Chicken (of the Woods) Pot Pie

We found a really nice Chicken of the Woods on a hike the other day. Since when cooked, this alien looking shelf mushroom (so much so that you can find it in scenes from Avatar as they built that fantasy world) has a mild taste and a very similar texture to chicken breast, we figured we’d play up those features. So, we started thinking of classic chicken dishes to make where we could swap out the poultry for this glorious fungus. The first thing that came to mind was chicken pot pie…so that’s what we did! We got to work by making a shortcrust pie dough to encase our pie. We then built a saucy filling with a rich flavour imparted by fresh rosemary and thyme from our garden along with a trio of celery, onions, and carrot (a classic culinary combo known as Mirepoix). In the end, these little pies wound up being a really fun and unique dinner!

Time: 75 Minutes


  • Short Crust Pie Dough
  • Onion
  • Celery
  • Carrot
  • Garlic
  • Fresh Rosemary
  • Fresh Thyme
  • Chicken of the Woods Mushroom
  • 2 Tablespoons Butter
  • 3 Tablespoons Flour
  • 2 Cups Vegetable Stock
  • Worcestershire sauce


  • Make your Short Crust Pie Dough ahead of time if making from scratch. Then, wrap it in plastic cling wrap, and set it aside on the counter to hydrate. If using store bought, allow it to defrost.
  • Dice your onions, celery, garlic, and carrots.
  • Melt your butter in a pan, and add your thyme and rosemary to build a base flavour. Then, add your onion, celery, and carrots. Sauté until they turn opaque and soften.
  • As your veggies cook, wash your mushroom, and remove any debris. Then, dice it. Once your veggies are ready, add your mushroom, and stir to combine. Sauté for another 5-7 minutes.
  • As your mushroom cooks, preheat your oven to 350 degrees F.
  • Roll your short crust pie dough out, and place it in the bottom of your pie dish(es)…we used our small cast iron pans. Use any leftover dough to form optional lattice work to sit atop your pie(s).
  • Once your mushrooms are cooked, sprinkle your flour into your veggie pan, and stir to combine and coat. Then, pour in your vegetable stock and a splash of Worcestershire sauce, and simmer to allow to thicken into a sauce around your ingredients.
  • Scoop your ingredients into your pie dough(s), arrange optional designs atop with extra dough bits, and bake for 30-35 minutes.
  • Plate, devour, and enjoy!

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