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.
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.