When the winter wind blows, your kitchen should feel like a safe haven.
This chicken and mushroom pot pie is exactly what your family needs today.
It is warm, filling, and smells like home during the holidays.
You will love how the golden crust hides a creamy surprise inside.
Why You Will Love This Chicken and Mushroom Pot Pie
This recipe is a winner because it brings pure comfort to your table.
It uses simple ingredients that you likely have in your pantry right now.
The combination of tender chicken and earthy mushrooms is simply timeless.
It is perfect for a cozy winter night when you want to feel tucked in.
Even picky eaters will enjoy the velvety sauce and soft vegetables.
You get a restaurant-quality meal without the high price tag or stress.
Simple Cooking Steps
Making this dish is much easier than it looks to your guests.
You start by softening the vegetables in a single large pan.
The sauce comes together quickly with just a little whisking and heat.
Using a pre-made crust is my favorite secret for saving time.
You can focus on the filling while the oven does the hard work.
Even beginners can master this flaky masterpiece on their first try.
Ingredients You’ll Need
Fresh vegetables and simple staples make the best filling for your pie.
- 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
- 8 oz cremini mushrooms, sliced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup yellow onion, finely diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 refrigerated pie crust (for a 9-inch pie)
- 1 large egg, beaten
Step-by-Step Directions
- Preheat the oven to 425°F (220°C).
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add the onions, carrots, and mushrooms, cooking for 8 to 10 minutes until the vegetables are softened and mushroom moisture has evaporated.
- Whisk in the flour, salt, pepper, and thyme. Cook for 1-2 minutes to toast the flour without browning.
- Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and stir constantly until the sauce has thickened.
- Add the cubed chicken and frozen peas into the sauce. Stir to combine and remove the pan from the heat.
- Pour the chicken and mushroom mixture into a 9-inch deep-dish pie plate or similar capacity baking dish.
- Place the pie crust over the filling. Trim, fold, and crimp the edges to seal them against the rim of the dish.
- Cut four small slits in the center of the crust to allow steam to escape during the baking process.
- Brush the entire surface of the crust with the beaten egg wash.
- Bake for 30 to 35 minutes, or until the pastry is deep golden brown and the filling is bubbling through the vents.
- Let the pot pie rest for 10 minutes at room temperature to allow the sauce to set before serving.
Best Ways to Enjoy It
Serve this pie warm while the steam still rises from the center.
A crisp green salad balances the rich, creamy filling perfectly.
You can also serve it with a side of roasted green beans.
Set the table with warm candles for a truly cozy winter dinner.
Your family will love digging into the flaky layers together.
Storage & Reheating
This pie keeps beautifully in the fridge for up to three days.
Cover the dish tightly with foil or plastic wrap to keep it fresh.
To reheat, place a slice in the oven at 350°F for 15 minutes.
The oven helps the crust stay crispy instead of getting soggy.
You can also freeze the unbaked pie for an easy future meal.
Tips for Best Results
- Don’t skip the egg wash for a beautiful golden brown finish.
- Cook the mushrooms until all their liquid has completely evaporated first.
- Cut the chicken into small, uniform cubes for even cooking.
- Use a deep-dish pie plate to hold all that delicious filling.
- Let the pie rest for ten minutes so the sauce can thicken.
- For a holiday twist, add a pinch of fresh rosemary.
- Always vent the crust to prevent the filling from overflowing.
- Make the filling a day early to save time on busy nights.
Ways to Switch It Up
- Swap the chicken for leftover holiday turkey for a new meal.
- Use puff pastry instead of pie crust for an extra airy top.
- Add a splash of white wine to the sauce for deeper flavor.
- Try using sweet potatoes instead of carrots for a seasonal change.
- Make it vegetarian by using extra mushrooms and vegetable broth.
Quick Answers
Can I use frozen vegetables?
Yes, frozen peas and carrots work very well in this recipe. They stay bright and tender without becoming too mushy during the bake.
How do I avoid a soggy bottom?
This recipe only uses a top crust, which solves that problem entirely. The filling stays moist while the top stays perfectly crisp and golden.
Can I make this ahead of time?
You can prepare the filling and keep it in the fridge overnight. Just add the crust and bake it when you are ready for dinner.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Chicken and Mushroom Pot Pie
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
- 8 oz cremini mushrooms, sliced
- 1 cup carrots , diced
- 1 cup frozen peas
- 1/2 cup yellow onion, finely diced
- 1/3 cup unsalted butter
- 1/3 cup all -purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp sal t
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 refrigerated pie crust (for a 9-inch pie)
- 1 large egg , beaten
Instructions
- Preheat the oven to 425°F (220°C).
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add the onions, carrots, and mushrooms, cooking for 8 to 10 minutes until the vegetables are softened and mushroom moisture has evaporated.
- Whisk in the flour, salt, pepper, and thyme. Cook for 1-2 minutes to toast the flour without browning.
- Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and stir constantly until the sauce has thickened.
- Add the cubed chicken and frozen peas into the sauce. Stir to combine and remove the pan from the heat.
- Pour the chicken and mushroom mixture into a 9-inch deep-dish pie plate or similar capacity baking dish.
- Place the pie crust over the filling. Trim, fold, and crimp the edges to seal them against the rim of the dish.
- Cut four small slits in the center of the crust to allow steam to escape during the baking process.
- Brush the entire surface of the crust with the beaten egg wash.
- Bake for 30 to 35 minutes, or until the pastry is deep golden brown and the filling is bubbling through the vents.
- Let the pot pie rest for 10 minutes at room temperature to allow the sauce to set before serving.
