Country Chicken and Mushroom Pot Pie

Name: Country Chicken and Mushroom Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 tablespoons olive oil; 1 kg chicken thighs (boneless, skinless); 250 g mushrooms (sliced); 1 onion (chopped); 2 cloves garlic (minced); 1 cup chicken broth; 1/2 cup heavy cream; 1/4 cup all-purpose flour; 2 1/2 cups all-purpose flour (plus extra for rolling); 1 teaspoon salt; 1 cup unsalted butter (chilled and cubed); 1/4 cup ice water

85 min 6 servings Medium

All Recipes

Savour this comforting Country Chicken and Mushroom Pot Pie, perfect for warming up your evenings with hearty flavours and a flaky crust.

Prep

30 min

Cook

45 min

Total

85 min

Servings

Difficulty

Medium

There's something undeniably comforting about a warm pot pie, especially when it's filled with tender chicken and earthy mushrooms. This Country Chicken and Mushroom Pot Pie brings the classic flavours of a hearty country meal into your kitchen. This version of the pot pie combines succulent chicken with a medley of mushrooms, all enveloped in a rich and creamy sauce. The flaky crust adds texture and flavour to each bite, making it a satisfying dish for any occasion. Ideal for family dinners or gatherings, this pot pie is a comforting staple that will remind you of home-cooked meals shared around the table.

Instructions

Prepare the crust

In a large bowl, combine flour and salt. Add butter and mix until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms. Wrap in plastic and refrigerate for 30 minutes.

Pro tip: Use chilled ingredients to ensure a flaky crust.

Cook the chicken

Heat olive oil in a large pan over medium heat. Cook chicken thighs until golden brown, about 5 minutes per side. Remove from pan and set aside.

Pro tip: Ensure the chicken is cooked through before removing.

Sauté the vegetables

In the same pan, add mushrooms, onion, and garlic. Cook until mushrooms are golden and onions are translucent, about 5-7 minutes.

Pro tip: Stir frequently to prevent sticking.

Make the sauce

Sprinkle flour over the vegetables, stirring to coat. Gradually add chicken broth and cream, stirring constantly until thickened, about 3 minutes.

Pro tip: Add broth slowly to avoid lumps.

Combine filling ingredients

Return chicken to the pan. Cook for an additional 5 minutes, until heated through. Remove from heat and let cool slightly.

Assemble the pot pie

Preheat oven to 200°C (400°F). Roll out pastry on a floured surface. Line a 23 cm (9-inch) pie dish with pastry, add filling, then top with remaining pastry. Seal edges and cut slits in the top.

Pro tip: Brush with egg wash for a golden brown finish.

Bake the pot pie

Bake in preheated oven for 25-30 minutes, or until crust is golden brown. Let stand for 10 minutes before serving.

💡

Tips & Tricks

Use chilled butter for a flakier crust.
Allow the filling to cool slightly before assembling.
Brush with egg wash for a golden finish.

Frequently Asked Questions

What is a country chicken and mushroom pot pie?

A country chicken and mushroom pot pie is a savoury pie filled with chicken, mushrooms, and a creamy sauce, encased in a flaky pastry crust.

How many calories are in a serving of chicken and mushroom pot pie?

A serving of this chicken and mushroom pot pie contains approximately 520 calories.

Can I make chicken pot pie ahead of time?

Yes, you can prepare the filling and crust separately, refrigerate, and then assemble and bake just before serving.

How long does chicken pot pie last in the fridge?

Chicken pot pie can be stored in the refrigerator for up to 3 days.

Can I freeze chicken and mushroom pot pie?

Yes, you can freeze the assembled pie before baking for up to 2 months. Thaw in the refrigerator before baking.

What wine pairs well with chicken and mushroom pot pie?

A glass of Chardonnay or a light red wine pairs well with chicken and mushroom pot pie.

Serving Suggestions

Serve this Country Chicken and Mushroom Pot Pie with a simple green salad or steamed vegetables for a balanced meal. A glass of Chardonnay or a light red wine complements the flavours beautifully. To make ahead, prepare the filling and crust separately and refrigerate. Assemble and bake just before serving. Leftovers can be stored in the refrigerator for up to 3 days, or freeze the pie before baking for up to 2 months.

Nutrition per serving

520

Calories

28g

Protein

25g

Fat

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