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When it comes to comfort food, few dishes evoke feelings of warmth and nostalgia quite like a steaming pot pie. The flaky, golden crust encasing a rich and savory filling is a quintessential symbol of home cooking, bringing to mind cozy family dinners and chilly evenings spent with loved ones. Among the many variations of pot pies, the Hearty Chicken & Mushroom Pot Pie stands out as a particularly inviting choice, perfectly balancing the tender, juicy chicken with the earthy, robust flavor of mushrooms. This dish not only satisfies hunger but also warms the soul, making it an ideal centerpiece for family gatherings or a comforting option for a night in.

Savory Chicken & Mushroom Pot Pie

Indulge in the comforting flavors of Hearty Chicken & Mushroom Pot Pie, a perfect dish for cozy nights and family gatherings. This recipe blends tender chicken with earthy mushrooms, vibrant vegetables, and a creamy sauce, all encased in a flaky, golden crust. Easy to make and packed with nutrition, it's a delightful addition to any meal. Discover how to craft this beloved classic and create cherished memories around the dinner table.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup mushrooms, sliced (such as cremini or button)

1 cup carrots, diced

1 cup frozen peas

1 large onion, diced

3 cloves garlic, minced

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 package (2 crusts) refrigerated pie crusts

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing until translucent (about 3-4 minutes). Add the sliced mushrooms and cook for an additional 5 minutes until they are browned.

      Add Carrots and Peas: Stir in the diced carrots and frozen peas, cooking for another 4-5 minutes until the carrots begin to soften.

        Make the Sauce: Sprinkle the all-purpose flour over the vegetable mixture, stirring constantly for about 1-2 minutes. Add the chicken broth gradually while whisking to avoid lumps. Then pour in the heavy cream. Add Worcestershire sauce, thyme, rosemary, salt, and pepper. Let the mixture simmer for about 5-7 minutes or until it thickens slightly.

          Combine with Chicken: Stir in the shredded cooked chicken until fully mixed. Remove from heat and let it cool slightly.

            Prepare the Pie Crust: Roll out one of the pie crusts and fit it into a 9-inch pie pan. Pour the chicken and mushroom mixture into the crust.

              Top the Pie: Roll out the second pie crust and place it over the filled pie. Seal the edges by crimping with a fork or your fingers. Cut a few slits on the top crust to allow steam to escape. Brush the beaten egg over the top crust for a golden finish.

                Bake: Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and flaky. If the edges start to brown too quickly, cover them with aluminum foil.

                  Cool and Serve: Remove the pot pie from the oven and let it cool for about 10 minutes before serving. This will allow the filling to set a bit more.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings