On a chilly evening, this delectable mushroom and chicken pot pie is the perfect solution to your dinner needs. The savory combination of tender chicken and mushrooms in its satisfying filling will have you licking your lips! What’s more, it comes with an irresistible flaky crust that adds just the right amount of crunch – making every bite unforgettable! Moreover, not only is it easy-to-make but can also be prepped ahead of time for added convenience. Enjoy when hunger strikes – anytime you desire!
Ingredients:
- 1 lb. of boneless, skinless chicken breasts, cubed
- 1 lb. of sliced mushrooms
- 2 tablespoons of butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1/2 cup of heavy cream
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn
- 1 refrigerated pie crust
Instructions:
- Preheat the oven to 375°F.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the cubed chicken to the pot and cook until it’s no longer pink, stirring occasionally.
- Once the chicken has been cooked through, carefully remove it from the pot and set aside for later.
- For a delightful golden brown color, place the sliced mushrooms in the pot and constantly stir until all of their moisture has evaporated.
- Gently fold in the chopped onion and minced garlic, stirring with devotion to ensure a precise mixture.
- Season the mushroom mixture with salt and pepper to taste.
- Generously sprinkle the mushroom mixture with all-purpose flour, stirring regularly to make sure it is evenly coated.
- Carefully add the chicken broth to your pot, stirring constantly until every bit of flour is dissolved and you’ve achieved a creamy texture.
- Gently fold in the prepared chicken, heavy cream, frozen peas and corn into the pot. Stir until all ingredients are evenly combined for a delicious meal!
- Gently move the savory chicken and mushroom filling to a 9-inch pie plate.
- Carefully unroll the chilled pie crust and lay it over the filling, pressing down firmly around the sides to create a secure seal.
- Slice the top of your crust to create steam ventilation.
- Bake the mushroom and chicken pot pie in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.
- Remove the pot pie from the oven and let it cool for 5-10 minutes before slicing.
Enjoy a cozy and comforting dinner with this scrumptious mushroom and chicken pot pie that makes enough for 6-8 servings. Warm it up in the oven alongside some roasted vegetables or salad for a spectacular night at home, plus you can make it ahead of time! Indulge in your savory masterpiece today!