Introduction

This cozy chicken and mushroom pot pie is a comforting classic perfect for family dinners. Tender chicken, earthy mushrooms, and hearty vegetables come together in a creamy sauce, all wrapped in a flaky homemade crust. It’s a satisfying dish that warms both body and soul.

The image shows a white round pie dish filled with a creamy chicken and mushroom pot pie. The pie has a thick, golden-brown, flaky crust that covers the top completely with some decorative leaf shapes on the upper crust. One large slice is cut out, revealing the creamy filling inside made of chunks of white chicken, sliced mushrooms, and bits of bacon in a light, smooth sauce. The dish sits on a white marbled surface with a blue and white striped cloth partially under the plate. Fresh green herbs and black peppercorns are scattered around the scene, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken thighs, diced
8 oz cremini mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
4 cups chicken broth
1 cup heavy cream
1/4 cup all-purpose flour
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
For the crust:

2 cups all-purpose flour
1 tsp salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water

1 egg, beaten (for egg wash)

Instructions

Step 1: Prepare the crust. In a large bowl, mix 2 cups of flour and 1 teaspoon of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Cook the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the diced chicken thighs with salt and pepper, then add them to the pan. Cook until lightly browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
Step 3: Sauté the vegetables. In the same skillet, add the diced onions, carrots, and mushrooms. Sauté for 5–7 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.
Step 4: Make the sauce. Sprinkle 1/4 cup of flour over the sautéed vegetables and stir to combine. Gradually add 4 cups of chicken broth while continuously stirring to avoid lumps. Bring the mixture to a simmer, and cook for about 5 minutes until thickened.
Step 5: Add cream and seasoning. Stir in the cup of heavy cream, dried thyme, dried rosemary, and cooked chicken. Add the frozen peas, and season with salt and pepper to taste. Remove from heat and let it cool slightly.
Step 6: Preheat the oven to 400°F (200°C).
Step 7: Assemble the pot pie. Roll out the chilled dough on a floured surface to fit your pie dish. Place the dough in the bottom of the dish, allowing excess dough to hang over the edges. Pour the chicken and mushroom filling into the pie crust.
Step 8: Add the top crust. Roll out the second half of the dough and lay it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top for steam to escape. Brush the crust with the beaten egg for a golden finish.
Step 9: Bake the pot pie for 30–35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
Step 10: Slice, serve warm, and enjoy the cozy flavors!

Tips & Variations

Use leftover roast chicken to save time without sacrificing flavor.
Swap heavy cream for half-and-half for a lighter filling.
For extra flakiness, chill the assembled pie before baking.
Add fresh herbs like parsley or sage for a bright, fresh touch.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 20–25 minutes until heated through. Pot pie also freezes well; freeze unbaked for up to 2 months and bake from frozen, adding extra baking time.

How to Serve

The image shows a round pie with a golden-brown, flaky crust broken open to reveal a creamy mushroom filling inside. The crust is thick, with crimped edges and a shiny, slightly crispy top. Inside, the filling has a light beige color with visible slices of soft, cooked mushrooms mixed in a smooth, creamy sauce. The pie is placed on a white plate set on a white marbled surface, with a sprig of fresh green herbs on top of the pie for decoration. Nearby, a spoon with a silver handle rests on the surface, and part of another pie is visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making my own?

Yes, store-bought pie crust can be used for convenience. Just be sure to follow the baking instructions on the package and adjust the filling preparation accordingly.

What can I substitute for cremini mushrooms?

You can use white button mushrooms or shiitake mushrooms as alternatives. They will provide a similar texture and earthy flavor to the filling.