Chicken Parmesan Pot Pie with Mushrooms

December 1, 2010 · 27 comments

filed in: Chicken/Poultry,Dairy,Main Courses,Vegetables

Chicken Parmesan Pot Pie with Mushrooms

I recently read an article that identified the top comfort foods in America based on the results of a poll. A few of the dishes that made the grade startled me. Gelatin? Tuna casserole? But it didn’t surprise me in the least that chicken pot pie was ranked well up the list of comfort food favorites. It certainly is a popular main course in my family, particularly during the fall and winter months.

I love chicken pot pie any old which way, even when made entirely from leftovers (yes, I do that too). However, in this recipe I set out to develop a more “luxe” version of the dish, well suited to a Sunday family dinner or when company is expected. Here white wine, mushrooms, leeks, artichoke hearts, fresh thyme, and parmesan cheese add new flavor notes to this favorite one-dish meal without adding to the cook’s time needed to assemble or bake it.


For the filling:

1 1/2 pounds boneless, skinless chicken breasts or thighs
3 medium leeks, well rinsed and dark green leaves removed
1/2 cup baby carrots
2 cups chicken broth
1/2 cup dry white wine
2 teaspoons fresh (or 3/4 teaspoon dried) thyme leaves
2 tablespoons vegetable oil
12 ounces fresh mushrooms (I used creminis), halved or quartered if large
1/2 cup sliced red bell pepper
2 garlic cloves, peeled and finely minced
3 tablespoons flour
(Optional) 2 tablespoons cream or half-and-half
1 cup frozen or canned artichoke hearts, rinsed and drained
Salt and pepper, to taste
1/4 cup grated parmesan cheese

For the topping:

An 8″ x 12″ rectangle of prepared puff pastry dough, thawed
1 egg white mixed with 1 teaspoon water in a bowl
2 tablespoons grated parmesan cheese
1 teaspoon fresh (or 1/4 teaspoon dried) thyme


  1. Combine the chicken, leeks, carrots, broth, wine, and thyme in a saucepan and simmer for approximately eight to ten minutes until the chicken is cooked through. Transfer the chicken, leeks, and carrots to a plate. When they are cool enough to handle, tear the chicken into pieces and cut the leeks into one-inch lengths. Reserve the broth for later use in this recipe.
  2. In a large frying pan, sauté the mushrooms and bell peppers in the oil on medium-high heat, stirring often, until lightly browned. Reduce the heat to medium, add the garlic and flour, stir in well until no flour lumps remain, and sauté for an additional minute. Add the cooked chicken, leeks, and carrots.
  3. Gradually add the reserved broth/wine mixture and optional cream (if the latter is used), stirring continuously as you do so. Simmer for 5-10 minutes until the sauce has thickened. Gently stir in the artichoke hearts. Taste and correct the seasoning, if needed, by adding salt and pepper. Spoon the mixture into an 8″ x 12″ glass or ceramic baking dish and sprinkle with parmesan.
  4. Place the puff pastry dough on a work surface lightly dusted with flour. Cut the dough into 12 pieces, as shown in the photo above. Brush the top surface of the dough with the egg white/water mix and sprinkle with the parmesan and thyme. Lay the cut dough on top of the chicken in the baking dish, as shown in the photo above. (See notes below the recipe.)
  5. Bake at 400 degrees F for 15-20 minutes until the pastry is cooked through and browned. Serves 6.

Although I prefer to bake the pastry topping in the same pan with the chicken, as described above, I should note that a higher rise can be achieved in the puff pastry by baking it separately on a parchment paper lined baking sheet at the same time as the chicken. If you prefer this option, simply position the cooked pastry on the chicken after baking and then serve.

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Leave a Comment

{ 27 them below or add one }

Heather Lampman August 28, 2012 at 5:20 pm

I’m a knowledgable home cook who knows a great recipe when I see it. I love this site! I will write it down and visit often. Thanks for sharing!


Susan: My Food Obsession December 13, 2010 at 6:39 am

This pie looks delicious!


Cookin' Canuck December 8, 2010 at 11:10 pm

Gelatin? Really? I’ll pass on that, but certainly won’t pass on this veggie-loaded chicken pot pie. I love that you used puff pastry for the crust.


Robyn | Add a Pinch December 7, 2010 at 8:56 pm

Oh my goodness this look scrumptious! Your photographs are gorgeous.


