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When the chill of autumn settles in, or a winter storm blankets the ground in white, there’s nothing quite like the comforting embrace of a warm pot pie. This classic dish, with its flaky crust and savory filling, has long been a staple in homes across the globe. The aroma of a Cozy Chicken and Mushroom Pot Pie wafting through the kitchen is enough to evoke feelings of nostalgia, warmth, and satisfaction. It’s the type of meal that brings friends and family together, offering not just nourishment but also a sense of belonging.

Cozy Chicken and Mushroom Pot Pie

Warm up your evenings with a Cozy Chicken and Mushroom Pot Pie, a delightful comfort food perfect for chilly nights. Bursting with tender chicken, earthy mushrooms, and vibrant vegetables enveloped in a creamy sauce, this dish combines simplicity and heartiness in every bite. Whether using leftover chicken or rotisserie, the recipe is adaptable and straightforward. Gather your loved ones around the table for a meal that nurtures the soul and evokes warm memories. Try this heartwarming recipe today!
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Ingredients
  

2 cups cooked chicken, shredded or diced

1 cup mushrooms, sliced (button or cremini)

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1 small onion, finely chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon butter

2 refrigerated pie crusts (or homemade if preferred)

1 egg, beaten (for egg wash)

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5 minutes until they begin to soften. Add in the minced garlic and sliced mushrooms, cooking for an additional 3–4 minutes until the mushrooms have released their moisture and are tender.

    Make the Filling: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1 minute to eliminate the raw flour taste. Slowly pour in the chicken broth and stir continuously until the mixture thickens (about 3–4 minutes). Add the heavy cream, shredded chicken, peas, Dijon mustard, thyme, rosemary, salt, and pepper. Stir everything together, allowing it to simmer on low heat for about 5 minutes.

      Prepare the Pie: Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken and mushroom filling into the crust.

        Top the Pie: Place the second pie crust over the filling. Crimp the edges together to seal and make several slits on the top crust to allow steam to escape. Brush the top crust with the beaten egg for a golden finish.

          Bake: Place the pie in the preheated oven and bake for 25-30 minutes or until the crust is golden brown. If the edges brown too quickly, cover them with foil.

            Cool and Serve: Once baked, let the pot pie cool for about 10 minutes before serving. This allows the filling to set slightly, making it easier to slice.

              Prep Time: 20 mins | Total Time: 1 hr | Servings: 6