Mini Chicken Pot Pies with Mushrooms
Impress your guests this fall with Mini Chicken Pot Pies with Mushrooms. Ready-made vol-au-vent shells are generously filled with a creamy chicken and mushroom ragout making them a quick and easy dinner party appetizer, perfect for special occasions such as Thanksgiving.
Also known as ragout fin (fine stew) in France, this classic appetizer wins you over with its creamy and rich velouté sauce (a roux-based white sauce) filled with finely diced chicken, along with mushrooms which and served in a puff pastry shell or vol-au-vent.
These puff pastry chicken pies are often served as a gourmet entrée, especially in Germany at Christmas time. Follow this easy-to-make 25 minute recipe and create this classic restaurant-quality appetizer at home with only a few ingredients.
For more easy fall recipes, check out my shrimp stroganoff and French onion pasta as well.
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Mini Chicken Pot Pies
Ingredients
- 3 tbsp butter
- 400 g chicken breasts 2 pieces, diced
- 1 cup leek thinly sliced
- 2 cups button mushrooms sliced
- 1 tsp cornstarch
- 3/4 cup heavy cream
- 1 tsp thyme fresh or dried
- 1 tsp salt
- 1/4 tsp ground black pepper
- 4 large vol-au-vents or 8 small ones
Instructions
- Preheat your oven according to the instructions on the vol-au-vent packaging. Once done, set them aside.4 large vol-au-vents
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced chicken breasts to the skillet and cook until they are no longer pink in the center and have a nice golden color. This should take about 5-7 minutes. Season the chicken pieces with salt and freshly ground pepper. Remove them from the skillet and set it aside.3 tbsp butter, 400 g chicken breasts, 1 tsp salt, 1/4 tsp ground black pepper
- In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and leeks to the skillet. Sauté them until they are tender and any liquid released by the mushrooms has evaporated. This will take approximately 5 minutes. Season with salt, freshly ground pepper, and thyme.1 cup leek, 2 cups button mushrooms
- Sprinkle the cornflour over the sautéed vegetables. Stir well to combine and gradually pour in the heavy cream, stirring continuously to avoid lumps. Add the cooked chicken back to the skillet and mix well with the creamy mushroom and leek sauce. Season the sauce to taste with thyme, salt, and pepper.1 tsp cornstarch, 3/4 cup heavy cream, 1 tsp thyme
- Generously add the creamy chicken ragout into each vol-au-vent.
- Garnish with a sprig of fresh thyme or some additional cracked black pepper. Serve immediately.
Notes
Nutrition
Ingredients and substitutions
- Vol au vents – I use ready-made French puff pastry shells for convenience but you can certainly make vol-au-vent cases yourself.
- Chicken – Tender chicken breasts work best but you can also use chicken thigh fillets.
- Mushrooms – White button mushrooms create a light-colored sauce but you can also use chanterelles.
- Leek – Leek adds extra flavor and color to this chicken pot pie. You can substitute it with an onion as well.
- Cream – Full-fat cream works best but you can also opt for a lower-fat product.
- Butter – Salted or unsalted can be used for this dish.
- Cornstarch – It thickens the creamy chicken and mushroom sauce.
- Thyme – Fresh or dried thyme complements the chicken flavor.
- Seasoning – Add salt and freshly ground pepper to taste.
Variations
- Veal ragout: Use diced veal instead of chicken to create the original version of this popular appetizer.
- Seafood ragout: Add shrimp, scallops, and fish, or a mix to the creamy sauce for a light and ocean-inspired twist with a touch of white wine.
- Vegetarian: Omit the meat and opt for more sautéed vegetables including peas, celery, and carrots.
- Truffle: Add an earthy truffle note with truffle oil, paste, or freshly shaved truffles on top of the ragu pies.
- Mustard: Add some spice to the pot pies by incorporating 1 tsp of Dijon mustard into the sauce.
