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Delicious Creamy Mushroom Chicken Pot Pie in a ceramic bowl

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.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 people
Calories 515 kcal

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.