Thanks to a few shortcuts, this Chicken Mushroom Pot Pie is a simple comfort food you can have on the table in 35 minutes. It’s similar to a classic pot pie but made and baked in one skillet and loaded with mushrooms.Jump to Recipe
Chicken pot pie is comfort food at its finest
Comfort food, to me, is a big pot full of chicken, vegetables, and a luscious cream sauce. Some baked dough or fresh bread only sweetens the deal!
You’ll find all of that and more in this easy Chicken Mushroom Pot Pie. Unlike a classic chicken pot pie, this recipe makes a few shortcuts to keep the cooking process quick and stress-free. This is what we’re doing differently:
- The pot pie is topped with store-bought phyllo dough instead of homemade pie dough. It’s an easy solution that’s crisp and buttery.
- The savory mushroom and chicken filling is made and baked in just one oven-proof skillet.
- This means you’ll only find dough on the top of the pot pie, not on the bottom.
- It’s loaded with pre-cooked chicken, mushrooms, potatoes, and the vegetables you know and love: onion, carrots, and celery.
Family dinners are made even better with this chicken and mushroom pot pie. It’s ready to eat in just 35 minutes, and can even be prepared ahead of time.
Watch How To Make Chicken Mushroom Pot Pie Recipe
Ingredients and substitutions
You’ll find all of the classic pot pie ingredients here. What really makes it special, however, are a few secret shortcuts:
- Butter – Unsalted is best.
- Mushrooms – They add another layer of meaty flavor to the pot pie. I used baby bella mushrooms, but you can use what you like.
- Potatoes – Diced Yukon Gold potatoes are extra starchy and butter. They practically melt into the pot pie filling.
- Flour – Use all-purpose flour or the gluten-free flour of your choice to help thicken the filling.
- Milk – Whole milk is necessary for the luscious cream sauce. Heavy cream works too, but only use ½ cup.
- Chicken broth – Homemade chicken broth will bring deep, savory flavors to the filling. But this is a quick pot pie, after all, so storebought is just fine!
- Fresh thyme
- Chicken – Use pre-cooked shredded chicken thighs or breasts, store-bought rotisserie chicken, or any leftover chicken you already have in the fridge. Feel free to substitute turkey or diced ham for the chicken or add them for extra protein.
- Phyllo dough – One shortcut that makes this recipe quick and easy is layering only the top with store-bought phyllo dough. If you’re up for the challenge, feel free to make your own pie dough instead or swap the phyllo for puff pastry.
How to make chicken mushroom pot pie
Thaw the phyllo dough according to the thawing instructions on the package before you get started.
While you wait for the oven to preheat and the dough to thaw, melt the butter in a cast iron skillet over medium heat on the stove. Saute the onion, carrots, and celery until soft.
Add the remaining butter, then the mushrooms. Cook until they’re tender.
Next, stir the flour, salt, and thyme in with the vegetables to make the roux and cook for a few minutes. Once the mixture thickens, slowly stir in the milk and the stock.
Let it all simmer together while it thickens further.
To finish, stir the potatoes and shredded chicken into the thickened mixture and let it cook on the stovetop on low for 10 minutes.
Take the skillet off of the heat. Scrunch the thawed phyllo dough into bundles and tuck them into the filling. Continue until the entire filling is covered.
Gently brush the dough with melted butter, then bake in the oven until the phyllo is browned and crisp.
Let the mushroom pot pie rest for 10 minutes out of the oven. Spoon out individual portions with a large spoon, then serve and enjoy!
There are several easy ways to customize your mushroom chicken pot pie:
- Switch up the vegetables: Use hearty root vegetables, like parsnips or turnips instead of potatoes, replace the onions with leeks, add garlic, and use fennel to bring an anise flavor to the dish. Get creative or use your favorites!
- Use frozen vegetables: Frozen peas, green beans, corn, or carrots can all be used instead of the fresh vegetables here.
- Add cheese: Stir shredded cheddar cheese, gruyere, or swiss cheese into the filling.
- Instead of shredded chicken: Use shredded turkey (this recipe would be a perfect way to use up the leftover Thanksgiving turkey), bacon, diced ham, chicken sausage, or vegetarian meat (like soy curls) instead.
- Herb it up: Simmer the filling with bay leaves and fresh parsley in addition to the fresh thyme.
The pot pie is best eaten immediately after it’s baked. The longer it sits, the soggier the phyllo will become.
- Make ahead: If you want to make it ahead of time, prepare the filling as normal and store it (once cooled) in an airtight container in the fridge or freezer. When it’s time to eat, pour the filling into an oven-proof skillet, top with the thawed phyllo, and bake as normal (you may need to add a few extra minutes to the cooking time).
- Storing: Any leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Just know that the phyllo won’t be as crispy upon reheating.
Looking for more easy weeknight dinners?
All of these dinner recipes are easy to prepare, family-friendly, and can be made within 30 minutes:
Did you try this Chicken Mushroom Pot Pie? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!
Chicken Mushroom Pot Pie
- ½ cup unsalted butter divided
- 1 medium sweet onion diced into ¼-inch pieces
- 2 carrots diced into ¼-inch pieces
- 2 ribs celery diced into ¼-inch pieces
- 8 oz baby bella mushrooms sliced
- 1 large yukon gold potato diced into ½-inch pieces
- ¼ cup all-purpose flour
- 1 cups whole milk
- 2 cups chicken broth add extra ½ cup if too thick
- 1 teaspoon fresh thyme minced
- 3 cups chicken cooked
- 8 oz phyllo dough thawed
- 3 tablespoons butter melted for brushing
- Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
- Melt 4 tablespoons of butter on medium heat in a 12” cast iron skillet, and add the onion, carrot, and celery. Sauté for 5 minutes.
- Add the remaining 4 tablespoons of butter, then add the mushrooms, and cook for 5 more minutes.
- Add flour, salt, and thyme to the butter and vegetables creating a thick paste. Cook for 1 minute.
- Start adding the milk slowly into the mixture until the milk is fully incorporated. Then add the stock slowly to incorporate as well. Let this simmer on low heat for 2 minutes, stirring to make sure no clumps are formed. This will thicken the sauce. Adjust seasoning if needed.
- Add the potatoes and chicken to the mixture. Mix well to combine. Cover with a lid and let it cook on the stovetop on low for 10 minutes or until potatoes soften.
- Remove the skillet from the stove. Unroll the phyllo dough and using your hands scrunch each sheet into bundles. Tuck them into the filling, this will cover the whole pan. Continue until all sheets are tucked in.
- Melt butter and gently brush the melted butter over the phyllo dough.
- Add to the oven on the middle rack, and bake for 15-20 minutes or until phyllo dough is browned all over.
- Remove the pot pie from the oven, let it rest for 10 minutes before serving. Using a large serving spoon, spoon each portion into a bowl and enjoy.