Cozy Chicken and Mushroom Pot Pie Recipe

Introduction

This Cozy Chicken and Mushroom Pot Pie is a comforting classic perfect for any chilly evening. Filled with tender chicken, savory mushrooms, and creamy sauce under a flaky homemade crust, it’s a satisfying meal that feels like a warm hug.

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
• For brushing:
• 1 egg, beaten (for egg wash)

Instructions

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

Tips & Variations

• For extra flaky crust, use cold butter and handle the dough as little as possible.
• Add fresh herbs like parsley or tarragon for a bright flavor twist.
• Substitute chicken thighs with breasts if preferred, but thighs keep the filling juicier.
• Use store-bought pie crust for a quicker version.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven until warmed through and the crust is crisp, about 15-20 minutes. You can also freeze the pie before baking; thaw overnight and bake as instructed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mushroom?

Yes, you can substitute cremini mushrooms with button, shiitake, or portobello mushrooms according to your preference or availability.

Is it possible to make this recipe dairy-free?

Absolutely. Replace the heavy cream with coconut cream or a dairy-free alternative, and use a dairy-free butter substitute for the crust.

Cozy Chicken and Mushroom Pot Pie Recipe

Print Recipe

★★★★★

4.8 from 50 reviews

This Cozy Chicken and Mushroom Pot Pie is a comforting homemade classic filled with tender chicken, savory cremini mushrooms, and a creamy vegetable sauce, all encased in a flaky, buttery crust. Perfect for a warming family meal, it combines rich flavors and hearty textures for a satisfying dish.

• Author: Hannah
• Prep Time: 30 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 5 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

• Use cold butter and ice water to achieve a flaky crust.
• Make sure to cut slits in the top crust to allow steam to escape and prevent sogginess.
• The filling can be made a day ahead and refrigerated to save time.
• Substitute heavy cream with half-and-half for a lighter version, though the richness will be reduced.
• Leftover pot pie keeps well and reheats nicely in the oven for a crisp crust.

Keywords: chicken pot pie, mushroom pot pie, comfort food, homemade pie, chicken recipe