Keeping it simple but delicious with these Creamy Garlic Mustard Chicken Pot Pies with a flaky puff pastry crust. Definitely not your average pot pie. Every bite melts in your mouth. Not only do these pot pies taste divine, but they’re also super easy to make as well. Perfect for the cold winter nights ahead!
Each bite has creamy chicken, sweet carrot, a slight tang from the mustard and of course the perfectly flaky pastry. Yum.
Pies are always a winner in this house… and today’s recipe may just become our new favourite.
This is one of those recipes that warms the soul. Whether it’s cold and dreary outside, or you’re just craving something to make you feel warm and cozy inside, this recipe is for you.
The recipe starts out a lot like a chicken soup recipe. I add onion, garlic, carrot and thyme to the chicken to really give the pot pie sauce flavour. Deglaze with white wine and pour in a good amount of chicken broth. Let everything simmer until the sauce thickens and then add the cream and parmesan cheese. Guys this sauce is so so creamy and delicious… you will LOVE it.
Fill four ramekins with the filling and top with a circle of puff pastry. Poke a couple of holes in the top and brush with some egg wash to ensure the pastry turns a lovely golden brown.
That crust… it’s golden, flaky, and just delicious. It immediately gets you excited for dinner.
If you have guests this week or are just in need of a yummy dinner to come home to after a long day, you need to make these pies. I am yet to meet anyone who hasn’t loved this dish on a cold, crisp night. It’s warm, cozy, and perfect for eating while snuggled up on the couch, wrapped in a fuzzy blanket.
Here are some more tasty pies you might like…
- Thai Green Chicken Curry Pot Pies
- Chunky Steak and Red Wine Pies
- Creamy Chicken, Mushroom and Bacon Pies
And finally, if you like these Creamy Garlic Mustard Chicken Pot Pies be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
CREAMY GARLIC MUSTARD CHICKEN POT PIES
Course: DinnerDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesCreamy and delicious pot pies for a cold winter night.
Ingredients
1 sheet frozen puff pastry
2 chicken breasts, cut into small cubes
1 yellow onion, finely diced
1 large carrot, finely cubed
4 cloves garlic, minced
1 tsp dried thyme
1 tbsp plain flour
1/2 cup white wine (or water if you’re alcohol-free)
1 tbsp dijon mustard
2 tbsps seeded mustard
2 cups chicken stock
1/2 cup cream
1/2 cup parmesan cheese, grated
1 egg, beaten
Directions
- In a large pan on medium heat cook the chicken, onion and carrot in a splash of oil. Season with salt and pepper. When the chicken is cooked through, stir in the garlic, thyme and flour and continue to cook for another minute. Deglaze with white wine, then add in the mustards and chicken stock. Let simmer for about 10 minutes.
- Meanwhile, defrost the pastry and cut out circles the size of your ramekins.
- When the sauce has thickened stir through the cream and parmesan. Let simmer for another 2 minutes before pouring the filling into ramekins and top with the pastry. Poke a couple of holes in the top and brush with egg wash.
- Bake in the oven at 180 degrees C for 15-20 minutes, or until the pastry has browned.
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