Mason Jar Chicken Pot Pie

Say hello to fall with this amazing twist on the original chicken pot pie with mushrooms and spinach!

xoxo,

Paula

Mason Jar Chicken Pot Pie

Ingredients:

6-8 Mason jars

1 pkg. Pre-made pie dough

2 Chicken breasts, boneless and skinless

Salt, to season

Pepper, to season

1 tbsp. Flour

2 tbsp. Butter

2 tbsp. Olive oil

12-16 oz. Mushrooms, sliced

2-3 Shallots, halved and thinly sliced

3 cloves Garlic, minced

2 tbsp. Butter

2 tbsp. Olive oil

2 cups Potatoes, diced

2 sprigs Thyme

1/4 cup Flour

2 cups Chicken stock

1 cube Chicken bouillon

1 handful Parsley, chopped

1/2 cup Cream

Parmesan cheese, to top

Heat oven to 375 degrees. Prep a frying pan over medium heat and a pot over medium-high heat. Cut chicken into bite size pieces and season with salt, pepper, and flour. Add the butter and olive oil to the pan to melt, then add the chicken. Cook until almost cooked through. Add the garlic and continue cooking until its browned. Remove the chicken from the pan but leave the oily remainder for later.

In the pot, melt another helping of the butter and olive oil. Add in the mushrooms and let cook down. Add in the shallots and sauté. Season with salt and pepper. Once the shallots have softened, add in the spinach and continue sautéing until it shrinks.

Add the potatoes to the pan the chicken was in, along with the thyme. Once softened a bit, add in the chicken and flour. Continue to cook for a couple minutes, or until the flour is all stirred in and the taste is cooked out. Add the entire pan to the vegetable mixture. Add chicken stock. Once up to a simmer, add in the chicken bouillon. Simmer for 10-15 min., or until the mixture has thickened a bit. Add in the parsley and cream and stir altogether.

With your mason jar lids, cut out circles of the pre-made pie dough so that you have two discs per jar. Place half of these on a prepped baking sheet and the other half in each jar. Place into the oven until golden brown and crispy.

Once out of the oven, ladle in the soup to fill each mason jar. Sprinkle with parmesan cheese on top, then place into the oven for 15 min. Place the other half of the pie circles on top of each jar to finish off in the oven for another 2-3 min. Garnish with more parsley, and serve!