Creamy Mushroom Chicken Pot Pie: My 1 Favorite Comfort Food

Why Make This Recipe

This Creamy Mushroom Chicken Pot Pie offers ultimate comfort. It’s perfect for chilly evenings. The dish combines tender chicken and earthy mushrooms in a rich, creamy sauce. This recipe is simple to follow. It tastes like it came from a fancy restaurant, but even new cooks can make it. You can change it to fit your taste. Everyone, from kids to adults, loves this pot pie. It’s great for family dinners or parties.

How to Make Creamy Mushroom Chicken Pot Pie

Making this Creamy Mushroom Chicken Pot Pie involves a few clear steps. First, you prepare all your ingredients, like chopping vegetables and cooking the chicken. Then, you make the creamy filling by sautéing vegetables and mushrooms, cooking the chicken, and building a rich sauce. Finally, you assemble the pie in a dish, cover it with a crust, and bake it until golden brown and bubbly.

Ingredients of Creamy Mushroom Chicken Pot Pie

For the Filling:

• 2 boneless, skinless chicken breasts or thighs
• 8 ounces cremini or button mushrooms, sliced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1 cup peas (fresh or frozen)
• 1 cup carrots, diced
• 1 cup celery, diced
• 4 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Crust:

• 2 store-bought refrigerated pie crusts
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)

Directions of Creamy Mushroom Chicken Pot Pie

Prep Work:

1. Prepare the Chicken: Cut chicken into 1-inch pieces. Season with salt and pepper.
2. Chop Your Veggies: Dice the onion, carrots, and celery. Mince the garlic. Slice the mushrooms.
3. Preheat the Oven: Set your oven to 400°F (200°C).

Making the Creamy Filling:

1. Sautéing Aromatics and Vegetables: Heat olive oil and 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook until soft, about 5-7 minutes. Add minced garlic and cook for 1 minute more.
2. Browning the Mushrooms: Remove the cooked vegetables from the pot. Add the remaining 2 tablespoons of butter to the pot. Add the sliced mushrooms. Cook until brown and tender, about 5-8 minutes. Do not overcrowd the pan.
3. Cooking the Chicken: Add the seasoned chicken pieces to the pot. Cook until lightly browned on all sides and mostly cooked through, about 5-7 minutes.
4. Creating the Roux for Thickness: Sprinkle the flour over the chicken and vegetables. Stir well and cook for 1-2 minutes. This creates a roux to thicken the sauce.
5. Simmering the Rich Sauce: Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, stirring until it thickens.
6. Combining All Filling Ingredients: Reduce heat to low. Stir in the heavy cream, cooked vegetables, and mushrooms. Add peas, fresh thyme, fresh parsley, salt, and black pepper. Cook for another 2-3 minutes until heated through. Remove the filling from heat. Let it cool slightly.

Assembling and Baking:

1. Lining the Pie Dish: Unroll one pie crust and gently place it into a 9-inch pie dish. Press it along the bottom and up the sides.
2. Pouring in the Delicious Filling: Pour the cooled chicken and mushroom filling into the pie crust.
3. Topping with the Second Crust: Unroll the second pie crust. Place it over the filling.
4. Sealing and Venting: Trim any excess crust from the edges. Crimp the edges of both crusts together to seal. Cut a few small slits in the top crust to allow steam to escape.
5. The Golden Finish: Egg Wash: In a small bowl, whisk the egg with 1 tablespoon of water. Brush this egg wash over the top crust.
6. Baking to Perfection: Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.

How to Serve Creamy Mushroom Chicken Pot Pie

Serve your Creamy Mushroom Chicken Pot Pie hot from the oven. It goes well with a fresh green salad. You can also serve it with crusty bread for dipping into the creamy sauce. A light white drink can also complement the flavors.

How to Store Creamy Mushroom Chicken Pot Pie

You can store leftover pot pie in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual slices in a preheated oven at 350°F (175°C) until heated through and the crust is crisp. This usually takes about 15-20 minutes.

