Spinach Mushroom Chicken Pot Pie with Puff Pastry
Chicken pot pie is one of those ultimate comfort foods. It hits on a cold day or just when you want to feel cozy. This spinach mushroom chicken pot pie takes that comfort to a veggie-packed level.
Shockingly, I was not a fan of it as a kid. Don’t worry, I’m an uber fan now.
I mean, how can you go wrong with a gravy-like mixture filled with all the hearty goods and topped with flaky puff pastry crust? You can’t.
If you’re ready to take your pot pie to new flavor towns (+colors) and pack it with nutrients for a hearty meal, then this recipe is about to be a new staple in your home.
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SPINACH MUSHROOM CHICKEN POT PIE
Now, I’m going to address the elephant in the room: she’s green. This baby is packed with spinach, which lends it that gorgeous green color, though not a spinach-y taste.
I find that spinach is one of those great veggies to “sneak” into many dishes (chili, bolognese, tacos, etc) where its flavor goes undetected. If anything, I see spinach as a flavor sponge, soaking up all the other goodies in the dish and making it even better.
With the addition of the mushrooms, chicken (cooked in the pot for extra flavor!), and more, this baby is nutrient-rich and flavor-packed!
How to prevent your puff pastry from getting soggy: You want to ensure your filling is completely cool before topping with your puff pastry. Any extra steam can soften the pastry before it has time to crisp in the oven. Also, make sure your puff pastry is cold! If it’s been sitting out for a minute, pop it back in the fridge before topping.
INGREDIENTS
- Puff pastry: Forms the flaky, golden crust that tops the pot pie
- Egg: To brush onto the pastry as an egg wash for a golden finish
- Garlic: Roasted for a sweet, mellow base flavor that deepens the filling
- Olive oil: For roasting the garlic and searing the chicken
- Chicken: The hearty, protein-rich base of the filling
- Chicken broth: To turn the filling into a sauce
- Baby bella mushrooms: Add a unique umami depth to the filling
- Carrots: Bring a light, natural sweetness and balance
- Onion: For flavor in the pot pie filling
- Yellow potatoes: For heartiness and a comforting starchy texture
- Fresh spinach: Adds color, nutrients, and a mild flavor that absorbs the sauce
- Flour: Thickens the filling into a rich, creamy pot pie gravy
- Butter: For richness to create a roux base
- Prosecco or dry white wine: Adds acidity and a unique flavor to the filling
- Milk: Softens and adds a creamy texture to the sauce
- Salt and Pepper: Enhances and balances all flavors in the filling
- Thyme, Parsley, and Sage: Brings the herby flavor and classic savory pot pie warmth
Can I skip the prosecco in this recipe? The prosecco in this recipe takes the flavor up big time! While you can skip it, I highly recommend keeping it in, as it adds a depth of flavor you just aren’t going to get if you omit it.
HOW TO MAKE SPINACH + MUSHROOM POT PIE
Start by roasting your head of garlic…
Preheat the oven to 375°F to begin preparing this spinach mushroom chicken pot pie. Trim the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for about 40 minutes until soft, golden, and fragrant.
Prepare your spinach mushroom chicken pot pie filling…
While the garlic roasts, heat a Dutch oven over medium-high heat and season the chicken breasts or thighs with salt and pepper. Sear the chicken in olive oil for 3 to 4 minutes per side until browned, then remove and set aside.
Add more olive oil to the pot, and sauté diced carrots, onion, and mushrooms with salt and pepper until softened and lightly browned. Stir in the spinach and herbs, cooking until wilted and fragrant.
Pour in the prosecco or dry white wine to deglaze the pan, scraping up any browned bits for extra flavor. Cook until the liquid is mostly absorbed into the vegetables.
Make a roux and finish your filling…
Sprinkle in the flour and stir to coat the vegetables evenly, then add the butter to form a thick roux. Mix until the filling becomes paste-like and well combined.
Squeeze the roasted garlic into the pot and stir in the diced parboiled potatoes. Add the chicken broth and return the browned chicken to the pot, ensuring it is mostly submerged in the liquid.
Bring the mixture to a boil, then reduce the heat and simmer for 25 to 30 minutes until thickened into a stew-like consistency. Stir occasionally and scrape the bottom of the pot to prevent sticking.
Remove the chicken, shred it, and return it to the pot before stirring everything together. Pour the filling into a greased baking dish and allow it to cool before adding the pastry.
Top and bake your pot pie…
Increase the oven temperature to 400°F and roll out the cold puff pastry to about ⅛-inch thickness. Cut into small rectangles and place them over the cooled filling, leaving gaps for steam to escape.
Whisk together the egg and a splash of water to create an egg wash, then brush it over the puff pastry. Bake for 30 to 35 minutes until the crust is puffed, golden, and crisp.
Allow the spinach mushroom chicken pot pie to cool for at least 20 minutes before serving. This resting time helps the filling set for a creamy, sliceable texture.
