Best 5 Chicken And Mushroom Pot Pie Recipes

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Chicken and Mushroom Pot Pie: A Culinary Journey of Comfort and Delight

Indulge in a heartwarming culinary experience with our delectable Chicken and Mushroom Pot Pie. This classic dish combines tender chicken, savory mushrooms, and a creamy, flavorful sauce, all encased in a golden-brown, flaky crust. Discover the perfect balance of flavors and textures in every bite, as the juicy chicken and earthy mushrooms meld seamlessly with the rich sauce. Whether you're a seasoned chef or a home cook looking for a comforting meal, our curated collection of pot pie recipes offers something for every skill level and taste preference. From traditional to modern variations, these recipes will guide you in creating a pot pie that will warm your soul and satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND MUSHROOM POTPIES



Chicken and Mushroom Potpies image

If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds mushrooms to the mix. Smoky bacon adds extra flavor to the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h15m

Yield Makes eight 4-inch potpies

Number Of Ingredients 14

1 1/2 ounces bacon, finely chopped
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces cremini mushrooms, quartered
3 medium carrots, sliced 1/4 inch thick
1 celery stalk, thinly sliced
Coarse salt and freshly ground pepper
1/4 cup plus 1 1/2 teaspoons all-purpose flour
3 cups chicken stock
2 1/4 pounds boneless, skinless chicken breast halves and thighs, cut into 1-inch cubes
3 tablespoons heavy cream
1 disk Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash

Steps:

  • Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.
  • Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.
  • Divide filling among eight 4-inch (12 ounce) ramekins.
  • Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.
  • Bake until toppings are golden and fillings are bubbling, about 40 minutes.

COUNTRY CHICKEN AND MUSHROOM POT PIE



Country Chicken and Mushroom Pot Pie image

A basic chicken and mushroom pot pie recipe.

Provided by djameela

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

1 cup boiling water
1 cube chicken bouillon
2 tablespoons butter, divided
1 large onion, sliced
1 pint white button mushrooms, sliced
4 (5 ounce) skinless, boneless chicken breasts, cubed
1 tablespoon Worcestershire sauce
ground black pepper to taste
¾ cup milk
¼ cup water
1 cup frozen mixed vegetables (carrots, corn, peas)
2 teaspoons cornstarch
1 (14 ounce) package pastry for double-crust pie
1 large egg yolk, beaten

Steps:

  • Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
  • Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
  • Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
  • Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
  • After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
  • Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
  • Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g

CHICKEN AND MUSHROOM POT PIE WITH SQUASH CRUST



Chicken and Mushroom Pot Pie with Squash Crust image

This is the best pie recipe I have ever invented, and the best thing is, there's almost no fat whatsoever in it so you can eat as much as you like!

Provided by PaulaM11

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

1 carnival squash - peeled, seeded, and cubed
4 skinless, boneless chicken breasts, diced
1 ½ cups chopped fresh mushrooms
1 (10.75 ounce) can reduced-fat condensed cream of mushroom soup
10 ¾ fluid ounces water
2 ¼ cups all-purpose flour
2 eggs, divided

Steps:

  • Place squash cubes in a large pot and cover with water; bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain squash. Mash and set aside to cool.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a dry skillet over medium heat. Add chicken and mushrooms; cook and stir until chicken is no longer pink, 5 to 10 minutes.
  • Drain chicken and mushrooms. Add mushroom soup. Fill empty can with water and pour in. Cook until mixed well, 2 to 3 minutes.
  • Add flour and 1 egg to the cooled mashed squash. Mix to form the pastry. Transfer to a well floured surface. Divide into 6 pieces. Roll out 3 pieces to fit 3 nonstick pie pans. Prick the bottoms with a fork.
  • Spoon chicken and mushroom filling over the pastry. Roll out remaining pastry and place over the filling. Beat remaining egg and brush over the tops.
  • Bake in the preheated oven until golden, about 30 minutes.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 27.6 g, Cholesterol 51.5 mg, Fat 2.4 g, Fiber 2.2 g, Protein 12.3 g, SaturatedFat 0.6 g, Sodium 129.1 mg, Sugar 2.6 g

CHICKEN AND MUSHROOM POT PIE



Chicken and Mushroom Pot Pie image

Make and share this Chicken and Mushroom Pot Pie recipe from Food.com.

Provided by KathyP53

Categories     Savory Pies

Time 35m

Yield 3 serving(s)

Number Of Ingredients 12

1 refrigerated pie dough
cooking spray
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 ounces chicken breast tenders, cut into bite size pieces
1 1/4 cups water
1 1/2 cups frozen mixed vegetables
1 cup fresh mushrooms, quartered
1 (10 1/2 ounce) can condensed cream of chicken soup

Steps:

  • Preheat oven to 350 degrees.
  • Cut 3 (4") circles of dough using a bowl or ramekin as a guide.
  • Place dough circles on a baking sheet coated with cooking spray.
  • Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoons salt.
  • Pierce top of dough circles with a fork.
  • Bake dough at 425 degrees for 8 minutes or until golden.
  • Combine flour, sage, 1/4 teaspoons salt, and pepper in a zip-top plastic bag; add chicken.
  • Seal bag, and toss to coat.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add chicken mixture; cook 5 minutes, browning on all sides.
  • Stir in water, scraping pan to loosen brown bits.
  • Stir in vegetables, mushrooms, and soup; bring to a boil.
  • Reduce heat, and cook for 10 minutes.
  • Spoon 1 cup chicken mixture into each of 3 (1 cup) ramekins or bowls; top each serving with 1 pie crust.

Nutrition Facts : Calories 485.7, Fat 21.2, SaturatedFat 4, Cholesterol 52.1, Sodium 1319.5, Carbohydrate 48.1, Fiber 5.5, Sugar 2.7, Protein 26.9

HEARTY CHICKEN POT PIE



Hearty Chicken Pot Pie image

Nothing warms you like hearty chicken pot pie. This one's loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 6

1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
  • Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
  • Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg

Tips:

  • Use a variety of mushrooms for a more flavorful pot pie. Some good options include cremini, shiitake, and oyster mushrooms.
  • If you don't have fresh mushrooms, you can use dried mushrooms. Just be sure to soak them in hot water for at least 30 minutes before using.
  • To make the pot pie filling even more flavorful, you can add a splash of white wine or chicken broth.
  • Be sure to season the filling well with salt and pepper. You can also add other seasonings, such as thyme, rosemary, or sage.
  • Use a thick, creamy sauce for the pot pie filling. This will help to keep the pot pie moist and flavorful.
  • If you're using a store-bought pie crust, be sure to pre-bake it according to the package directions.
  • To make the pot pie crust even more golden brown and flaky, brush it with an egg wash before baking.
  • Serve the pot pie hot with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Chicken and mushroom pot pie is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With its creamy filling, flaky crust, and savory chicken and mushroom filling, this pot pie is sure to be a hit with the whole family. So next time you're looking for a hearty and satisfying meal, give this chicken and mushroom pot pie recipe a try.

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