This chicken and mushroom pot pie brings together tender chicken thighs, earthy cremini mushrooms, and garden vegetables in a velvety herb sauce, all tucked beneath a golden, buttery crust. I remember my grandmother making pot pie every Sunday after church, the steam rising from that flaky top crust as she set it on the table – pure comfort in every bite.
There’s something magical about pot pie that takes me back to those Sunday dinners at Grandma’s farmhouse. She’d use whatever vegetables were fresh from the garden and always insisted on making the crust from scratch. “Store-bought just doesn’t have the same love in it,” she’d say, her hands working the cold butter into the flour. The aroma of herbs and chicken filling the kitchen, the anticipation as we waited for that crust to turn golden brown – these are the moments that made cooking feel like home. Now, whenever I make this chicken and mushroom pot pie, I’m transported right back to that cozy kitchen table, surrounded by family and the smell of something wonderful baking in the oven. Time to get our hands floury!
What Makes This Chicken and Mushroom Pot Pie So Special
I’ve been making pot pies for decades, and this version has become my go-to for good reason. The combination of chicken thighs instead of breast meat and the addition of cremini mushrooms creates layers of flavor that chicken pot pie lovers absolutely rave about.
- Uses ingredients you likely have on hand – chicken thighs, common vegetables, and basic pantry staples make this accessible any day of the week
- Comes together in about an hour – including baking time, this homemade pot pie fits into busy weeknight schedules
- Delivers that perfect flaky-to-creamy texture contrast – the buttery crust against the velvety filling is what comfort food dreams are made of
- Adapts easily with shortcuts – swap in store-bought crust when time is tight without sacrificing flavor
- Packs 28g of protein per serving – keeps everyone satisfied and full longer than lighter meals
- Family-friendly and crowd-pleasing – I’ve never met a picky eater who didn’t ask for seconds
Through years of tweaking and testing, I’ve found this recipe strikes the ideal balance between impressive and doable – perfect for both Sunday dinners and Tuesday night suppers.
Ingredient Spotlight
Chicken thighs form the foundation of this pot pie, and I always choose them over breast meat because they stay incredibly juicy and tender during baking, preventing that dry, chalky texture that can plague chicken pot pies.
Cremini mushrooms bring an earthy, savory depth that transforms this from basic pot pie to something special – their meaty texture holds up beautifully in the creamy sauce.
Heavy cream creates that luxurious, velvety sauce that coats every vegetable and piece of chicken, making each bite feel indulgent without being overly rich.
Cold, cubed butter is the secret to achieving those beautiful, flaky layers in the crust – keeping it cold until the very last moment ensures the butter creates steam pockets as it bakes.
Chicken broth provides the savory base for the sauce, and I prefer low-sodium varieties so I can control the salt level perfectly.
Dried thyme and rosemary infuse the filling with that classic herb flavor that makes pot pie smell like home – these herbs complement both the chicken and mushrooms beautifully.
All-purpose flour serves double duty here: it creates structure in the crust and thickens the filling to that perfect spoonable consistency.
Frozen peas add pops of sweetness and bright green color, and Betty always kept a bag in her freezer for last-minute additions to comfort dishes like this chicken and mushroom pot pie.
How to Make Chicken and Mushroom Pot Pie
Step 1. I’ve learned that starting with the crust and chilling it while you prepare the filling saves time and ensures the dough stays cold. Mix your flour and salt, cut in the cold butter until it resembles coarse crumbs, then add ice water gradually until the dough just comes together.
Step 2. Betty always emphasized wrapping the dough ball tightly in plastic wrap and refrigerating for at least 30 minutes – this rest period allows the gluten to relax and the butter to firm up for maximum flakiness.
Step 3. While the dough chills, season your diced chicken thighs generously with salt and pepper, then brown them in olive oil over medium heat for 5-7 minutes until they’re cooked through and have developed some golden color.
Step 4. After years of making this, I discovered that using the same skillet for the vegetables captures all those flavorful brown bits from the chicken. Sauté the onions, carrots, and mushrooms for 5-7 minutes, then add the garlic for just one minute to prevent burning.
