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As the seasons shift and cooler weather sets in, the craving for warm, hearty meals becomes nearly irresistible. One dish that epitomizes comfort food is the classic pot pie. With its flaky crust enveloping a rich and savory filling, pot pie has a unique ability to evoke feelings of nostalgia and warmth. Among the many variations, chicken and mushroom pot pie stands out as a beloved favorite, combining tender chicken with earthy mushrooms to create a satisfying and flavorful dish that is perfect for any occasion.

Cozy Chicken and Mushroom Pot Pie

Warm up your family gatherings with this comforting Chicken and Mushroom Pot Pie that blends tender chicken with earthy mushrooms in a rich, creamy filling, all encased in a flaky crust. This classic dish not only evokes feelings of nostalgia but also provides essential nutrients from fresh vegetables like carrots and peas. Perfect for chilly evenings or meal prep, this pot pie will surely become a cherished staple in your kitchen. Dive into the recipe and enjoy a heartwarming dining experience!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup mushrooms, sliced (preferably cremini or button)

1 cup carrots, diced

1 cup frozen peas

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

3 tablespoons butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 teaspoon Worcestershire sauce

1 pre-made pie crust (or homemade if you prefer)

1 egg, beaten (for egg wash, optional)

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and browned, about 5 minutes.

    Add Carrots and Peas: Stir in the diced carrots and frozen peas. Cook for about 3-4 minutes until the carrots begin to soften.

      Make the Roux: Sprinkle the flour over the mixture and stir well to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.

        Create the Sauce: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring to a simmer and let it thicken, about 3-5 minutes. Then, add the heavy cream, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Stir until well combined and allow to simmer for another minute or two.

          Incorporate the Chicken: Fold in the shredded chicken until evenly distributed throughout the creamy vegetable mixture. Remove from heat.

            Prepare the Pie Crust: Roll out your pie crust and place it into a greased pie dish. Trim any excess, and if using a pre-made crust, follow package instructions. Pour the chicken and mushroom filling into the crust.

              Top and Seal: If using a top crust, place it over the filling, and seal the edges by crimping with a fork or pinching with your fingers. Cut several slits in the top to allow steam to escape. If desired, brush the top with a beaten egg for a golden finish.

                Bake the Pie: Preheat your oven to 400°F (200°C). Bake the pot pie in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.

                  Let It Cool: Once out of the oven, let the pot pie cool for about 10 minutes before slicing and serving. This will allow the filling to set slightly.

                    Serve and Enjoy: Serve warm with a side salad or on its own for a cozy meal. Enjoy your delicious homemade chicken and mushroom pot pie!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6