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Some meals feel nostalgic the moment they hit the table. Chicken pot pie is one of them.
This version retains comfort while trimming excess. The filling starts with mushrooms, carrots, and celery cooked until deeply aromatic. A simple flour-and-stock gravy pulls everything together — no heavy cream, no shortcuts, just technique. Then it all gets tucked under a flaky crust and baked until golden.
It’s hearty, but it won’t weigh you down. It’s cozy, but it’s not complicated.
If you enjoy this kind of steady, practical comfort cooking, you might also like:
Different styles, same idea: build flavor patiently and keep it simple.
Savor the process, and thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Cozy Chicken Pot Pie with a Flaky Crust
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces cremini baby bella mushrooms
- 1 cup diced carrots about 3 medium
- 1/2 cup diced celery about 1 large stalk
- 1 1/2 teaspoons garlic powder
- 1 tablespoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 cups cooked and shredded boneless, skinless chicken breasts* about 8 ounces or 2 small breasts
- 1/2 cup frozen peas
- 1/2 cup frozen pearl onions
- 1 prepared pie crust
- 1 egg lightly beaten with 1 tablespoon water to create an egg wash
Instructions
- Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms begin to brown, stirring occasionally.
- Add the carrots, celery, garlic powder, thyme, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften about 3 additional minutes.
- Sprinkle the flour over the top of the vegetables and cook for 2 minutes. Slowly pour in the chicken stock, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes.
- Stir in the chicken, peas, and onions. Spoon the chicken mixture into the prepared pie dish.
- Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than the edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush it all over with the remaining egg wash.
- With a sharp knife, cut 3 slits in the top.
- Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.