3 reasons you’ll love this spinach mushroom chicken pot pie
TIPS & VARIATIONS
- Browning and cooking the chicken in the pot adds so much extra flavor to both the filling and the chicken itself. You can add pre-cooked chicken, but you won’t get as much flavor.
- You can swap the prosecco for any dry white wine. I don’t recommend omitting this (don’t worry the alcohol cooks off!) as it adds a key flavor.
- You’re welcome to add any other herbs you love in pot pie, rosemary would be AMAZING!
- To ensure your puff pastry doesn’t get soggy, make sure your fillling is completely cool before topping and your puff pastry is cold. For extra soggy-prevention, lightly sprinkle a little flour over the top of your cooled filling before topping with the pastry, for an added drying barrier.
MAKING AHEAD & STORING
You can prep the spinach mushroom chicken pot pie filling the night before and store it covered in the fridge. Once ready to bake, remove the cover, top with your puff pastry, and brush with egg wash!
Once baked and fully cooled, your pot pie will keep in an airtight container in the fridge for up to 3 days.
MORE SAVORY BAKING RECIPES
- Buffalo Chicken Appetizers
- Chicken Hand Pies
- Tartiflette Galette with Potatoes, Bacon, and Cheese
- The Best Vegetable Pot Pie
- French Onion Puff Pastries with Gravy
EQUIPMENT YOU’LL NEED
Equipment
- Heavy Bottomed Pot
- 9" x 13" Baking Dish
- Spoons
- Measuring Cups
- Measuring Spoons
- Pastry Cutter or Pizza Cutter
- Foil
- Forks
Ingredients
- 1 sheet puff pastry homemade or storebought
- 1 egg
- 1 head of garlic
- 1 tbsp olive oil
- 2 large chicken breasts or 4 chicken thighs or 4 chicken thighs
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 ½ cup baby bella mushrooms thinly sliced
- 1 cup carrots finely diced (1 large carrot)
- 1 ½ cups onion diced (1 large onion)
- 1 cup yellow potatoes parboiled* and diced (approx 1 large potato)
- 2 cups fresh spinach finely chopped
- 4 tbsp flour
- 3 tbsp butter
- ½ cup prosecco or dry white wine
- ½ cup milk
- 1 ½ tsp salt plus extra for chicken
- ½ tsp pepper plus extra for chicken
- 1.5 tbsp fresh thyme chopped
- 1 tsp dried parsley
- ½ tsp dried sage
Instructions
ROAST GARLIC
- Preheat your oven to 375°F
- Trim ¼-inch off the top of your head of garlic so you can see the tops of the cloves, but the bulb stays intact. Place on a piece of foil and top with a teaspoon of olive oil. Wrap the garlic bulb up in foil, place on an oven rack, and bake for 40 minutes. Remove from the oven and set aside
FILLING
- Heat a dutch oven (or heavy-bottomed pot) on the stove over medium-high heat
- Salt and pepper both sides of your chicken
- Add a tablespoon of olive oil to your dutch oven and brown your chicken, about 3-4 minutes per side
- Remove your chicken from the pot and set on a plate
- Add another tablespoon of olive oil to the pot along with your diced carrots, onion, mushrooms, salt, and ground pepper. Saute for 7-8 minutes until cooked down and the mushrooms and onions start to get some color on them
- Add in your spinach and herbs, stir and cook an additional 1-2 minutes
- Add in your prosecco and use it to scrap any bits off the bottom of the pot. Cook until prosecco is absorbed into the veggie mix
- Add in your 4 tablespoons of flour, stirring to evenly coat your veggies, then add in your butter. Combine until you have an almost paste-like mixture
- Squeeze your roasted garlic into the pot and add your diced parboiled potatoes. Stir to combine
- Add in your chicken broth, and stir to bring everything together before laying your browned chicken into the pot, making sure it’s mostly covered, and bringing the pot to a boil
- Lower the heat and simmer for 25-30 minutes, until the mixture has thickened. Be sure to stir occasionally, scraping any bits off the bottom. When done, it should resemble a stew-like texture
- Remove from the heat and take your cooked chicken from the pot, then shred it before stirring it back in
- Grease a 9”x12” pan and pour your pot pie mixture in, smoothing out to an even layer. Allow to cool to warm (very important, you don’t want the mixture to be hot before layering on your puff pastry!)
PUFF PASTRY*
- Preheat your oven to 400°F
- Roll your cold puff pastry to ⅛-inch thick, and cut into small 2”x3” rectangles
- Gently place the cold squares on top of your cooled pot pie mixture, leaving gaps between and around the edges to allow your mixture to vent while it bakes
- In a bowl, beat together your egg and a splash of water. Gently brush your egg wash on top of your crust and immediately place it into the oven
- Bake for 30-35 minutes until your crust is puffed and golden
- Remove from the oven and cool for 20 minutes before serving
