Cozy Chicken and Mushroom Pot Pie

Warm up your kitchen with this cozy chicken and mushroom pot pie recipe that captures the essence of comfort food. Featuring tender chicken, earthy mushrooms, and a medley of fresh vegetables, this dish is enveloped in a flaky homemade crust that elevates each bite. Perfect for chilly evenings or family gatherings, this pot pie not only satisfies your palate but also stirs up nostalgic memories. Discover the joy of creating this delightful centerpiece for your next meal!

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Ingredients

For the filling:

1 lb boneless, skinless chicken thighs, diced

8 oz cremini mushrooms, sliced

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

1/4 cup all-purpose flour

2 tbsp olive oil

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

For the crust:

2 cups all-purpose flour

1 tsp salt

1/2 cup unsalted butter, cold and cubed

1/4 cup ice water

For brushing:

1 egg, beaten (for egg wash)

Instructions

Prepare the crust: In a large bowl, mix 2 cups of flour and 1 tsp of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Cook the chicken: In a large skillet, heat 2 tbsp of olive oil over medium heat. Season the diced chicken thighs with salt and pepper, then add them to the pan. Cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the vegetables: In the same skillet, add the diced onions, carrots, and mushrooms. Sauté for 5-7 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.

Make the sauce: Sprinkle 1/4 cup of flour over the sautéed vegetables and stir to combine. Gradually add 4 cups of chicken broth while continuously stirring to avoid lumps. Bring the mixture to a simmer, and cook for about 5 minutes until thickened.

Add cream and seasoning: Stir in the cup of heavy cream, dried thyme, dried rosemary, and cooked chicken. Add the frozen peas, and season with salt and pepper to taste. Remove from heat and let it cool slightly.

Preheat the oven: While the filling cools, preheat your oven to 400°F (200°C).

Assemble the pot pie: Roll out the chilled dough on a floured surface to fit your pie dish. Place the dough in the bottom of the dish, allowing excess dough to hang over the edges. Pour the chicken and mushroom filling into the pie crust.

Add the top crust: Roll out the second half of the dough and lay it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top for steam to escape. Brush the crust with the beaten egg for a golden finish.

Bake the pot pie: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

Serve and enjoy: Slice the pot pie, serve it warm, and enjoy the cozy flavors that fill your home!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings