Cozy Chicken and Mushroom Pot Pie

The foundation of any great pot pie begins with the vegetables. Sautéing them correctly not only enhances their natural flavors but also contributes to the overall texture of the dish. Start by heating a tablespoon of olive oil or butter in a large skillet over medium heat. Once the oil is hot, add your chopped onions and garlic, allowing them to soften and become translucent—this usually takes about 5 minutes.

Warm up your chilly evenings with this Cozy Chicken and Mushroom Pot Pie recipe, the ultimate comfort food! Featuring tender chicken thighs, earthy cremini mushrooms, and vibrant veggies enveloped in a flaky crust, every bite is a hug in the form of a meal. Perfect for family gatherings or cozy nights in, this pot pie promotes creativity in the kitchen, allowing you to add your personal touch. Discover the magic of homemade pot pie and create lasting memories around the dinner table.

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced

2 cups (250g) cremini mushrooms, sliced

1 cup (150g) carrots, diced

1 cup (150g) frozen peas

1 medium onion, finely chopped

3 cloves garlic, minced

4 tablespoons unsalted butter

1/4 cup (30g) all-purpose flour

2 cups (480ml) chicken broth

1 cup (240ml) heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 tablespoon olive oil

1 sheet of refrigerated pie crust or puff pastry

1 egg, beaten (for egg wash)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.

Cook the Chicken: In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken. Season with salt and pepper. Cook for about 5-7 minutes or until browned and cooked through. Remove from skillet and set aside.

Sauté Vegetables: In the same skillet, add the butter. Once melted, toss in the chopped onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.

Add Mushrooms and Carrots: Stir in the sliced mushrooms and diced carrots. Sauté for about 5-6 minutes, until the mushrooms are softened and have released their moisture.

Make the Sauce: Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add the heavy cream and bring the mixture to a simmer. Cook for approximately 3-5 minutes until it thickens slightly.

Add Herbs and Chicken: Stir in the frozen peas, thyme, rosemary, and the cooked chicken. Mix well and adjust seasoning with more salt and pepper if needed. Remove from heat and let cool slightly.

Prepare the Pie Crust: Place the cooled chicken mixture into a pie dish. Roll out the prepared pie crust or puff pastry and lay it over the filling. Trim any excess dough hanging over the edges and crimp to seal. Cut a few slits in the top to allow steam to escape.

Egg Wash: Brush the top crust with the beaten egg to achieve a golden-brown finish.

Bake: Bake in the preheated oven for 25-30 minutes or until the pastry is golden and flaky.

Serve: Let the pot pie cool for a few minutes before serving. Enjoy the cozy flavors of chicken and mushrooms wrapped in a delicious flaky crust!

Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6