Chicken and Mushroom Miso Pot Pie

Ingredients

It’s still cozy. Still creamy. Still deeply comforting. But instead of leaning on cheese or heavy herbs, this version builds flavor with browned mushrooms, miso, a buttery roux, and just enough red pepper flakes to keep things interesting. And the sesame-topped puff pastry adds the perfect nutty crunch, the cherry on top, if you will.

It tastes familiar… but better. The miso gives it that subtle umami backbone, that wait… what is that? flavor, without overpowering anything else. Just be mindful with the salt as you go, since miso brings plenty of its own.

Ingredients below, full recipe is in my bio!

1 lb boneless, skinless chicken thighs or breasts

Kosher salt & freshly ground black pepper

1 tbsp olive oil

1 medium yellow onion, finely diced

2 medium carrots, finely diced

2 stalks celery, finely diced

½ tsp red pepper flakes (optional)

2–3 cups mushrooms, finely chopped (cremini, shiitake, or a mix)

5–6 cloves garlic, minced (to taste)

4 tbsp (¼ cup) unsalted butter

¼ cup all-purpose flour

½ cup dry white wine (optional)

1 cup low-sodium chicken broth

½ cup heavy cream

2 tbsp white or yellow miso paste

1 tsp soy sauce, to taste

½ tsp rice vinegar or lemon juice, to taste

½–1 cup frozen peas

1 sheet puff pastry, thawed

1 egg, beaten

Sesame seeds (white or black)

Flaky salt

Chives, for garnish