Chicken & Mushroom Pie

I’ve officially decreed the week before the New Year as the “Eat Anything You Want Week” in an effort to clear my fridge out of the wonderful but calorie-heavy cheeses, cream, and sweets I have left over from my Christmas parties. It’s actually almost a chore to find ways to finish off all these rich foods, but not when it comes to making and eating this riff on chicken pot pie. Not only does it make great use of leftovers, but it takes some shortcuts to make it weeknight accessible. I customized it to my liking (meaning no peas), but you could certainly throw in whatever vegetables you have on hand.



Chicken & Mushroom Pie:* 

• Heat 1 tbsp. olive oil in a large skillet over medium-high heat.
• Add in 1 1/2 lb. bite-size pieces of boneless, skinless chicken breast and cook for 3-5 minutes.
• Add 8 oz. sliced cremini mushrooms, 6-8 sliced scallions, and 1 tbsp. butter to the pan.
• Stir in 2 tbsp. all-purpose flour for a minute, then add in 1-2 tbsp. heavy cream, 1 tsp. Dijon mustard, and 3/4 c. chicken stock.
• Stir the pan and let sauce thicken for 3-4 minutes and season well with salt and pepper.
• Pour chicken mixture into a baking dish and set aside.
• Flour a flat surface and add 1 sheet of thawed, cold puff pastry on top. 
• Roll out the puff pastry to slightly larger than the size of the baking dish and score with a paring knife in a criss-cross pattern.
• Place puff pastry over the baking dish, brush the top with a beaten egg, and place in a 400°F oven.
• Cook the pie for 20 minutes, or until crust is brown and crispy.
• Let cool for a minute, then divide onto plates or bowls and serve. 

Serves four
*Adapted from one of my new favorite cookbooks, Jamie Oliver's Meals in Minutes.