cream of mushroom chicken pot pie recipe

Written ByJenny Smyth Posted on
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The Best cream of mushroom chicken pot pie recipe

I’m so excited to share with you my family’s favorite cream of mushroom chicken pot pie recipe. This dish is a staple in our household, and for good reason. It’s a classic comfort food that never fails to hit the spot. The combination of tender chicken, rich cream, and earthy mushrooms in a flaky pastry crust is pure perfection.

My kids love it, my husband loves it, and I love it – it’s a true family favorite that we can’t get enough of. As for where this recipe comes from, I’ve always been fascinated by the history behind pot pies. Did you know that they originated in ancient Greece and Rome? It’s true!

The Greeks used pastry to enclose meat and vegetables in clay vessels, while the Romans refined the process using metal molds. Fast forward to modern times, and we’ve adapted this ancient technique to create our own creamy, dreamy pot pies. So what makes this recipe so special? For one, it’s ridiculously easy to make.

Just sauté some onions, garlic, and mushrooms in butter until they’re soft and fragrant; then add in cooked chicken, cream, and herbs for a rich and creamy filling. Roll out some puff pastry (or use store-bought if you’re short on time), fill it with your delicious filling mixture, and bake until golden brown. Voilà! You’ll have a beautiful, mouthwatering pot pie that’s sure to impress even the pickiest eaters.

This recipe is also perfect for any occasion – whether it’s a weeknight dinner or a special holiday gathering. My family loves when I serve it up at Sunday dinner or for company; everyone always raves about it. Plus, the leftovers are just as tasty (if not more so) than the first serving – just reheat in the oven or microwave for an easy meal prep solution.

Cream of Mushroom Chicken Pot Pie

4.8 from 1604 votes

A comforting and hearty pot pie filled with tender chicken and mushrooms in a creamy sauce, topped with a flaky crust. This classic dish is perfect for a cozy dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
8 oz mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
2 tbsp butter
2 tbsp flour
2 cups chicken broth
1 cup heavy cream
1 cup milk
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme leaves

For the Dough

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup cold unsalted butter, cubed
1/2 cup cold water

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large Dutch oven, melt butter over medium heat.
3Add onions and cook until translucent, about 5 minutes.
4Add garlic and cook for an additional 1 minute until fragrant.
5Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
6Stir in flour to create a roux, cooking for 1-2 minutes.
7Gradually whisk in chicken broth, heavy cream, and milk.
8Add salt, black pepper, and thyme.
9Bring to a simmer, then reduce heat to low and let it thicken slightly, about 5 minutes.
10Add chicken pieces, stir to combine, and remove from heat.
11In a mixing bowl, combine flour, salt, and baking powder.
12Add cold cubed butter and mix using your fingers until the mixture resembles coarse crumbs.
13Gradually add cold water, stirring until a dough forms.
14On a lightly floured surface, roll out the dough to fit your pie dish.
15Place the dough over the filling in the pie dish, and trim any excess dough.
16Seal the edges by crimping with a fork.
17Place the pie dish on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
18If the crust begins to brown too quickly, cover the edges with aluminum foil.
19Remove from oven and let it rest for 10 minutes before serving.
20This allows the filling to settle and makes it easier to serve.
21Serve warm and enjoy.

🔧Equipment

Dutch oven or large pot with lid
Mixing bowl
Rolling pin
Pie dish
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This cream of mushroom chicken pot pie recipe is truly a staple in our household – we love serving it up at family gatherings or enjoying leftovers on busy weeknights.

One of my favorite things about this recipe is how well it reheats – simply pop your leftovers in the oven at 350°F (180°C) for 15-20 minutes until hot through; or reheat individual portions in the microwave with a splash of milk to restore creaminess.

When serving this dish at home or for company, consider pairing it with your favorite sides like steamed veggies or crispy salad – enjoy!

❓ Frequently Asked Questions About Cream of Mushroom Chicken Pot Pie

Q: What type of mushrooms are best for this recipe?

A: I recommend using button or cremini mushrooms for this recipe – they have a nice mild flavor and firm texture that works beautifully with the cream sauce.

Q: Can I use leftover roasted chicken instead of cooking raw chicken?

A: Absolutely! In fact, using leftover roasted chicken can make this recipe even quicker to prepare – just shred or chop the cooked chicken into bite-sized pieces before adding it to the filling mixture.

Q: How do I prevent the puff pastry from becoming soggy?

A: To avoid soggy pastry, make sure your filling mixture is well-cooked before assembling the pie – if it’s too wet or runny, it can seep into the pastry and make it soggy.

Q: Can I substitute heavy cream with half-and-half or regular milk?

A: While you can use half-and-half or regular milk as substitutes for heavy cream, keep in mind that they won’t provide quite the same richness or flavor depth as heavy cream.

Q: Is this recipe suitable for vegetarians?

A: Unfortunately not – this recipe does contain chicken as an ingredient. However, if you’d like to adapt it to be vegetarian-friendly, simply omit the chicken from the filling mixture and use additional vegetables like bell peppers or zucchini instead.

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