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Cooked chicken pot pie on a counter

Chicken Pot Pie with Mushrooms

Sean
A double crust chicken pot pie filled with mushrooms, carrots, chicken, and peas.
5 from 3 votes
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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

Equipment

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

Ingredients
 
 

Crust

Pot Pie Filling

  • 1 pound chicken
  • 3 cups chicken stock
  • 1½ 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

Instructions
 

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.

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: 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
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