Chicken Pot Pie with Sweet Corn, Huitlacoche, Chanterelle and Lobster Mushrooms

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  • 1/2 cup (1 stick) butter
  • 1 yellow onion, finely diced
  • 6 ounces raw chicken breast, diced into 1/4-inch pieces
  • 1 cup sweet corn, sliced off the cob
  • 3 cups huitlacoche (optional)
  • 1/3 cup all-purpose flour
  • 3 cups chicken stock, warmed
  • 1/2 cup heavy cream
  • 6 ounces braised chicken thigh, pulled or shredded
  • 1 cup carrot, finely diced and blanched
  • 1 cup chanterelle mushrooms, diced and sautéed
  • 1 cup lobster mushrooms, diced and sautéed
  • 4 sprigs thyme, leaves removed
  • 4 tablespoons parsley, chopped
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • Lemon juice, to taste
  • Salt, to taste
  • 1 package puff pastry, thawed
  • 1 large egg, beaten


Preheat oven to 400°F.

In a 1.5 quart shallow Dutch oven, melt butter and sauté onion over medium heat for 10 minutes or until translucent. Add chicken breast and cook 2 minutes. Add corn and huitlacoche and cook 4 minutes until chicken is cooked through. Add flour and reduce heat to low; cook and stir for 2 minutes. Add stock and simmer, while continually whisking, for 2 minutes until thick. Add cream, chicken thigh, carrot, chanterelle mushrooms, lobster mushrooms, thyme leaves, parsley and TABASCO® Sauce. Cook 5 minutes until hot and thick. Season to taste with lemon and salt.

Top Dutch oven containing pie ingredients with puff pastry, with edges over the sides about 1 inch and cut to shape. Cut slits in the top to allow steam to escape and brush with egg.

Bake 35-45 minutes until golden brown.

Makes 2-4 servings.

Created by Chef Jamie Malone and Chef Erik Anderson

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