Creamy mushroom chicken pot pie

Creamy mushroom chicken pot pie

This recipe started off as my regular easy creamy mushroom chicken ragout that I usually mix with either farfel or some noodles, but ended up as a pot pie this time. The flaky puff pastry on top takes it up to a whole new different level. Enjoy!

Ingredients:

1 onion chopped

1 t crushed garlic

2 T oil

16 oz canned mushroom chopped small 

1 lb cubed chicken cutlets

2 T flour

salt and pepper to taste

3 T osem mushroom soup mix

flaky dough squares (I used the 5" squares)

1 egg beaten

Instructions:

Heat oil and sautee onions for 5-6 minutes. Add mushrooms and sautee for another 10 minutes. Cover chicken cubes in flour and add it to the pan. Brown chicken cubes each side for a few minutes, Mix mushroom soup mix with 2 cups of hot water and pour it over the chicken and musrhoom sautee. Simmer on low for another 10 minutes. 

Heat oven to 375

Put each portion of chicken with mushroom and some sauce in oven proof ramekins. Spread flaky dough squares over the top and stretch it over the edges of the ramekins.Cut a few small holes for more even baking.

 Brush top of flaky dough with eggs and bake it on 375 for 15-20 minutes, until dough is golden brown and all puffed 

Bon appetit