Go Back
Haunted Forest Mushroom and Chicken Pot Pie
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Skillet
  • 9-inch Pie Dish
  • Oven

Ingredients
  

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups cooked chicken, shredded
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 store-bought pie crust
  • 1 egg, beaten

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit and set a 9-inch pie dish nearby.
  • Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, then cook for 4 minutes until they begin to soften.
  • Stir in the mushrooms and garlic. Cook for another 5 minutes until the mushrooms release their liquid and start to brown.
  • Sprinkle the flour over the vegetables and stir for 1 minute to coat everything evenly.
  • Slowly pour in the chicken broth while stirring, then add the heavy cream. Continue stirring until the mixture thickens, about 3 minutes.
  • Add the shredded chicken and thyme. Season with salt and pepper, then remove the skillet from the heat.
  • Transfer the filling to the pie dish. Lay the pie crust over the top, trim any excess, and crimp the edges. Cut a few small slits in the center for steam.
  • Brush the crust with the beaten egg. Bake for 25 minutes until the crust is golden and the filling bubbles at the edges.

Notes

Use leftover rotisserie chicken to save time on busy nights. If the filling seems too thick after adding the broth, add a splash more broth before transferring it to the dish. Leftovers reheat well in a 350-degree oven for 15 minutes to keep the crust crisp.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, 9-inch Pie Dish, Oven