Description

Warm up your kitchen with a comforting chicken and mushroom pot pie that embodies the warmth of home-cooked meals. This delightful dish features tender chicken, earthy mushrooms, and a vibrant mix of fresh vegetables, all enveloped in a flaky homemade crust. Perfect for chilly evenings or family gatherings, this pot pie not only satisfies your taste buds but also brings back cherished memories around the dinner table. Experience the joy of creating this hearty centerpiece for your next meal!

Ingredients

Scale

2 cups cooked chicken, shredded
1 cup mushrooms, sliced
1 cup carrots, diced
1 cup peas
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 cup flour
2 cups chicken broth
1 teaspoon thyme
Salt and pepper to taste
2 ½ cups all-purpose flour for the crust
1 cup unsalted butter, chilled and diced for the crust
6 to 8 tablespoons ice water for the crust

Instructions

Preheat oven to 425°F (220°C).
In a large mixing bowl, combine chicken, mushrooms, carrots, peas, onion, garlic, and flour. Stir in chicken broth gradually until well mixed. Season with thyme, salt, and pepper.
For the crust: Combine flour and butter in a bowl until crumbly. Add ice water gradually until dough forms. Refrigerate for at least 30 minutes.
Roll out one dough disc into your pie dish; add filling and top with second rolled disc. Seal edges and cut slits for steam.
Bake for 30-35 minutes or until golden brown.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (150g)
Calories: 380
Sugar: 3g
Sodium: 650mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 18g
Cholesterol: 70mg

Keywords: Customize with your favorite veggies or proteins. Use pre-made crust if short on time.