Chicken Pot Pie with Morel Mushrooms Recipe

5 from 1 vote

This French version of chicken pot pie features morel mushrooms and a creamy port wine sauce. This is an adaptation of a recipe by Wolfgang Puck.

Course Main Course

Cuisine French

Keyword chicken pot pie, morel mushrooms

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 1456kcal

Cost $8

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.