Chicken Mushroom Pot Pie Recipe: 5 Steps to Cozy Bliss

There’s just something about a homemade chicken mushroom pot pie that wraps you in a warm hug, isn’t there? It’s like a cozy blanket for your belly! This recipe is my go-to for chilly evenings when I want to feel that comforting embrace of a flaky crust filled with tender chicken and savory mushrooms. Trust me, once you take a bite, the buttery crust and hearty filling will have you swooning! I love how easy it is to whip up, especially with pre-made pie crusts. It’s perfect for using up leftover chicken, and you can even sneak in some extra veggies for good measure. Seriously, it’s a dish that brings family and friends together around the table, and I just adore that about it. Let’s dive into making the best chicken mushroom pot pie recipe you’ll ever taste!

Ingredients List

• 1 pound cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1 cup frozen peas and carrots
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 pre-made pie crust

How to Prepare Chicken Mushroom Pot Pie Recipe

Preheat the Oven

First things first, you’ll want to preheat your oven to 425°F (220°C). This step is super important because it ensures that your pot pie cooks evenly and gets that lovely golden crust we all crave. So, while you’re prepping your ingredients, let that oven get nice and toasty!

Cooking the Filling

Now, grab a skillet and melt your butter over medium heat. As it starts to sizzle, toss in those sliced mushrooms. Cook them for about 5-7 minutes, or until they’re nice and soft. You’ll know they’re ready when they release their delicious aroma! Next, stir in the flour and let it cook for a minute. This helps to thicken our filling, giving it that creamy texture we love.

Adding Broth and Milk

Time to bring it all together! Slowly pour in your chicken broth and milk while whisking continuously. This is crucial, as you want to avoid any lumps. Keep whisking until the mixture is smooth and thickened, about 3-4 minutes. You’ll see that beautiful creamy filling start to take shape, and it’s just heavenly!

Mixing in Chicken and Vegetables

Now, it’s time for the star of the show—your shredded chicken! Add it to the skillet along with the frozen peas, carrots, salt, pepper, and garlic powder. Stir everything together until it’s well combined. The colors and flavors will start to pop, making your kitchen smell divine!

Assembling the Pot Pie

Once your filling is ready, pour it into the bottom pie crust laid out in a pie dish. Then, take your second pie crust and lay it gently over the top. Make sure to seal the edges by pressing them together with your fingers or a fork—this is where all that delicious filling will stay! Don’t forget to cut a few slits on top to allow steam to escape, which helps it bake perfectly.

Baking Instructions

Pop your pot pie into the preheated oven and bake for 30-35 minutes. Keep an eye on it, and you’ll know it’s done when the crust is golden brown and flaky, and the filling is bubbly. As it bakes, your home will be filled with the most comforting aroma! Let it cool for a few minutes before serving, and enjoy every scrumptious bite of this chicken mushroom pot pie recipe!

Tips for Success

• Use Leftover Chicken: If you have leftover rotisserie chicken or cooked chicken from a previous meal, it’ll save you time and add great flavor!
• Don’t Skip the Whisking: When you add the broth and milk, whisk vigorously to ensure a smooth and creamy filling without lumps.
• Experiment with Veggies: Feel free to throw in other veggies like corn, green beans, or even spinach for added nutrition and flavor!
• Seal it Well: Make sure to seal the edges of your pie crust thoroughly to prevent any filling from leaking out during baking.
• Check for Doneness: Look for that perfect golden brown crust and bubbling filling; it’s a sure sign your pot pie is ready!
• Cool Before Serving: Let it cool for about 10 minutes before slicing. This helps the filling set a bit and makes serving easier.
• Make it Ahead: You can prepare the filling a day in advance and assemble it just before baking. Perfect for busy weeknights!

Nutritional Information Disclaimer

Just a quick note before you dig into this comforting chicken mushroom pot pie recipe! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. While I’ve provided typical values for this recipe, such as calories, fat, protein, and carbohydrates, they’re not set in stone. So, if you’re counting macros or just curious, feel free to adjust based on your own ingredients. Cooking is all about making it your own, after all!

FAQ Section

Can I use fresh chicken instead of cooked? Absolutely! If you prefer using fresh chicken, just cook it first—boiling or baking works well—then shred it before adding it to the filling. This way, you can infuse even more flavor!

What can I substitute for mushrooms? If mushrooms aren’t your thing, no worries! You can swap them out for diced potatoes, zucchini, or even some sautéed onions for a different texture and flavor profile. Just make sure to cook any substitutions until they’re tender before adding them to the filling.

Can I make this pot pie gluten-free? Yes, you can! Simply use a gluten-free pie crust and swap the all-purpose flour for a gluten-free flour blend. It’ll still turn out delicious, I promise!

How should I store leftovers? Store any leftover chicken mushroom pot pie in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just pop it in the oven to reheat, and it’ll taste just as good!

Can I freeze the pot pie? Yes! You can freeze the assembled pot pie before baking. Just wrap it tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to bake it, let it thaw in the refrigerator overnight and then bake as usual!

What are some easy variations I can try? There are so many fun ways to mix it up! You could add herbs like thyme or rosemary for extra flavor, toss in some shredded cheese for a creamy twist, or even use a different protein like turkey or beef. Get creative!

Why You’ll Love This Recipe

• Quick and Easy: This chicken mushroom pot pie recipe comes together in just over an hour, making it perfect for busy weeknights when you want a home-cooked meal without the fuss.
• Comforting and Hearty: With its flaky crust and rich, savory filling, this pot pie is like a warm hug on a plate, sure to satisfy even the hungriest of appetites.
• Versatile: You can easily customize the filling with your favorite veggies or proteins, making it a great way to use up leftovers or cater to your taste preferences.
• Family-Friendly: Kids and adults alike love this dish! It’s a guaranteed crowd-pleaser that brings everyone together around the dinner table.
• Deliciously Flavorful: The combination of tender chicken, earthy mushrooms, and a creamy sauce spiced just right makes every bite absolutely scrumptious.
• Make-Ahead Friendly: You can prepare the filling in advance, making it easy to assemble and bake right before mealtime, perfect for those hectic days!

Storage & Reheating Instructions

After enjoying your delicious chicken mushroom pot pie, you’ll probably have some leftovers (if you’re lucky!). Here’s how to store them properly to keep that amazing flavor and texture intact.

First, let the pot pie cool completely before storing. This helps prevent condensation, which can make the crust soggy. Once it’s cooled, cover the pot pie tightly with plastic wrap or aluminum foil, or transfer individual slices to airtight containers. You can keep it in the fridge for up to 3 days. If you want to save it for later, you can freeze the pot pie before baking or after baking. Just make sure it’s well-wrapped to avoid freezer burn. It’ll hold up in the freezer for about 2-3 months!

When you’re ready to enjoy those leftovers, reheating is key to keeping that crust flaky and the filling warm and comforting. If you’ve frozen the pie, let it thaw in the fridge overnight. For reheating, preheat your oven to 350°F (175°C). Place the pot pie on a baking sheet (to catch any drips!) and cover it loosely with foil to prevent the crust from browning too quickly. Bake for about 25-30 minutes or until heated through. If you’re reheating individual slices, they’ll usually take about 15-20 minutes. Just keep an eye on them, and before you know it, you’ll be back to enjoying that cozy, homemade goodness!

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