The Comfort of Home in Every Bite
Remember those chilly evenings when the aroma of a home-cooked meal filled the air, promising warmth and comfort? There’s something truly magical about a dish that wraps you in a comforting embrace, and today, we’re diving into a recipe that does just that: our incredibly Creamy Mushroom Chicken Pot Pie. It’s more than just a meal; it’s a hug in a bowl, a nostalgic journey back to simpler times, and a guaranteed crowd-pleaser that will leave everyone feeling nourished and content. Get ready to rediscover the joy of flavorful, soul-satisfying cooking!
Why Make This Recipe
- Ultimate Comfort Food: Nothing beats the rich, savory filling and flaky crust on a cozy night.
- Simple & Delicious: While it looks impressive, this recipe is surprisingly easy to make, even for novice cooks.
- Family-Friendly: A dish universally loved by kids and adults alike – say goodbye to mealtime battles!
- Hearty & Satisfying: Packed with protein and vegetables, it’s a complete meal that will keep you full and happy.
- Versatile: Easily adaptable to dietary preferences and whatever ingredients you have on hand.
How to Make Creamy Mushroom Chicken Pot Pie
Ingredients of Creamy Mushroom Chicken Pot Pie
Fresh Produce & Aromatics
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
Proteins & Dairy
- 2 cups cooked chicken, shredded or diced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Pantry Staples
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Directions of Creamy Mushroom Chicken Pot Pie
Preparing the Chicken
- If you do not have cooked chicken, boil or bake chicken breasts until fully cooked.
- Shred or dice the cooked chicken. Set it aside.
Sautéing the Vegetables and Mushrooms
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery. Cook for 5-7 minutes until they soften.
- Add sliced mushrooms and cook for another 5-7 minutes until they release their liquid and brown.
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
Making the Creamy Sauce
- Melt butter in the skillet with the vegetables.
- Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to create a roux.
- Slowly whisk in chicken broth until smooth.
- Gradually add milk and heavy cream, continuing to whisk until the sauce thickens.
- Season with salt and black pepper to taste.
- Stir in the cooked chicken, frozen peas, and frozen corn. Remove from heat.
Assembling the Pot Pie
- Preheat your oven to 400°F (200°C).
- Roll out one pie crust and gently place it into a 9-inch pie dish. Press it lightly against the bottom and sides.
- Pour the creamy chicken and vegetable filling into the pie crust.
- Place the second pie crust over the filling.
- Trim any excess dough from the edges, leaving about a 1/2-inch overhang.
- Crimp the edges of the top and bottom crusts together to seal.
- Cut a few small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg wash.
Baking to Golden Perfection
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- If the crust browns too quickly, you can loosely cover the edges with aluminum foil.
- Let the pot pie cool for 10-15 minutes before serving. This helps the filling set.
How to Serve Creamy Mushroom Chicken Pot Pie
Serve this pot pie warm, directly from the oven.
Simple Sides
- A fresh green salad with a light vinaigrette.
- Steamed green beans or asparagus.
- Crusty bread for dipping in the creamy sauce.
Pairing with Beverages
- Sparkling water or iced tea.
- A light, crisp fruit juice.
How to Store Creamy Mushroom Chicken Pot Pie
Store leftover Creamy Mushroom Chicken Pot Pie in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warm through.
Tips to Make Creamy Mushroom Chicken Pot Pie
Achieving the Perfect Crust
- Cold Crust: Always use cold pie crusts; this helps achieve a flaky texture.
- Egg Wash: Brushing with egg wash gives a beautiful golden-brown color and a slightly crisp finish.
- Ventilation: Cut slits in the top crust so steam can escape, preventing a soggy top and allowing the filling to bubble.
Making Ahead and Freezing
- Prepare Ahead: You can make the filling a day in advance and store it in the refrigerator. Assemble and bake just before serving.
- Freezing: Assemble the pot pie as directed, but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as instructed, possibly adding 10-15 extra minutes to the baking time.
Customizing Your Vegetables
- Feel free to add other vegetables like bell peppers, spinach (wilted before adding), or cubed potatoes.
- Ensure all vegetables are diced into similar sizes for even cooking.
Variation on the Creamy Mushroom Chicken Pot Pie Theme
Herb Infusions
- Add a pinch of fresh parsley, chives, or tarragon along with or instead of dried herbs for a brighter flavor.
Gluten-Free Options
- Use a gluten-free all-purpose flour blend for the roux and a gluten-free pie crust.
Adding Extra Veggies
- Consider adding spinach, kale, or roasted cubed butternut squash to the filling for more depth and nutrients.
FAQs about Creamy Mushroom Chicken Pot Pie
Q1: Can I use leftover chicken for this creamy mushroom chicken pot pie?
Yes, absolutely! Using leftover cooked chicken (shredded or diced) is a fantastic way to speed up the preparation of your Creamy Mushroom Chicken Pot Pie. Just add it in when you incorporate the sauce and bring it to a simmer.
Q2: What kind of mushrooms are best for creamy mushroom chicken pot pie?
While cremini (baby bella) mushrooms are often recommended for their earthy flavor, white button mushrooms work perfectly well. You could also experiment with a mix of wild mushrooms for a deeper, more gourmet taste in your Creamy Mushroom Chicken Pot Pie.
Q3: Can I make a vegetarian version of this creamy mushroom chicken pot pie?
Indeed! To make a vegetarian Creamy Mushroom Chicken Pot Pie, simply omit the chicken and replace it with more vegetables like cooked potatoes, peas, corn, or even chickpeas. You can also use vegetable broth instead of chicken broth for the sauce.
Hearty Creamy Mushroom Chicken Pot Pie
This hearty and creamy chicken pot pie features tender chicken, earthy mushrooms, and a medley of vegetables in a rich, savory sauce, all encased in a flaky golden crust.
Equipment
- Large skillet or Dutch oven
- 9-inch pie dish
- Whisk
- Aluminum foil (optional)
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cups cooked chicken shredded or diced
Creamy Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Crust & Egg Wash
- 1 package (14.1 ounces) refrigerated pie crusts 2 crusts
- 1 egg beaten (for egg wash)
Instructions
Preparation
- Cook and shred or dice chicken breasts if you do not have pre-cooked chicken, then set aside.
- Heat olive oil in a large skillet, then sauté onion, carrots, and celery until softened; add mushrooms, garlic, thyme, and rosemary, cooking until fragrant.
Making the Filling
- Melt butter in the skillet, sprinkle in flour to create a roux, then slowly whisk in chicken broth, milk, and heavy cream until the sauce thickens; season with salt and pepper.
- Stir in the cooked chicken, frozen peas, and frozen corn, then remove the filling from heat.
Assembly and Baking
- Preheat oven to 400°F (200°C), then place one pie crust into a 9-inch pie dish and pour in the creamy chicken and vegetable filling.
- Cover with the second pie crust, trim excess dough, crimp the edges to seal, and cut a few small slits in the top for steam release.
- Brush the top crust evenly with the beaten egg wash.
- Bake for 30-35 minutes until the crust is golden brown and the filling is bubbly; loosely cover edges with foil if they brown too quickly.
- Allow the pot pie to cool for 10-15 minutes before serving to ensure the filling sets properly.
Notes
For convenience, use pre-cooked rotisserie chicken. If the pie crust edges start to brown too quickly during baking, loosely cover them with aluminum foil. Always allow the pot pie to rest for 10-15 minutes after baking; this helps the filling set and prevents it from being too runny when sliced.