Best 8 Chicken And Mushroom Potpies Recipes

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Indulge in a culinary journey with our guide to creating the ultimate chicken and mushroom potpie. Immerse yourself in a symphony of flavors as succulent chicken and tender mushrooms blend seamlessly with a creamy, savory sauce, all encased in a flaky, golden crust. Let your taste buds embark on an adventure as we unveil the secrets of crafting this hearty and comforting dish, a timeless classic with a modern twist. Whether you prefer traditional methods or seek innovative variations, our comprehensive exploration will equip you with the knowledge and inspiration to make a chicken and mushroom potpie that will delight your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND MUSHROOM POTPIES



Chicken and Mushroom Potpies image

If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds mushrooms to the mix. Smoky bacon adds extra flavor to the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h15m

Yield Makes eight 4-inch potpies

Number Of Ingredients 14

1 1/2 ounces bacon, finely chopped
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces cremini mushrooms, quartered
3 medium carrots, sliced 1/4 inch thick
1 celery stalk, thinly sliced
Coarse salt and freshly ground pepper
1/4 cup plus 1 1/2 teaspoons all-purpose flour
3 cups chicken stock
2 1/4 pounds boneless, skinless chicken breast halves and thighs, cut into 1-inch cubes
3 tablespoons heavy cream
1 disk Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash

Steps:

  • Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.
  • Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.
  • Divide filling among eight 4-inch (12 ounce) ramekins.
  • Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.
  • Bake until toppings are golden and fillings are bubbling, about 40 minutes.

CREAMY CHICKEN AND MUSHROOM ONE-POT WITH POT PIE TOPPERS



Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

3 pieces boneless, skinless chicken breast
3 onions
2 fresh bay leaves
2 tablespoons extra-virgin olive oil
8 ounces button mushrooms, sliced or quartered
4 baby potatoes, diced
2 parsnips, peeled and diced 1/2-inch thick
2 small ribs celery, chopped
A few sprigs fresh sage leaves, very thinly sliced
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
Splash white wine
1 rounded tablespoon Dijon mustard
2 cups chicken stock
1/2 cup heavy cream
1 sheet frozen puff pastry dough, defrosted
1 egg

Steps:

  • Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
  • In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
  • Reduce the heat to low and bake off the pastry tops.
  • For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
  • To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
  • Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.

CHICKEN, KALE & MUSHROOM POT PIE



Chicken, kale & mushroom pot pie image

A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day.

Provided by Chelsie Collins

Categories     Main course, Supper

Time 50m

Number Of Ingredients 13

1 tbsp olive oil
1 large onion, finely chopped
3 thyme sprigs, leaves picked
2 garlic cloves, crushed
350g chicken breasts, cut into small chunks
250g chestnut mushrooms, sliced
300ml chicken stock
100g crème fraîche
1 tbsp wholegrain mustard
100g kale
2 tsp cornflour, mixed with 1 tbsp cold water
375g pack puff pastry, rolled into a circle slightly bigger than your dish
1 egg yolk, to glaze

Steps:

  • Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.
  • Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
  • Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.

Nutrition Facts : Calories 673 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

CREAMY CHICKEN AND MUSHROOM PIES



Creamy Chicken and Mushroom Pies image

The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 17

1 tablespoon olive oil
6 ounces sliced cremini mushrooms
Kosher salt and freshly ground black pepper
5 ounces (1 cup) shredded rotisserie chicken
1 tablespoon Dijon mustard
1 tablespoon finely chopped chives
4 ounces cream cheese, at room temperature
All-purpose flour, for dusting
One (8-ounce) puff pastry sheet, thawed if frozen
1 large egg, lightly beaten
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 small red onion, very thinly sliced
1 head butter lettuce, leaves separated or torn
10 chives, cut into 1-inch-long pieces

Steps:

  • For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
  • Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
  • Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
  • Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
  • Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
  • When ready to serve, toss the lettuce and chives into the dressing.

COUNTRY CHICKEN AND MUSHROOM POT PIE



Country Chicken and Mushroom Pot Pie image

A basic chicken and mushroom pot pie recipe.

