Chicken Mushroom Pot Pie
A comforting and hearty chicken pot pie filled with mushrooms, carrots, peas, and a creamy sauce, all encased in flaky crust.
Ingredients
Dairy and Broth
- 2 cups cooked chicken breast, shredded
- 8 ounces button or cremini mushrooms, sliced
- 1 cup carrots, diced
- 1 cup frozen green peas
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Pie Crusts
- 2 prepared pie crusts (9-inch) pie crusts
- 1 large egg (for egg wash, optional)
Garnish
- optional Fresh parsley or thyme for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cook carrots and mushrooms in butter until soft, then stir in flour and cook 1-2 minutes.
- Whisk in chicken broth and milk, simmer until thickened, then add chicken, peas, and seasonings.
- Line pie dish with crust, pour filling, top with second crust, seal edges, cut slits, and brush with egg wash.
- Bake for 35-40 minutes until golden and bubbling, then rest 10-15 minutes before serving.
Notes
For a crisp crust, brush with egg wash before baking and cover edges if they brown too quickly.