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When the chill of winter settles in or a rainy day calls for something cozy, few dishes evoke as much comfort as a classic pot pie. This beloved dish, with its flaky crust encasing a hearty filling, serves not only as a meal but as a warm embrace in culinary form. The aroma of a chicken and mushroom pot pie baking in the oven can transport you back to childhood kitchens, where the act of cooking was synonymous with love, care, and the creation of memories.

Cozy Chicken and Mushroom Pot Pie

Indulge in the warmth of a homemade chicken and mushroom pot pie, the perfect comfort food for chilly evenings or cozy gatherings. With a flaky crust enveloping tender chicken, earthy mushrooms, and a creamy sauce, this dish brings back nostalgic memories of family kitchens and love-filled meals. Easy to make and versatile for any occasion, learn how to create this heartwarming dish that not only satisfies the palate but also nourishes the soul. Enjoy the journey of cooking and the joy of sharing!
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Ingredients
  

2 cups cooked chicken, shredded (rotisserie chicken works well)

1 cup mushrooms, sliced (cremini or button recommended)

1 cup carrots, diced

1 cup frozen peas

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

3 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and black pepper to taste

1 teaspoon Worcestershire sauce

1 pre-made pie crust (store-bought or homemade)

1 egg, beaten (for egg wash, optional)

Instructions
 

Sauté the Vegetables: In a large skillet, combine olive oil and butter over medium heat. Once melted, add the diced onion and cook until translucent, approximately 3-4 minutes. Next, stir in the minced garlic and sliced mushrooms, sautéing until the mushrooms are tender and browned, around 5 minutes.

    Add Carrots and Peas: Incorporate the diced carrots and frozen peas into the skillet. Cook everything together for about 3-4 minutes until the carrots start to soften.

      Make the Roux: Sprinkle the all-purpose flour over the mixture in the skillet, stirring thoroughly to combine. Cook this for another 2 minutes to help eliminate the raw flour taste, stirring continuously.

        Create the Sauce: Gradually add the chicken broth, stirring constantly to prevent lumps from forming. Once combined, bring the mixture to a simmer and let it thicken for about 3-5 minutes. Then, pour in the heavy cream along with Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Stir until everything is well mixed and let it simmer for a minute or two more.

          Incorporate the Chicken: Gently fold in the shredded chicken until it's evenly mixed throughout the creamy vegetable filling. Remove the skillet from heat.

            Prepare the Pie Crust: Roll out your pie crust and line a greased pie dish with it. Trim any excess dough hanging over the edges. If you're using a pre-made crust, adhere to package instructions for best results. Pour the chicken and mushroom filling into the crust, spreading it out evenly.

              Top and Seal: If you're using a top crust, carefully place it over the filling. Seal the edges by crimping with a fork or pinch together with your fingers. Cut several small slits in the top to let steam escape. If desired, brush the crust with the beaten egg for a glossy, golden finish.

                Bake the Pie: Preheat your oven to 400°F (200°C). Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

                  Let It Cool: Once removed from the oven, let the pot pie cool for about 10 minutes to allow the filling to set slightly for easier slicing.

                    Serve and Enjoy: Slice the pot pie and serve it warm, either on its own or with a side salad for a refreshing balance. Enjoy the comforting warmth of your homemade chicken and mushroom pot pie!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                        Presentation Tips: Garnish the pot pie with fresh herbs, such as parsley or thyme, for an added touch of color. Serve with a side of mixed greens or roasted vegetables for a complete meal.