Chicken Mushroom Pot Pie

4.72 from 7 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Main Course

Cuisine: American

Keyword: 30 minute meal, chicken, chicken pot pie, dinner, easy dinner, family friendly, weeknight dinner

Servings: servings

Calories: 348kcal

Author: Lena Gladstone

Equipment

Ingredients

Filling

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

Topping

8 ounces phyllo dough thawed
3 tablespoons butter melted for brushing

Instructions

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.

Video

Notes

Tips for Using Puff Pastry Instead of Phyllo Dough

If you'd rather use puff pastry, it makes a delicious alternative with a richer, buttery, and extra-flaky topping. Puff pastry will create more of a traditional pot pie crust, while phyllo dough gives the pie a lighter, crispier texture.

Thaw completely first. Let the puff pastry thaw according to the package directions before unfolding to prevent cracking.
Use a single sheet. Lay one sheet of puff pastry over the skillet or baking dish, trimming any excess and tucking the edges inside.
Cut a few vents. Use a sharp knife to cut 3 to 4 small slits in the top so steam can escape while baking.
Brush with egg wash. For a beautifully golden, glossy finish, brush the top with 1 beaten egg mixed with 1 tablespoon water before baking.
Keep it cold. Puff pastry puffs best when it's cold going into the oven, so wait to place it over the filling until just before baking.
Bake until deeply golden. Puff pastry may need a few extra minutes compared to phyllo dough. If the top browns too quickly, loosely tent it with foil and continue baking until the filling is bubbling.
Skip the bottom crust. For this skillet pot pie, a puff pastry top crust is all you need. Using puff pastry on the bottom can sometimes become soggy underneath the creamy filling.

Lena's Tip: Sprinkle the top with flaky sea salt and a few fresh thyme leaves before baking for a beautiful bakery-style finish. The thyme complements the mushrooms and creamy chicken filling perfectly.

Nutrition