Savory Chicken and Mushroom Pot Pie

If you’re in the mood for a hearty and comforting meal, there’s nothing quite like a homemade Chicken and Mushroom Pot Pie. It’s a perfect dish to warm you up from the inside out – whether it’s a chilly winter day or a cool summer evening. This classic pot pie combines tender chicken, earthy mushrooms, and a creamy filling, all encased in a buttery, flaky crust. Let’s get started on creating this delicious meal that’s sure to please the whole family.


  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 1 cup frozen peas and carrots
  • 1 package (about 14 oz) refrigerated pie crusts, softened as per package instructions
  • 1 egg, beaten (for egg wash)


  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet over medium heat, cook chicken pieces until they are no longer pink inside. Remove the chicken and set aside.
  3. In the same skillet, add a bit more oil, then sauté the mushrooms, onion, and garlic until the onion is translucent and the mushrooms have browned.
  4. Sprinkle in the flour, salt, and pepper, and stir to combine, cooking for 1 minute.
  5. Gradually stir in the chicken broth and milk, and bring the mixture to a simmer. Cook until it thickens into a gravy, stirring frequently.
  6. Add the cooked chicken back into the skillet along with the frozen peas and carrots and stir to combine. Cook for an additional 2 minutes, then remove from heat.
  7. Unroll one pie crust and place it into a 9-inch pie dish. Pour the chicken and mushroom filling into the crust.
  8. Place the second pie crust over the filling. Trim, seal, and crimp the edges to make a decorative pattern.
  9. Make a few slits in the top crust to allow steam to escape during baking.
  10. Brush the top crust with the beaten egg for a golden finish.
  11. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
  12. Let the pot pie cool for 10 minutes before serving.

Your Chicken and Mushroom Pot Pie is now ready to enjoy! This dish is perfect for a family dinner and can easily become a go-to comfort meal. Pair it with a crisp, green salad or simply enjoy it on its own. The creamy filling and flaky crust are sure to satiate your cravings for something savory and fulfilling.

Note: You can customize this pot pie by adding other vegetables you may have on hand, such as diced potatoes or celery. Don’t shy away from adding a touch of your favorite herbs to personalize the flavor to your palate. Happy cooking!

By admin

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