Chicken and Mushroom Pot Pie
A comforting homemade pot pie filled with tender chicken, mushrooms, and vegetables, encased in a flaky crust.
Ingredients
Dough
- 2 cups all-purpose flour (for crust)
- 1 teaspoon salt (for crust)
- 0.5 cup unsalted butter (cold and cubed)
- 0.25 cup ice water
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
- 0.25 cup all-purpose flour (for filling)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Seasoning
- to taste Salt and pepper
Instructions
- Mix flour and salt, cut in butter, add water, form dough, and chill.
- Sauté chicken in olive oil, then set aside.
- Cook vegetables, add garlic, then stir in flour and broth, simmer until thickened.
- Mix in cream, herbs, chicken, and peas; cool slightly.
- Roll out dough, fill with filling, top with second crust, seal, cut slits, brush with egg, and bake at 200°C for 30-35 minutes.
Notes
Chill the dough thoroughly for best results and ensure filling is cooled before assembling.