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A golden brown chicken and mushroom pot pie in a deep dish with a flaky crust and steam vents.

Chicken and Mushroom Pot Pie

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 550 kcal

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.