Description

Warm up with this Cozy Chicken and Mushroom Pot Pie, a heartwarming dish that brings comfort to your dining table. Featuring tender chicken and earthy mushrooms, this delightful pot pie is packed with fresh vegetables and enveloped in a flaky homemade crust, making it the perfect centerpiece for chilly evenings or family gatherings. Simple to prepare yet bursting with flavor, this recipe invites you to savor every bite while creating cherished memories with your loved ones. Enjoy the rich, savory filling and the satisfying crunch of the crust as you indulge in this classic comfort food.

Ingredients

Scale

2 cups cooked chicken, shredded or diced
1 cup mushrooms, sliced
1 cup carrots, diced
1 cup peas
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1/4 cup flour
2 tablespoons olive oil
Salt and pepper, to taste
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and cubed
6–8 tablespoons ice water

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Instructions

Prepare the filling by sautéing onions and garlic in olive oil until fragrant. Add mushrooms, carrots, and peas; cook until tender. Stir in flour, then gradually add chicken broth until thickened. Mix in shredded chicken and season with salt and pepper.
For the crust, combine flour and salt in a mixing bowl. Cut in chilled butter until crumbly. Add ice water gradually until dough forms. Divide into two disks, flatten, and refrigerate for at least 30 minutes.
Preheat oven to 400°F (200°C). Roll out one disk of dough to fit your pie dish; fill with chicken mixture. Roll out second disk for the top crust; seal edges by crimping.
Cut slits in the top crust for steam escape and bake for about 30-35 minutes or until golden brown.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (200g)
Calories: 480
Sugar: 3g
Sodium: 700mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 20g
Cholesterol: 65mg