Are you tired of the same old chicken pot pie recipe? Looking for a way to elevate this classic comfort food dish? Look no further! In this blog post, we will be sharing a delicious and creamy mushroom and chicken pot pie recipe that will have your taste buds singing. This dish is perfect for a cozy night in or for entertaining guests. We will walk you through the steps to create this savory and satisfying meal, from the flaky crust to the creamy filling. So grab your apron and get ready to impress with this mouthwatering recipe!
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup frozen peas
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat.
- Add the onions, carrots, celery, and garlic to the skillet. Cook until the vegetables are softened.
- Add the mushrooms and cook until they release their liquid.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes.
- Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps.
- Add the shredded chicken, peas, thyme, salt, and pepper. Cook until the mixture thickens.
- Roll out one of the pie crusts and place it in the bottom of a pie dish.
- Pour the chicken and mushroom mixture into the pie crust.
- Roll out the second pie crust and place it on top of the pie. Pinch the edges to seal.
- Make a few slits in the top crust to allow steam to escape.
- Bake the pot pie for 30-35 minutes, or until the crust is golden brown.
- Let the pot pie cool for a few minutes before serving.