Ingrid December 7, 2010 at 6:25 pm

Love this pot pie…been looking for a great recipe like this!


My Man's Belly December 7, 2010 at 12:45 pm

This looks delicious…and easy. The easy part is what I’m looking for this time of year.


blackbookkitchendiaries December 6, 2010 at 3:32 pm

your pictures are just stunning!! i really love how lovely this looks.


SMITH BITES December 6, 2010 at 11:05 am

believe it or not, i hated pot pie as a kid but that was probably because my mom always bought those god-awful frozen Banquet things – ugh!! doughy, starchy, more sauce/veg than anything else. but once i became a grownup (yes, i am officially a grownup now) and learned how to make my own, now it’s ‘yes, please’!


Barbara December 7, 2010 at 5:36 am

I can relate to that! I occasionally had those “god-awful” Banquet things when I was a budget-challenged student. I didn’t mind eating them then, or virtually anything else that was remotely edible. But homemade is better and doesn’t take much more time to make.


Jackie December 4, 2010 at 6:39 pm

I was wondering if I could leave out the artichokes and replace it with frozen baby peas, about 1 cup.


Barbara December 4, 2010 at 6:46 pm

I think that would work well, Jackie. That approach would lend a Chicken a la King flavor to the pot pie, which I’ve tried before and liked very much.


Karen December 3, 2010 at 10:58 pm

I’ve never been a big fan of pot pies, but this is fabulous! I love how dressed up this dish with parmesan and thyme sprinkled on top of the puff pastry. Mmmm…


Jennifer (Savor) December 3, 2010 at 10:19 am

My first time here – what a beautifu blog!


Suzanne December 3, 2010 at 10:07 am

Holy smokes! Headed out for some puff pastry and chicken! Believe it or not, I believe I have the rest on hand. This looks like exactly what I envisioned my dinner being in my dreams last night. Most excellent!


Beth December 2, 2010 at 7:19 pm

Like you, I usually make my pot pies from leftovers. But this is a recipe worth making from scratch! Thanks for sharing!


Megan December 2, 2010 at 10:50 am

Uh-oh! Did I find a typo error??? Did you say the cream was optional??? It could only add to the “luxe” aspect! This looks wonderful with the artichokes and leeks. Upscale indeed. If you ever can’t find the puff pastry, try the croissant dough. It makes a good substitute for the puff pastry.


Barbara December 2, 2010 at 11:26 am

Thanks for sharing the tip on the croissant dough, which I haven’t seen. Homemade parmesan biscuits would actually be ideal for this recipe, but I was trying to keep things simple, quick, and easy.


Faith December 2, 2010 at 10:49 am

I love your version! It’s light and healthy! Looks so good.


Mags December 2, 2010 at 10:24 am

I love that this is assembled in a casserole dish with each person getting a square of the puffed pastry. Lovely dish.


srithasan December 2, 2010 at 9:46 am

Chicken Parmesan Pot Pie with Mushrooms is a Delicious Recipe. & Its Lovely to Eat.


marla {family fresh cooking} December 2, 2010 at 9:08 am

Not surprising at all that the pot pie ended up on the favorites list. Your “luxe” version looks great. You also kept it reasonably light – to be enjoyed anytime with no guilt at all. Nourishing & fabulous meal. xo


Lana @ Never Enough Thyme December 1, 2010 at 9:57 pm

Luxe is right! What an elegant version of a usually ordinary recipe. Bravo!


Kim Beauchamp December 1, 2010 at 9:40 pm

I’m so glad that you shared this recipe. I think I have a certain aversion to making things with any sort of pastry on the outside (I’ve surrendered to using pre-made pie crusts for most of my pies after multiple failed attempts to master the elusive perfect crust). This is right up my ally; do what you can do well (the filling), and leave the rest to the puff pastry fairies. Definitely on my winter menu queue.


HoneyB December 1, 2010 at 7:28 pm

Looks delicious. I really love the mushrooms and the topping – awesome!


MIchelle December 1, 2010 at 4:09 pm

This sounds delicious! Love the idea of the parmesan!


Heather Davis December 1, 2010 at 2:39 pm

Barbara – chicken pot pie another winter staple! Looks divine as always. Hx


Melanie December 1, 2010 at 1:52 pm

Luxe is right! This looks not only comforting but downright elegant and gorgeous. Delicious recipe!


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