Chicken Mushroom Pot Pie is a comforting dish that combines tender pieces of chicken, earthy mushrooms, and fresh vegetables all wrapped in a flaky, crispy crust. This delightful recipe is perfect for a family dinner or a cozy night in, offering warmth and satisfaction with every bite.

Why Make This Recipe

The Chicken Mushroom Pot Pie is more than just a meal; it’s a heartwarming experience that brings everyone together. It’s a great way to use leftover chicken, and the creamy filling complemented by a crunchy phyllo crust makes it a true delight. Additionally, the versatility of the ingredients allows for plenty of personal touches, making it an excellent choice for those who want to get creative in the kitchen.

How to Make Chicken Mushroom Pot Pie

Making Chicken Mushroom Pot Pie is straightforward and fun, even for beginner cooks! Here’s a step-by-step guide:

Ingredients:

½ cup unsalted butter (divided)
1 medium sweet onion (diced into ¼-inch pieces)
2 carrots (diced into ¼-inch pieces)
2 ribs celery (diced into ¼-inch pieces)
8 oz baby bella mushrooms (sliced)
1 large Yukon Gold potato (diced into ½-inch pieces)
¼ cup all-purpose flour
1 cup whole milk
2 cups chicken broth (add an extra ½ cup if too thick)
1 teaspoon fresh thyme (minced)
3 cups chicken (cooked)
8 oz phyllo dough (thawed)
3 tablespoons butter (melted for brushing)

Directions:

Thaw one roll of phyllo, following the thawing instructions on the package. Preheat the oven to 350°F.
Melt 4 tablespoons of butter over medium heat in a 12” cast iron skillet. Add the onion, carrot, and celery, and sauté for 5 minutes.
Add the remaining 4 tablespoons of butter, then incorporate the mushrooms, cooking for an additional 5 minutes.
Stir in flour, salt, and thyme to create a thick paste, cooking for 1 minute.
Gradually add the milk, ensuring it’s fully incorporated. Then, slowly add the stock while stirring. Let this simmer on low heat for 2 minutes, making sure no clumps form to thicken the sauce. Adjust seasoning if necessary.
Add the potatoes and chicken to the mixture, mixing well to combine. Cover and let it cook on low heat for 10 minutes or until the potatoes soften.
Remove the skillet from the stovetop. Unroll the phyllo dough, and using your hands, scrunch each sheet into bundles. Tuck them into the filling, covering the entire pan.
Melt the butter and gently brush it over the phyllo dough.
Place the skillet on the middle rack of the oven and bake for 15-20 minutes or until the phyllo dough is browned all over.
Once baked, remove the pot pie from the oven and let it rest for 10 minutes before serving. Serve with a large spoonful in each bowl and enjoy!

How to Serve Chicken Mushroom Pot Pie

Serve the Chicken Mushroom Pot Pie warm, allowing the creamy filling to shine beneath the golden, crispy phyllo topping. Pair it with a fresh side salad or roasted vegetables for a complete meal. It’s perfect as a standalone dish or as part of a cozy family dinner spread.

How to Store Chicken Mushroom Pot Pie

To store leftover Chicken Mushroom Pot Pie, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be refrigerated for up to 3 days. If you have a significant amount left, consider freezing it. Wrap portions tightly in plastic wrap, followed by aluminum foil, and store in the freezer for up to 3 months. When ready to eat, simply thaw in the refrigerator overnight and reheat in the oven until warmed through.

Tips to Make Chicken Mushroom Pot Pie

Make it Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just assemble with phyllo dough and bake when you’re ready to enjoy.
Customize Your Veggies: Feel free to add other vegetables like peas, corn, or green beans for extra flavor and nutrition.
Check for Consistency: If you prefer a thinner sauce, add more chicken broth until you reach the desired consistency.

Variation

For a twist on the classic recipe, consider substituting phyllo dough with a traditional pie crust or biscuit topping. You could also make individual pot pies using ramekins for easy serving or have fun experimenting with different combinations of proteins and vegetables, such as turkey or spinach.

FAQs

Can I use frozen vegetables?
Yes, using frozen vegetables can save time, just make sure they are thawed and drained before adding to the filling.
How can I adjust the recipe for dietary restrictions?
You can easily make this recipe gluten-free by using a gluten-free all-purpose flour and phyllo dough. For a dairy-free option, substitute the butter with a non-dairy alternative and use almond milk or any preferred plant-based milk.
What if I don’t have chicken broth?
If you don’t have chicken broth, you can use vegetable broth or water as a substitute, although it might not have the same depth of flavor.

Chicken Mushroom Pot Pie

A comforting Chicken Mushroom Pot Pie filled with tender chicken, earthy mushrooms, and fresh vegetables, all wrapped in a flaky phyllo crust.

Prep Time 30

Cook Time 35

Total Time 1 5

Serving Size servings

Ingredients

For the filling

½ cup unsalted butter, divided Use 4 tablespoons for sautéing and 3 tablespoons melted for brushing.
1 medium sweet onion, diced into ¼-inch pieces
2 carrots, diced into ¼-inch pieces
2 ribs celery, diced into ¼-inch pieces
8 oz baby bella mushrooms, sliced
1 large Yukon Gold potato, diced into ½-inch pieces
¼ cup all-purpose flour
1 cup whole milk
2 cups chicken broth Add an extra ½ cup if too thick.
1 teaspoon fresh thyme, minced
3 cups cooked chicken

For the crust

8 oz phyllo dough, thawed

Instructions

Preparation

Thaw one roll of phyllo, following the thawing instructions on the package. Preheat the oven to 350°F.
Melt 4 tablespoons of butter over medium heat in a 12-inch cast iron skillet. Add the onion, carrot, and celery, and sauté for 5 minutes.
Add the remaining 4 tablespoons of butter, then incorporate the mushrooms, cooking for an additional 5 minutes.
Stir in flour, salt, and thyme to create a thick paste, cooking for 1 minute.
Gradually add the milk, ensuring it's fully incorporated. Then, slowly add the stock while stirring. Let this simmer on low heat for 2 minutes, making sure no clumps form to thicken the sauce. Adjust seasoning if necessary.
Add the potatoes and chicken to the mixture, mixing well to combine. Cover and let it cook on low heat for 10 minutes or until the potatoes soften.

Assembly

Remove the skillet from the stovetop. Unroll the phyllo dough, and using your hands, scrunch each sheet into bundles. Tuck them into the filling, covering the entire pan.
Melt the butter and gently brush it over the phyllo dough.

Baking

Place the skillet on the middle rack of the oven and bake for 15-20 minutes or until the phyllo dough is browned all over.
Once baked, remove the pot pie from the oven and let it rest for 10 minutes before serving.

Notes

Serve the Chicken Mushroom Pot Pie warm. Pair with a fresh side salad or roasted vegetables for a complete meal. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.