Step 5. The key I discovered is to sprinkle the flour directly over the vegetables and stir well before adding liquid – this prevents lumps and ensures your sauce thickens evenly.
Step 6. Betty’s tip: Add the chicken broth gradually while stirring constantly, which creates a silky-smooth sauce every time. Let it simmer for 5 minutes until noticeably thickened.
Step 7. I’ve found that stirring in the cream, herbs, cooked chicken, and frozen peas off the heat prevents the cream from breaking and keeps the peas bright green.
Step 8. Through trial and error, I learned that letting the filling cool for 10-15 minutes before assembling prevents a soggy bottom crust – patience here makes all the difference.
Step 9. Roll out your chilled dough on a well-floured surface, place it in your pie dish with edges hanging over, then pour in the cooled filling before topping with the second crust layer.
Step 10. My family prefers when I brush the top crust generously with beaten egg and cut several slits for steam to escape – this creates that gorgeous golden-brown finish and prevents a soggy top. Bake at 400°F for 30-35 minutes until deeply golden.
Keeping This Pot Pie Fresh
I typically store leftover chicken and mushroom pot pie in an airtight container in the refrigerator for up to 3 days. The crust will soften slightly during storage, but the flavors actually deepen overnight as the herbs continue to meld with the creamy filling. Betty always said pot pie tasted even better the next day, and I have to agree.
For freezing, I’ve found this pot pie holds up reasonably well for up to 2 months when wrapped tightly in plastic wrap and then aluminum foil. The texture of the crust won’t be quite as flaky after freezing, but the filling freezes beautifully. Let it thaw overnight in the refrigerator before reheating for best results.
For the best texture, I reheat individual portions in a 350°F oven for 15-20 minutes until heated through and the crust crisps up again. If you’re in a hurry, microwave portions work fine – just know the crust will be softer. Betty’s reheating method was always the oven because she believed it brought back some of that fresh-baked magic, and after testing both methods countless times, I think she was right.
Perfect Partners for Chicken and Mushroom Pot Pie
- Simple Green Salad with Vinaigrette – The bright acidity and crisp greens cut through the richness of the creamy pot pie filling, providing a refreshing contrast that keeps each bite interesting.
- Roasted Green Beans with Garlic – These add a slightly charred, savory element that complements the herbs in the pot pie while offering a satisfying crunch against the soft, creamy filling.
- Buttermilk Biscuits – If you’re feeling extra indulgent, warm biscuits are perfect for sopping up any extra sauce that escapes from your pot pie slice.
- Cranberry Sauce or Chutney – A spoonful of tangy-sweet cranberry provides a delightful flavor burst that balances the savory, herb-infused filling, much like this fresh cranberry sauce.
- Steamed or Roasted Carrots – Since carrots are already in the pot pie, serving them as a side reinforces that comforting, wholesome feeling while adding visual appeal to your plate.
- Apple Cider or White Wine – For beverages, I love serving this with warm spiced apple cider in fall or a crisp white wine that complements the creamy mushroom flavors.
FAQs
I recommend sticking with thighs if possible because they remain much juicier during the baking process, but if you only have breasts on hand, cut them into slightly larger pieces and reduce the initial cooking time by 1-2 minutes to prevent them from drying out.
To prevent over-browning, tent a piece of aluminum foil loosely over the top during the last 10-15 minutes of baking – this protects the crust while allowing the filling to heat through completely.
Many home cooks find success with assembling the entire pot pie up to 24 hours in advance, covering it tightly with plastic wrap, and refrigerating until ready to bake. Just add 5-10 minutes to the baking time since you’re starting with a cold pie.
Chicken and Mushroom Pot Pie
Ingredients
Equipment
Method
- In a large bowl, mix 2 cups of flour and 1 teaspoon 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.
- In a large skillet, heat 2 tablespoons 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.
- 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.
- 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.
- 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.
- While the filling cools, preheat your oven to 400°F (200°C).
- 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.
- 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 in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
- Slice the pot pie, serve it warm, and enjoy the cozy flavors!
