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Chicken and Mushroom Pot Pie

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Experience the ultimate comfort food with this Chicken and Mushroom Pot Pie. This delightful dish features tender chicken and earthy mushrooms enveloped in a rich, creamy sauce, all tucked under a golden, flaky biscuit topping. Perfect for family dinners or cozy nights in, this pot pie is not only easy to make but also packed with flavor that will have everyone asking for seconds. With its simple preparation and hearty ingredients, it’s a meal designed to warm your heart and bring loved ones together around the dinner table.

Ingredients

Scale
  • 3 cups cooked chicken or 3 bone-in skin-on chicken breasts
  • 1 lb cremini mushrooms
  • 1 large onion
  • 2 garlic cloves
  • Fresh thyme
  • 2 ½ cups chicken broth
  • ½ cup heavy whipping cream
  • 3 tbsp butter (divided)
  • ¼ cup flour
  • 2 cups flour (for biscuit topping)
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt (for biscuit topping)
  • ½ tsp baking soda
  • 1 stick cold butter
  • 2 tbsp chopped fresh sage (or 2 tsp dried sage leaves)
  • ½ cup sharp cheddar cheese (shredded)
  • ¾ cup buttermilk (plus extra)
  • ¼ cup chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C). Roast seasoned chicken until fully cooked (about 40-45 minutes), then shred.
  2. In a skillet, sauté diced onion and quartered mushrooms in olive oil and butter until softened. Add minced garlic and thyme.
  3. Stir in flour to create a roux, then gradually add chicken broth and heavy cream until thickened.
  4. Fold in shredded chicken and parsley into the sauce.
  5. Prepare the biscuit topping by mixing dry ingredients and cutting in cold butter before adding buttermilk.
  6. Assemble by pouring filling into a baking dish, topping with biscuit mixture, and baking until golden brown.

Nutrition

Find it online: https://isabellacooks.com/chicken-and-mushroom-pot-pie/