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.

There is nothing better than a homemade chicken pot pie. It is the epitome of comfort food and for me is like a warm hug.  This is one of those recipes that when I make it for friends they can never get enough. When made with homemade chicken stock it becomes a special meal. Since it does take a little bit of time this is one of those meals that is great for the weekend and will leave the whole family full and happy. 

In this recipe

Most of the ingredients for a chicken pot pie are also used int chicken soup. Which makes it nice since they are very simple ingredients and most can already be found in the kitchen and if they aren’t there easily found at the store. 

Chicken: feel free to use your favorite parts of the chicken for this recipe. I use a combination of dark and light meat. 

Mushrooms: Cremini, white button, or portobello mushrooms all work well with this recipe. 

Peas: make sure that they are frozen. If they are fresh you will want to cook them partially before adding them to the filling. 

chicken pot pie ingredients on a wooden cutting board
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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. 

Diced mirepoix in skillet
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Toasting flour on the vegetables in a skillet
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Cooking the filling in a skillet
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Peas added to the pot pie filling
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Assembled chicken pot pie on a sheet pan
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Preparing the crust

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. It doesn’t have to be cold you just want to make sure that you don’t transfer it right from cooking to the pie crust. 

Cooling chicken pot pie
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Making chicken pot pie

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. Also if the crust start to brown too quickly cover it with a pie shield or aluminum foil with lots of air vents. 

A slice of chicken pot pie on a blue plate
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Looking for more chicken recipes?

Cooked chicken pot pie on a counter
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Chicken Pot Pie with Mushrooms

A double crust chicken pot pie filled with mushrooms, carrots, chicken, and peas.
5 from 3 votes
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 8 slices
Calories 645 kcal


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


Pot Pie Filling

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


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. Remove from the oven and once cooled chop into small pieces.

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, carrots and celery. Cook until softened and then add the mushrooms. Cook until the mushrooms have softened.
  • Add the flour and stir until all of the vegetables are evenly coated.
  • Add the the chicken stock, salt, pepper, spices, and chicken. 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.


  • 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.


Serving: 1sliceCalories: 645kcalCarbohydrates: 51gProtein: 15gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 132mgSodium: 660mgPotassium: 339mgFiber: 3gSugar: 6gVitamin A: 2642IUVitamin C: 10mgCalcium: 51mgIron: 4mg
Nutrition Disclaimer*
Keyword Carrots, Chicken, Mushroom, Peas, Pot Pie
Tried this recipe?Let us know how it was!
chicken pot pie pinterest pin
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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 🙂

5 from 3 votes (1 rating without comment)

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