Skillet Chicken and Mushroom Pot Pie
Do you need some comfort food today? Maybe your team lost the Super Bowl. Maybe some of the commercials seriously bummed you out. Maybe you’re still covered underneath several feet of snow and more is coming your way. Maybe an ex-boyfriend sent you an email that ruffled your tail feathers.
Well, no matter what your troubles, I’ve got the solution: Skillet Chicken and Mushroom Pot Pie.
Chicken pot pie is the ultimate comfort food. And I know this for a scientific fact. It was always THE fastest selling item at the bakery where I previously worked. And when the city was in a funk, albeit from a prolonged streak of dreary weather or a beloved local sports team losing a big game, the more chicken pot pies we sold. Because chicken pot pie makes people happy.
This recipe is made all in one skillet and we are giving ourselves a little break by taking advantage of some store bought puff pastry. Because we totally deserve a break. And because puff pastry is full of buttery, flakey goodness that no human can turn down. The broth is ultra-rich tasting from the rendered bacon fat, white wine, whole grain mustard and just a touch of heavy cream. And the hearty mushroom and big chunks of flavorful chicken thighs give you something to sink your teeth into. It’s a total comfort food win.
See, aren’t you feeling better all ready?
Recipe inspired from Seasons and Suppers
Skillet Chicken and Mushroom Pot Pie
- 2 lbs boneless, skinless chicken thighs
- 1/3 cup Dijon mustard
- 1/2 tsp. ground paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup diced bacon
- 16 ounces crimini mushrooms, cut in half (leave the stems on)
- 1 cup diced onion
- 2 tsp. fresh thyme leaves
- 1/2 cup white wine
- 1 cup chicken stock, warmed
- 2 tsp. cornstarch
- 2 tablespoons whole grain mustard
- 1/4 cup heavy cream
- 1-2 sheets puff pastry, thawed according to package instructions
- 1 egg, beaten
- 1 tablespoon water
- Pre-heat your oven to 425 degrees.
- Cut the chicken thighs into large pieces (about 1 1/2 inches in size) and place them in a bowl with the Dijon mustard, paprika, salt and pepper. Toss to coat the chicken. Set aside.
- Heat a large oven-proof skillet (I used a 12-inch cast iron pan) over medium-high heat. Add the bacon and cook, stirring occasionally, until the bacon is cooked but not crisp. Using a slotted spoon, remove the cooked bacon and transfer it to a paper towel-line plate to drain. Set aside.
- Add the mushrooms and onions to the skillet with the rendered bacon fat and cook, stirring frequently, until they have started to brown and soften, about 5 minutes. Stir in the thyme and cook for 1 minute more. Then remove the mushroom-onion mixture from the skillet and transfer it to a bowl. Set aside.
- Add the chicken to the skillet and cook, turning the pieces occasionally, until lightly browned, about 5 minutes. Add the white wine and cook until about half of the liquid has evaporated.
- Whisk the corn starch into the warmed chicken stock. Then add this to the skillet along with the cooked bacon, mushroom-onion mixture and the whole grain mustard, stirring to combine. Cook until the mixture has thickened slightly, about 3 minutes. Remove the skillet from the heat and stir in the heavy cream.
- Roll one sheet of puff pastry out into a square that is large enough to cover the top of your skillet. Then lay the puff pastry over the skillet (I don’t bother tucking in the edges, I just let them overhang slightly). If desired, you can use a small cookie cutter to cut out shapes from the second sheet of puff pastry and arrange them on top of the first sheet. In a small bowl, mix together the beaten egg and the water, then brush it lightly over top of puff pastry.
- Transfer the skillet to your pre-heated oven and bake for about 20 minutes, or until the puff pastry is golden brown. Carefully remove the skillet from the oven and let it rest for about 10 minutes before serving.
1. Crimini mushrooms are sometimes labeled baby bella or brown mushrooms.