Cozy Chicken and Mushroom Pot Pie Recipe

Introduction

This Cozy Chicken and Mushroom Pot Pie is the perfect comfort food for chilly days. Packed with tender chicken, sautéed mushrooms, and a creamy filling wrapped in a flaky homemade crust, it’s sure to warm you up from the inside out.

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 (for filling)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cups all-purpose flour (for crust)
• 1 tsp salt (for crust)
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Prepare the crust by mixing 2 cups of flour and 1 tsp of salt in a large bowl. Add cold, cubed butter and cut or rub it in until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until the dough forms a ball. Wrap it in plastic and refrigerate for at least 30 minutes.
2. Step 2: Heat 2 tbsp of olive oil in a large skillet over medium heat. Season diced chicken thighs with salt and pepper, then cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Step 3: In the same skillet, sauté diced onions, carrots, and mushrooms for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. Step 4: Sprinkle 1/4 cup flour over the vegetables and stir well. Gradually pour in 4 cups chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook for 5 minutes until thickened.
5. Step 5: Stir in heavy cream, dried thyme, dried rosemary, and the cooked chicken. Add frozen peas and season with salt and pepper. Remove from heat and let the filling cool slightly.
6. Step 6: Preheat your oven to 400°F (200°C).
7. Step 7: Roll out the chilled dough on a floured surface to fit your pie dish. Place dough in the dish, letting excess hang over the edges. Pour the filling evenly into the crust.
8. Step 8: Roll out remaining dough and cover the filling. Trim excess dough and crimp edges to seal. Cut small slits in the top for steam. Brush with beaten egg for a golden crust.
9. Step 9: Bake the pot pie for 30-35 minutes, until crust is golden brown. Allow it to cool for a few minutes before serving.
10. Step 10: Slice, serve warm, and enjoy the cozy flavors!

Tips & Variations

• Substitute chicken thighs with breast if you prefer leaner meat, but keep thighs for juiciness.
• For added flavor, stir in a splash of white wine when making the sauce before adding broth.
• Use frozen puff pastry for a quicker crust option.
• Add herbs like parsley or tarragon for a fresh twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F (175°C) until warmed through to keep the crust crispy. The pot pie can also be frozen before baking; thaw overnight in the fridge and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for the filling?

Yes, you can use pre-cooked chicken to save time. Just add it to the sauce at the end of cooking to warm through without overcooking.

How can I tell when the pot pie crust is done?

The crust should be golden brown all over and feel firm to the touch. If edges brown too quickly, cover them with foil halfway through baking.

Cozy Chicken and Mushroom Pot Pie Recipe

Print Recipe

★★★★★

4.4 from 93 reviews

This Cozy Chicken and Mushroom Pot Pie combines tender chicken thighs, savory mushrooms, and hearty vegetables in a creamy sauce, all encased in a flaky homemade crust. Perfect for a comforting dinner, this pot pie offers rich flavors and satisfying textures baked to golden perfection.

• Author: Cleo
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Filling:

• 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

For Brushing:

• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the crust: In a large bowl, mix 2 cups of flour and 1 tsp 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.
2. Cook the chicken: In a large skillet, heat 2 tbsp of olive oil 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.
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.
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.
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.
6. Preheat the oven: While the filling cools, preheat your oven to 400°F (200°C).
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.
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.
9. Bake the pot pie: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
10. Serve and enjoy: Slice the pot pie, serve it warm, and enjoy the cozy flavors that fill your home!

Notes

• Ensure the chicken is cooked through before removing from the skillet to avoid undercooked poultry.
• For a flakier crust, keep the butter as cold as possible before incorporating into the flour.
• You can substitute cremini mushrooms with button or shiitake mushrooms depending on availability.
• Use a pie dish about 9 inches in diameter for best results.
• Allow the filling to cool slightly before adding it to the crust to prevent sogginess.
• Rest the pie for a few minutes after baking to set the filling for easier slicing.

Keywords: chicken pot pie, mushroom pot pie, comfort food, chicken recipes, homemade crust, creamy pot pie