Creamy Chicken and Mushroom Pot Pie

Instructions

1. 1

   Preheat oven to 400°F (200°C). If using a pie dish, lightly butter it.

2. 2

   In a large skillet or saucepan, heat butter and olive oil over medium heat until butter foams.

3. 3

   Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes. Add garlic and cook 30 seconds more.

4. 4

   Add mushrooms and cook until they release liquid and begin to brown, about 5 minutes.

5. 5

   Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste.

6. 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. 7

   Simmer gently until the sauce thickens to a creamy gravy that coats a spoon, about 5 minutes. Remove and discard bay leaf.

8. 8

   Stir in the cooked chicken and frozen peas (if using). Taste and adjust seasoning — be generous with salt and pepper.

9. 9

   Pour the filling into your prepared pie dish or divide into individual ramekins.

10. 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. 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. 12

    Let rest 10 minutes before serving so the filling sets slightly.

13. 13

    Rich, savory, and creamy with earthy mushroom notes, brightened by thyme and finished with a buttery, flaky crust — classic, cozy, and deeply comforting.