Chicken Pot Pie with Mushrooms

A hearty chicken pot pie is perfect for the cooler weather of fall. This pot pie will surely be a hit of the family and is the perfect comfort food.

The other day a friend asked me to make a chicken pot pie. Incidentally, I was stumped because I had not made this in almost a decade. Therefore I had to reach back in the catacombs of my mind to even remember how to make this recipe. While there are a lot of ingredients it is actually quite easy to put together. 

In this recipe

Feel free to use your favorite part of the chicken to make this dish. Personally, I prefer to use both dark and light meat. With the addition of the mushrooms you will get a nice umami flavor as well. This will give you a comforting and hearty meal.

Ingredients for chicken pot pie
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Homemade chicken stock

I prefer to make my own chicken stock. However by doing so will add additional cooking time. Making the stock will add a depth of flavor. The chicken has to be cooked for this recipe and this is one of the easiest ways to get a great stock and cook the chicken. Grab two extra carrots and two stalks of celery as well as a half an onion. Cook all of them in a tbsp of oil until they soften add the chicken and cover with water. You don’t want the water to be more than an inch above the chicken. Cook until the chicken is done and strain the stock. 

Uncooked chicken pot pie with lattice crust
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Cooked chicken pot pie on a cooling rack
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Making chicken pot pie

When making the pot pie you want to roll out the dough and place it in the pie pan before you start making your filling. That way you can place the pie pan back into the refrigerator. Having a cold crust is important to making sure it cooks properly. You also want to make sure that the filling is not hot when you add it to the crust. If it is then the butter in the dough will melt and the crust will not be light and flaky. 

Close up of chicken pot pie on a cooling rack
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A tip to make sure that the flour doesn’t clump is to add it to the vegetables before you add the broth. Stir the flour and vegetables around until they are all coated. Then add the rest of the liquid and it will create a nice smooth gravy. When adding the top crust make sure that there are air vents to allow the steam to escape. 

Slice of chicken pot pie on a green and white plate
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Looking for more chicken recipes?

A slice of chicken pot pie on a white a green plate in front of the rest of the pot pie
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Chicken Pot Pie with Mushrooms

Sean
A double crust chicken pot pie filled with mushrooms, carrots, chicken, and peas.
5 from 3 votes
Prep Time 25 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine American
Servings 8 slices
Calories 589 kcal

Equipment

  • 10" pie pan
  • Sharp knife
  • Large skillet
  • Rolling Pin
  • Pizza Cutter
  • Pastry brush
  • Baking sheet

Ingredients
 
 

Chicken Stock (Optional)

  • 1 cup carrot rough chop
  • 1 cup celery rough chop
  • 1 cup onion rough chop
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 1 lb chicken

Pot Pie Filling - Include chicken if not making stock

  • 3 cups chicken stock
  • tbsp olive oil
  • 1 cup onion diced
  • ½ cup mushrooms diced
  • ½ cup carrot diced
  • ¼ cup celery diced
  • 1 cup peas frozen
  • 1 tbsp rosemary chopped
  • 1 tsp thyme
  • 7 tbsp flour
  • 1 egg
  • 2 tbsp milk whole

Instructions
 

Making the stock - if skipping this step move down to preparing the dough

  • In a large pot combine the celery, onions, and carrots with olive oil and heat on medium high heat until the onions have started turning translucent and the other vegetables start becoming soft. Add the chicken, and herbs. Pour in water until it covers the chicken by no more than an inch.
  • Bring to a boil and reduce to simmer. Cook for 12-15 minutes and remove the chicken. Continue to cook the brother for another 45 minutes. Using a colander on top of a bowl pour the stock to remove the vegetables and herbs. Season with the salt.

Roasting the chicken

  • Preheat the oven to 375°F or gas mark 5.
  • On a baking sheet add the chicken and cook for 25 min.

Preparing the dough

  • Divide the pastry dough in half. Roll out one half to cover the pie pan. Cover with cling film and place back into the refrigerator to cool.

Making the filling

  • Over medium high heat heat the oil and then add the onions. Sauté until onions turn clear and add the rest of the vegetables except the peas. Cook until the vegetables have softened.
  • Add the the chicken stock, salt, pepper, spices, chicken, and flour. Cook until the broth boils and remove from the heat. Add the peas and set aside.
  • Increase the oven temperature to 400°F or gas mark 6.

Assembly

  • Fill the pie pan with the pot pie filling. Place the other piece of dough on top and pinch the two layers of dough together. Cut air vents in the top of the crust.
  • Optional: To make a lattice cut to top portion of the dough into even strips. Alternate the strips horizontally then vertically alternating which strip crosses on top of the other.
  • Whisk the egg and add the milk in a small bowl. Brush the top of the pot pie with the egg wash and bake for 45 min. If the crust is getting dark too quickly cover the top loosely with foil.

Nutrition

Serving: 1sliceCalories: 589kcalCarbohydrates: 42gProtein: 12gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 111mgSodium: 947mgPotassium: 313mgFiber: 3gSugar: 3gVitamin A: 2608IUVitamin C: 17mgCalcium: 44mgIron: 3mg
Nutrition Disclaimer*
Keyword Carrots, Chicken, Mushroom, Peas, Pot Pie
Tried this recipe?Let us know how it was!
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2 thoughts on “Chicken Pot Pie with Mushrooms”

  1. 5 stars
    Made this recipe and couldn’t help eating the filling of the pie. I had to check myself so I still have some for the actual pie. Also went with the poking holes on the pie crust method and it worked just fine 🙂

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