Chicken and Mushroom Pot Pie
A comforting pot pie with tender chicken, sautéed mushrooms, and a creamy onion-garlic sauce, crowned with flaky pastry. This classic dish pairs everyday ingredients with a simple technique to create a warm, satisfying meal.
Ingredients
- 2 cups diced cooked chicken
- 8 oz sliced mushrooms
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk or heavy cream
- 1 tsp dried thyme
- 1 cup peas (optional)
- 1 ready-made puff pastry sheet or pie crust (thawed)
- 1 pinch salt and pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until translucent and fragrant, about 3–4 minutes.
- Toss in the mushrooms and cook until they release their moisture and start to brown, about 5–7 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Cook for about 1 minute to remove the raw flour taste.
- Pour in the chicken broth and milk (or cream), stirring constantly as the sauce thickens. Add the thyme, salt, and pepper to taste.
- Fold in the cooked chicken and peas (if using). Allow the mixture to simmer gently for 3–5 minutes, until everything is heated through and the sauce is creamy.
- Transfer the filling to a suitable baking dish. Cover with puff pastry or pie crust, trimming any excess. Make a few small slits in the top to vent steam.
- Bake for 20–25 minutes, or until the pastry is golden brown and crisp. If the edges brown too quickly, cover with a foil shield and continue baking.
- Let the pot pie rest for about 10 minutes before serving. This helps the sauce set a bit and makes it easier to slice.