Description
Chicken and Mushroom Pot Pie is a heartwarming dish that brings together tender chicken, earthy mushrooms, and a rich, creamy sauce enveloped in a flaky biscuit topping. This comforting classic is perfect for family gatherings or cozy weeknight dinners, ensuring that everyone at the table will leave satisfied. With its deliciously layered flavors and satisfying textures, this recipe is not just a meal—it’s an experience that warms the soul. Easy to prepare and customizable with your favorite veggies or herbs, this pot pie is destined to become a staple in your home.
Ingredients
Scale
- 3 bone-in skin-on chicken breasts (or 3 cups diced cooked chicken)
- 1 lb cremini mushrooms
- 1 large onion
- 2 garlic cloves
- 2 ½ cups chicken broth
- ½ cup heavy whipping cream
- ¼ cup flour
- Fresh thyme
- For the biscuit topping: flour, sugar, baking powder, cold butter, buttermilk
Instructions
- Preheat oven to 400°F. Roast chicken seasoned with olive oil, salt, and pepper for 40-45 minutes until cooked through. Cool, debone, and chop.
- In a skillet, sauté diced onion in olive oil until softened; add quartered mushrooms and cook until browned.
- Add garlic and thyme; stir briefly before deglazing with sherry if desired.
- Mix in the remaining butter and flour to form a roux; gradually add chicken broth until thickened. Stir in cream and seasonings.
- Combine chicken with the sauce mixture; transfer to a baking dish.
- Prepare biscuit dough by mixing dry ingredients; cut in cold butter then add buttermilk until combined.
- Spoon biscuit mixture over filling and bake at 400°F for about 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 520
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg