Miso Chicken Pot Pie Casserole

Serves 6
Tender chicken, sautéed mushrooms, carrots and leeks in a tangy white miso sauce, topped with a flaky puff pastry crust...this dish will leave any casserole basher speechless! And your guests wanting more. 


  • 2
    tbsp extra virgin olive oil
  • 1

    leek (white parts only), thinly sliced
  • 3

    carrots, peeled and sliced
  • 1 ½
    cups cremini mushrooms, chopped
  • 1 ½
    pounds chicken breasts, cubed 
  • 2
    tbsp all-purpose flour
  • 2
    tbsp sherry vinegar
  • 1
    tbsp white (shire) miso
  • 1
    tsp Dijon mustard
  • 1 ⅓
    cup chicken broth
  • 2
    tbsp parsley chopped
  • 1
    sheet puff pastry

  • egg + 1 tablespoon water, beaten


  • 1 Preheat oven to 400°F.
  • 2 In an oven-safe 12-inch sauté pan or cast iron skillet, heat oil over medium heat. Add leeks and carrots and sauté until soft, about 8 minutes. 
  • 3 Add mushrooms and chicken and sauté for 5 minutes. Sprinkle flour over, stir, and cook for 2 minutes.
  • 4 In a bowl, whisk to combine vinegar, miso, mustard, and broth. Pour over chicken, stir, and bring to a boil. Remove from heat.
  • 5 On a floured surface, roll puff pastry into a 12” x 12” square. Lay on top of chicken and tuck pastry edges in. Brush egg wash over pastry and cut 3 slits into the pastry with a knife to allow steam to vent. 
  • 6 Bake for 40 minutes until the pastry is golden. Serve.