5 minutes more to soften; sprinkle the flour over the pan and stir for 1 minute. Add the sherry or wine and stir to reduce by half. Add the stock and simmer to thicken, 5 minutes. Add the Worcestershire, Dijon, peas and chicken and heat through. Add more stock if too thick. Reduce the heat to low.
  • Place the pastry on a parchment-lined baking sheet and wash with the egg. Bake until golden. Cut the pastry to fit the bowls to serve the pot pies in individual portions.
  • Serve filling in bowls topped with pastry crust.
  • *If making ahead, make the filling completely and cool. On the night you want to serve, heat the filling and bake off the puff pastry tops.
  • This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.