Creamy Chicken and Mushroom Pot Pie

Servings: 4

A warm, flaky pot pie just like Grandma used to make — rich, savory filling with tender chicken and mushrooms under a golden crust. Perfect for rainy-day comfort.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms (cremini or button), sliced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup whole milk or heavy cream (use more cream for richer filling)
• 2 cups cooked chicken, shredded or diced (rotisserie or poached)
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 teaspoon dried tarragon (optional)
• 1 bay leaf (optional)
• Salt and plenty of freshly ground black pepper
• 1/2 cup frozen peas (optional)
• 1 sheet store-bought puff pastry or one 9-inch pie crust (top only) — thawed if frozen
• 1 egg beaten with 1 tablespoon water (egg wash)
• Flaky sea salt for finishing (optional)

Instructions

1. Preheat oven to 400°F (200°C). If using a pie dish, lightly butter it.
2. In a large skillet or saucepan, heat butter and olive oil over medium heat until butter foams.
3. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes. Add garlic and cook 30 seconds more.
4. Add mushrooms and cook until they release liquid and begin to brown, about 5 minutes.
5. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste.
6. Gradually whisk in chicken broth until smooth, then add the milk or cream. Add thyme, tarragon (if using), bay leaf, and a good pinch of salt and pepper.
7. Simmer gently until the sauce thickens to a creamy gravy that coats a spoon, about 5 minutes. Remove and discard bay leaf.
8. Stir in the cooked chicken and frozen peas (if using). Taste and adjust seasoning — be generous with salt and pepper.
9. Pour the filling into your prepared pie dish or divide into individual ramekins.
10. Drape the puff pastry or pie crust over the filling, trimming excess and crimping edges to seal. Cut a few slits for steam to escape; brush generously with egg wash and sprinkle flaky sea salt if desired.
11. Bake for 25–30 minutes (20–25 for individual pies) until the crust is puffed and deep golden brown. If the crust browns too quickly, tent with foil.
12. Let rest 10 minutes before serving so the filling sets slightly.