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 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dinner, Main Course
Cuisine: American
Keyword: 30 minute meal, chicken, chicken pot pie, dinner, easy dinner, family friendly, weeknight dinner
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.