Chicken and mushroom pot pie is a classic comfort food that’s warm, hearty, and perfect for chilly days. It’s filled with tender chunks of chicken, earthy mushrooms, and a creamy sauce all wrapped in a flaky, buttery crust. Every bite offers a wonderful mix of textures—from the crunchy crust to the soft, savory filling.
I love making this pot pie when I want a cozy meal that feels like a big hug from the inside. One of my favorite tricks is to use plenty of mushrooms because they add such a nice depth of flavor. I also like to toss in some fresh herbs like thyme or parsley to brighten things up a bit—it just takes the dish to another level. Plus, the smell of it baking always fills the whole house, which makes waiting for dinner even more exciting!
My favorite way to eat chicken and mushroom pot pie is straight from the oven with a simple side salad or some steamed veggies. It’s a dish that everyone usually loves and asks for again, making it great for family dinners or a special treat after a long day. If you want to get creative, you can also swap out the crust for puff pastry to get an extra flaky top that’s hard to resist. Either way, it’s a reliable crowd-pleaser that brings a little bit of comfort to any table.
Key Ingredients & Substitutions
Chicken: Using cooked chicken makes this recipe quick. Rotisserie chicken is a great shortcut but leftover roast chicken works well too. For a lighter option, try poached or grilled chicken breast.
Mushrooms: Cremini or button mushrooms are easy to find. If you want a deeper flavor, try shiitake or portobello. Just slice them and sauté until soft to bring out their taste.
Butter and Flour: These create the base for a creamy sauce called a roux. Using unsalted butter gives you better control over salt, but olive oil can work if you prefer dairy-free.
Puff Pastry or Pie Dough: Puff pastry gives a flaky, golden crust that’s hard to beat. If short on time, store-bought pie dough is fine. For gluten-free diets, look for gluten-free pastry options.
Thyme: Fresh thyme adds a lovely herbal note, but dried thyme works well too. If you don’t have thyme, rosemary or sage are nice alternatives.
How Do I Get a Thick, Creamy Filling Without It Being Runny?
A creamy filling is key to a good pot pie. Here are some tips to get it just right:
- Make a roux: Cook flour with butter before adding liquid. This helps thicken the sauce as it cooks.
- Add liquids slowly: Pour chicken broth and milk gradually while whisking to avoid lumps.
- Simmer gently: Cook the sauce over medium heat until it thickens, stirring often.
- Check thickness: The sauce should coat the back of a spoon. If too thin, keep cooking a bit; if too thick, add a splash of broth or milk.
Taking your time with these steps makes a rich filling that holds together nicely inside the crust.
Equipment You’ll Need
- Large skillet – perfect for sautéing the chicken, mushrooms, and veggies evenly.
- Whisk – great for stirring the sauce smoothly without lumps.
- Wooden spoon or silicone spatula – helps you mix the filling and scrape the pan without damaging it.
- Pie dish or oven-safe casserole dish – shapes the pot pie and holds the filling securely.
- Pastry brush – lets you apply the egg wash evenly for a golden, shiny crust.
- Knife and cutting board – essential for chopping your veggies and chicken safely.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham – these add a nice twist especially after holidays.
- Add cheddar or gruyere cheese inside the filling – melts nicely and adds extra richness.
- Include peas or green beans – for more color and a bit of crunch.
- Season with fresh sage or rosemary instead of thyme – great for a woodsy, fragrant flavor.
Chicken and Mushroom Pot Pie Recipe
Ingredients You’ll Need:
- 2 cups cooked chicken, diced (rotisserie or poached)
- 1 cup mushrooms, sliced (e.g., cremini or button)
- 1 cup fresh spinach leaves (optional)
- 1 medium carrot, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk or cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and black pepper to taste
- 1 sheet puff pastry or pie dough, thawed if frozen
- 1 egg, beaten (for egg wash)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and assemble the pie, plus 20-25 minutes to bake. Overall, plan for around 40 minutes from start to finish, including resting time before serving.
Step-by-Step Instructions:
1. Prepare the Filling
Preheat your oven to 400°F (200°C). In a large skillet, melt the butter over medium heat. Add chopped onions and cook until soft and translucent, about 3-4 minutes. Add minced garlic, diced carrots, and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their moisture and soften, about 5-6 minutes.
2. Make the Creamy Sauce
Sprinkle in the flour and stir constantly for 1-2 minutes to cook out the raw taste. Slowly whisk in the chicken broth and milk, continuing to stir until the sauce thickens and becomes creamy. Add the diced cooked chicken, spinach leaves (if using), thyme, salt, and pepper. Simmer everything together for 2-3 minutes until the spinach wilts and the mixture is heated through. Remove from heat.
3. Assemble and Bake the Pie
Pour the filling into a pie dish or individual ramekins. Roll out your puff pastry or pie dough and place it over the filling. Trim any excess dough and crimp the edges to seal the pie well. Make a few small slits in the top crust to let steam escape during baking. Brush the crust with the beaten egg to give a golden finish.
Bake in the preheated oven for 20-25 minutes until the crust is puffed and golden brown. Remove from the oven and allow the pie to rest for about 5 minutes before serving. Garnish with fresh thyme or parsley if you like.
Enjoy your delicious, comforting chicken and mushroom pot pie!
Can I Use Frozen Chicken for This Pot Pie?
Yes! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat it dry to avoid extra moisture in the filling.
Can I Substitute Pie Dough Instead of Puff Pastry?
Absolutely! Pie dough works well and gives a more traditional pot pie crust. Puff pastry offers a lighter, flakier texture, but both are delicious options.
How Should I Store Leftovers?
Store any leftover pot pie in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) until warmed through or heat gently in the microwave.
Can I Make the Filling Ahead of Time?
Yes, you can prepare the filling a day in advance and refrigerate it. When ready to serve, pour the filling into the dish, add the pastry, and bake as directed.
