Chicken Mushroom Pot Pie Recipe – Easy Indian Fusion Comfort Food

Last Updated on 2 months by Neha Deshmukh

Chicken Mushroom Pot Pie Recipe – Easy Indian Fusion Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comfort food that’s both delicious and relatively easy to whip up. This Chicken Mushroom Pot Pie is exactly that! It’s a little bit of Western comfort with a potential nod to Indian flavors – and honestly, it’s become a family favorite. I first made this when I was craving something warm and cozy on a rainy day, and it’s been a regular in my rotation ever since.

Why You’ll Love This Recipe

This pot pie is seriously a winner. It’s quick – ready in under 30 minutes! – and uses simple ingredients. Plus, it’s incredibly satisfying. The flaky puff pastry topping combined with the creamy, savory filling is just… chef’s kiss. It’s also a fantastic way to use up leftover rotisserie chicken, making it a perfect weeknight meal.

Ingredients

Here’s what you’ll need to make this comforting pot pie:

• 1 sachet Cream of Mushroom soup (approx. 28g)
• 2 cups water (480ml)
• 1 cup shredded leftover rotisserie chicken (approx. 150g)
• 2-3 tbsp mixed vegetables (green peas, carrots, beans) (approx. 30-45ml)
• 4 small puff pastry sheets (approx. 120g each)

Ingredient Notes

Let’s talk ingredients for a sec! Using a rotisserie chicken is a lifesaver when you’re short on time. It adds so much flavor without any extra effort. Don’t have rotisserie chicken? No problem! About 200-250g of cooked chicken will do nicely.

Now, about those veggies! I used green peas, but feel free to get creative. You could easily swap in some chopped cauliflower, potatoes, or even some spinach. If you want to lean into an Indian-inspired flavor, consider adding a little chopped carrot and peas – a classic combination in many Indian dishes! A tablespoon of chopped coriander (cilantro) stirred into the filling at the end is also a lovely touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (390°F). Grab four oven-safe ramekins and set them aside.
2. In a saucepan, whisk together the cream of mushroom soup powder and water until it’s nice and smooth.
3. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture starts to thicken. This usually takes about 5-7 minutes.
4. Now, stir in the shredded chicken and mixed vegetables. Let it simmer for another 2 minutes, just to warm everything through.
5. Divide the chicken and mushroom filling evenly among the ramekins.
6. Top each ramekin with a puff pastry sheet, gently tucking the edges around the filling.
7. Pop the ramekins into the preheated oven and bake for 15 minutes, or until the puff pastry is golden brown and beautifully flaky.
8. Let them cool for a few minutes before serving – trust me, it’s worth the wait!

Expert Tips

• Don’t overfill the ramekins! Leave a little space at the top for the puff pastry to puff up.
• For extra golden pastry, brush the top with a little milk or beaten egg before baking.
• If the pastry starts to brown too quickly, loosely cover the ramekins with foil.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken pieces and a vegan cream of mushroom alternative. There are some great options available these days!
• Gluten-Free Adaptation: Simply use gluten-free puff pastry sheets.
• Spice Level: Add a pinch of garam masala or chili powder to the filling for a little kick. My friend, Priya, swears by a tiny dash of cayenne pepper!
• Festival Adaptation: This is perfect for cooler months or festive gatherings. It’s such a comforting and heartwarming dish.

Serving Suggestions

This Chicken Mushroom Pot Pie is delicious on its own, but it’s even better with a side! I love serving it with a simple green salad or some roasted vegetables. A dollop of plain yogurt on the side also adds a nice cooling contrast.

Storage Instructions

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The pastry will lose some of its crispness, but it will still taste amazing!

FAQs

Let’s answer some common questions:

• Can I use frozen vegetables in this recipe? Absolutely! Just make sure to thaw and drain them before adding them to the filling.
• What is the best way to prevent a soggy bottom crust? Make sure your filling isn’t too watery. Also, baking the ramekins on a baking sheet can help.
• Can this pot pie be assembled ahead of time? Yes! You can assemble the pot pies and keep them refrigerated for up to 24 hours before baking.
• Can I use a different type of chicken, like tandoori chicken, for a more Indian flavor? Oh, that’s a fantastic idea! Tandoori chicken would add a wonderful smoky flavor.
• What side dishes pair well with Chicken Mushroom Pot Pie? A fresh green salad, roasted vegetables, or even a simple raita (yogurt dip) would be lovely.

Enjoy! Let me know in the comments if you try this recipe and what you think. Happy cooking!