Tips to Make Creamy Mushroom Chicken Pot Pie

• Use a Dutch oven for the filling. It makes the process easier.
• Do not put too many mushrooms in the pan when browning them. This helps them brown better.
• Let the filling cool a bit before putting it in the pie crust. This stops the bottom crust from getting soggy.
• Season your filling well. Taste and adjust salt and pepper as needed.
• Brush the top crust with egg wash. This gives it a beautiful golden finish.

Variation

• Herb Substitutions: You can use rosemary or sage instead of thyme and parsley.
• Adding Different Vegetables: Add corn, green beans, or spinach to the filling for more color and nutrients.
• Cheese Lover’s Option: Sprinkle some Parmesan or Gruyere cheese into the filling or on top of the crust before baking.
• Gluten-Free Crust Alternatives: Use a gluten-free pie crust for a gluten-free version of the pie.

FAQs

Q1: Can I make the filling for Creamy Mushroom Chicken Pot Pie ahead of time?
A1: Yes, you can make the filling up to 2-3 days before. Keep it in a sealed container in the fridge. When ready, just assemble and bake the pie.

Q2: What is the best way to reheat Creamy Mushroom Chicken Pot Pie leftovers?
A2: For best results, heat slices of pot pie in a 350°F (175°C) oven. Heat it until it is warm and the crust is crispy, about 15-20 minutes.

Q3: Can I freeze this Creamy Mushroom Chicken Pot Pie?
A3: Yes, you can freeze the whole unbaked pie for up to 3 months. Cover it well. Bake it from frozen in a preheated oven. You will need to add more baking time. You can also freeze baked parts of the pie for easy meals.

Classic Creamy Mushroom Chicken Pot Pie

This comforting pot pie features tender chicken, earthy mushrooms, and vegetables in a rich, creamy sauce, all baked under a flaky golden crust. It's a hearty and delicious meal perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 6 people

Calories 600 kcal

Equipment

• large pot or Dutch oven
• 9-inch pie dish
• small bowl
• whisk

Ingredients

  

For the Filling

• 2 boneless, skinless chicken breasts or thighs
• 8 ounces cremini or button mushrooms sliced
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1 cup peas fresh or frozen
• 1 cup carrots diced
• 1 cup celery diced
• 4 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme chopped
• 1 tablespoon fresh parsley chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Crust

• 2 store-bought refrigerated pie crusts
• 1 egg for egg wash
• 1 tablespoon water for egg wash

Instructions

 

For the Filling

• Cut the chicken into 1-inch pieces and season them with salt and pepper.
• Dice the onion, carrots, and celery, mince the garlic, and slice the mushrooms.
• Preheat your oven to 400°F (200°C).
• Heat olive oil and 2 tablespoons of butter in a large pot, then add the diced onion, carrots, and celery and cook for 5-7 minutes until soft; add minced garlic and cook for 1 minute more.
• Remove the cooked vegetables from the pot, add the remaining 2 tablespoons of butter, then add the sliced mushrooms and cook until brown and tender, about 5-8 minutes.
• Add the seasoned chicken pieces to the pot and cook until lightly browned and mostly cooked through, about 5-7 minutes.
• Sprinkle flour over the chicken and vegetables, stir well, and cook for 1-2 minutes to create a roux.
• Slowly pour in chicken broth, stirring constantly until the mixture simmers and thickens.
• Reduce heat to low, stir in heavy cream, cooked vegetables, mushrooms, peas, fresh thyme, parsley, salt, and pepper, cooking for 2-3 minutes until heated through; remove the filling from heat and let it cool slightly.

Assembling and Baking

• Unroll one pie crust and gently place it into a 9-inch pie dish, pressing it along the bottom and sides.
• Pour the slightly cooled chicken and mushroom filling into the prepared pie crust.
• Unroll the second pie crust and place it over the filling.
• Trim excess crust, crimp the edges to seal, and cut a few small slits in the top crust for steam to escape.
• Whisk the egg with 1 tablespoon of water in a small bowl and brush this egg wash over the top crust.
• Bake for 35-45 minutes until the crust is golden brown and the filling is bubbly, covering the edges with aluminum foil if they brown too quickly.

Notes

Do not overcrowd the pan when browning mushrooms to ensure they caramelize properly. If the crust starts to brown too quickly during baking, loosely cover the edges with aluminum foil.