September 3, 2026

Chicken Mushroom Pot Pie (Creamy Filling, Flaky Crust)

Name: Chicken Mushroom Pot Pie
Prep time: 25 min
Cook time: 52 min
Total time: 1 h 27 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces; Salt and black pepper, to taste; 8 oz white or cremini mushrooms, sliced; 1/2 cup diced onion; 2 medium carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 2 cups chicken broth; 1/2 cup whole milk or heavy cream; 1 cup frozen peas; 1 tsp dried thyme; 1 sheet all-butter pie crust (store-bought or homemade), about 9 inches; 1 large egg, beaten, for brushing

Chicken mushroom pot pie with a flaky crust baked in a white ramekin

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A chicken mushroom pot pie is browned chicken, mushrooms, carrots, celery and peas in a creamy sauce, baked under a flaky crust until the filling bubbles. This version builds the sauce from scratch with butter, flour, broth and milk, so it needs no canned soup. It serves 6 and takes about 1 1/2 hours, including 30 minutes in the oven and a 10-minute rest.

Quick answer

Brown 1 lb bite-size chicken in butter until it reaches 165°F, then cook 8 oz mushrooms, onion, carrots and celery in the same pan. Stir in garlic and 1/3 cup flour, whisk in 2 cups broth and 1/2 cup milk and simmer until thick. Add the chicken, peas and thyme, top with a pie crust, brush with egg and bake at 400°F for 25 to 30 minutes. Rest 10 minutes.

Chicken Mushroom Pot Pie

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Prep: 25 minCook: 52 minRest: 10 minTotal: 1 hr 27 minYield: 6 servings

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Table of Contents

Chicken Mushroom Pot Pie Ingredients

2 tbsp unsalted butter
1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
Salt and black pepper, to taste
8 oz white or cremini mushrooms, sliced
1/2 cup diced onion
2 medium carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup whole milk or heavy cream
1 cup frozen peas
1 tsp dried thyme
1 sheet all-butter pie crust (store-bought or homemade), about 9 inches
1 large egg, beaten, for brushing

How to Make Chicken Mushroom Pot Pie

Heat the oven to 400°F (200°C). Melt the butter in a large oven-safe skillet over medium heat.
Season the chicken with salt and pepper and cook, stirring occasionally, until browned and the thickest pieces reach 165°F on an instant-read thermometer, 6 to 8 minutes. Move it to a plate.
Add the mushrooms, onion, carrots and celery to the same skillet. Cook until the mushrooms release their liquid and the vegetables soften, 6 to 7 minutes. Add the garlic and cook for 1 minute.
Sprinkle the flour over the vegetables and stir for 1 to 2 minutes to cook out the raw flour taste.
Slowly whisk in the broth, then the milk. Simmer, stirring, until the sauce thickens, 3 to 4 minutes.
Stir in the chicken, peas and thyme, season with salt and pepper and take the skillet off the heat. If your skillet is not oven-safe, pour the filling into a 9-inch deep-dish pie plate.
Lay the crust over the filling, crimp or tuck the edges, cut 4 or 5 vents in the top and brush it with the beaten egg.
Bake for 25 to 30 minutes, until the crust is deep golden brown and the filling bubbles through the vents.
Let the chicken mushroom pot pie rest for 10 minutes so the filling thickens before serving.

Nutrition Facts

Per serving (1 of 6) (estimated)

Calories: 390
Total fat: 19 g
Saturated fat: 6 g
Cholesterol: 75 mg
Sodium: 580 mg
Carbohydrates: 31 g
Fiber: 4 g
Sugar: 5 g
Protein: 24 g

Estimated from USDA FoodData Central SR Legacy values for butter, raw boneless skinless chicken breast (FDC 171077), white mushrooms (FDC 169251), onion, carrots, celery, garlic, all-purpose flour, ready-to-serve chicken broth (FDC 174536), whole milk, frozen peas, dried thyme and a 229 g standard pie crust (FDC 172814). About a quarter of the egg is counted, since most of it stays in the bowl. Salt and pepper to taste are not included.

Why This Chicken Mushroom Pot Pie Works

Browning the chicken first gives it color and flavor, and cooking it to 165°F before it goes under the crust means the filling only has to heat through in the oven. Cooking the mushrooms until they release their liquid concentrates their flavor and keeps the sauce from turning watery. The flour cooked into the butter and vegetables makes a quick roux, which thickens the broth and milk into a smooth, creamy sauce without canned soup. Vents in the crust let steam escape so the top bakes crisp.

Chicken Mushroom Pot Pie Swaps

Instead of	Use	What changes
Raw chicken	3 cups shredded cooked or rotisserie chicken	Skip step 2; stir it in with the peas
From-scratch sauce	One 10.5 oz can condensed cream of mushroom soup plus 1 cup broth	Skip the flour and milk; the filling is saltier
Pie crust	1 sheet puff pastry	Flakier top; start checking at 20 minutes
Chicken breast	Boneless thighs	Richer and harder to overcook
Whole milk	Heavy cream	Richer sauce, more calories

Common swaps for a chicken mushroom pot pie. The nutrition box is for the recipe as written.

Food Safety for Pot Pie

Cook the chicken pieces to 165°F before assembling, the safe minimum for poultry on the FoodSafety.gov temperature chart. When reheating leftovers, heat the filling to 165°F as well. If you assemble the pot pie ahead, refrigerate it right away and bake it within a day, adding 10 to 15 minutes to the bake time because the filling starts cold.

Tips for the Best Chicken Mushroom Pot Pie

Do not crowd the chicken. Brown it in two batches if your skillet is small; crowded chicken steams instead of browning.
Cook the mushrooms well. Wait until their liquid has mostly evaporated before adding the flour.
Leave room at the top. Keep the filling about 1/2 inch below the rim so it does not bubble over.
Cut vents. Without them, steam softens the crust from underneath.
Rest before slicing. Ten minutes lets the sauce set so servings hold together.

What to Serve With Chicken Mushroom Pot Pie

A chicken mushroom pot pie is a full meal, so keep the side light: a green salad with a sharp vinaigrette, roasted green beans or steamed broccoli. For a bigger comfort-food dinner, start with a small bowl of our potato soup with cream of mushroom.

How to Store and Reheat Chicken Mushroom Pot Pie

Refrigerate leftovers in a covered container within 2 hours of baking. FoodSafety.gov lists cooked poultry leftovers at 3 to 4 days in the fridge and 2 to 6 months in the freezer. Reheat portions in a 350°F oven, loosely covered with foil, until the filling reaches 165°F; the oven keeps the crust crisp. For make-ahead meals, freeze the cooled filling on its own and add a fresh crust before baking.

Chicken Mushroom Pot Pie FAQ

Can I make a chicken mushroom pot pie with cream of mushroom soup?

Yes. Skip the flour and milk, and stir one 10.5 oz can of condensed cream of mushroom soup and 1 cup of broth into the cooked vegetables. Simmer until hot, then add the chicken, peas and thyme. The filling will be saltier, so season lightly.

Can I use rotisserie chicken?

Yes. Skip the browning step and stir in about 3 cups of shredded cooked chicken with the peas.

Do I need a bottom crust?

No. This chicken mushroom pot pie uses a top crust only, which keeps it quick and stops the bottom from turning soggy.

Why is my pot pie filling runny?

The sauce was not simmered long enough, or the mushrooms still held their liquid. Simmer until the sauce coats a spoon, and let the baked pie rest 10 minutes.