Provided by djameela

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

1 cup boiling water
1 cube chicken bouillon
2 tablespoons butter, divided
1 large onion, sliced
1 pint white button mushrooms, sliced
4 (5 ounce) skinless, boneless chicken breasts, cubed
1 tablespoon Worcestershire sauce
ground black pepper to taste
¾ cup milk
¼ cup water
1 cup frozen mixed vegetables (carrots, corn, peas)
2 teaspoons cornstarch
1 (14 ounce) package pastry for double-crust pie
1 large egg yolk, beaten

Steps:

  • Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
  • Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
  • Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
  • Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
  • After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
  • Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
  • Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g

CHICKEN AND MUSHROOM POT PIE WITH SQUASH CRUST



Chicken and Mushroom Pot Pie with Squash Crust image

This is the best pie recipe I have ever invented, and the best thing is, there's almost no fat whatsoever in it so you can eat as much as you like!

Provided by PaulaM11

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

1 carnival squash - peeled, seeded, and cubed
4 skinless, boneless chicken breasts, diced
1 ½ cups chopped fresh mushrooms
1 (10.75 ounce) can reduced-fat condensed cream of mushroom soup
10 ¾ fluid ounces water
2 ¼ cups all-purpose flour
2 eggs, divided

Steps:

  • Place squash cubes in a large pot and cover with water; bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain squash. Mash and set aside to cool.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a dry skillet over medium heat. Add chicken and mushrooms; cook and stir until chicken is no longer pink, 5 to 10 minutes.
  • Drain chicken and mushrooms. Add mushroom soup. Fill empty can with water and pour in. Cook until mixed well, 2 to 3 minutes.
  • Add flour and 1 egg to the cooled mashed squash. Mix to form the pastry. Transfer to a well floured surface. Divide into 6 pieces. Roll out 3 pieces to fit 3 nonstick pie pans. Prick the bottoms with a fork.
  • Spoon chicken and mushroom filling over the pastry. Roll out remaining pastry and place over the filling. Beat remaining egg and brush over the tops.
  • Bake in the preheated oven until golden, about 30 minutes.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 27.6 g, Cholesterol 51.5 mg, Fat 2.4 g, Fiber 2.2 g, Protein 12.3 g, SaturatedFat 0.6 g, Sodium 129.1 mg, Sugar 2.6 g

CHICKEN AND MUSHROOM POT PIE



Chicken and Mushroom Pot Pie image

Make and share this Chicken and Mushroom Pot Pie recipe from Food.com.

Provided by KathyP53

Categories     Savory Pies

Time 35m

Yield 3 serving(s)

Number Of Ingredients 12

1 refrigerated pie dough
cooking spray
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 ounces chicken breast tenders, cut into bite size pieces
1 1/4 cups water
1 1/2 cups frozen mixed vegetables
1 cup fresh mushrooms, quartered
1 (10 1/2 ounce) can condensed cream of chicken soup

Steps:

  • Preheat oven to 350 degrees.
  • Cut 3 (4") circles of dough using a bowl or ramekin as a guide.
  • Place dough circles on a baking sheet coated with cooking spray.
  • Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoons salt.
  • Pierce top of dough circles with a fork.
  • Bake dough at 425 degrees for 8 minutes or until golden.
  • Combine flour, sage, 1/4 teaspoons salt, and pepper in a zip-top plastic bag; add chicken.
  • Seal bag, and toss to coat.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add chicken mixture; cook 5 minutes, browning on all sides.
  • Stir in water, scraping pan to loosen brown bits.
  • Stir in vegetables, mushrooms, and soup; bring to a boil.
  • Reduce heat, and cook for 10 minutes.
  • Spoon 1 cup chicken mixture into each of 3 (1 cup) ramekins or bowls; top each serving with 1 pie crust.

Nutrition Facts : Calories 485.7, Fat 21.2, SaturatedFat 4, Cholesterol 52.1, Sodium 1319.5, Carbohydrate 48.1, Fiber 5.5, Sugar 2.7, Protein 26.9

CHICKEN AND MUSHROOM POT PIE



Chicken and Mushroom Pot Pie image

Warm up on a cool day with this Chicken and Mushroom Pot Pie. This hearty Chicken and Mushroom Pot Pie includes cheese and a variety of flavorful veggies.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings, 1 cup each

Number Of Ingredients 12

1 cup plus 2 Tbsp. flour, divided
2 tsp. baking powder
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1-1/4 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1/4 cup milk
1/4 cup KRAFT Lite Zesty Italian Dressing
1/2 lb. sliced fresh mushrooms
1 onion, chopped
1 carrot, peeled, sliced
2 cloves garlic, minced
2 cups fat-free reduced-sodium chicken broth
3 cups shredded cooked chicken

Steps:

  • Heat oven to 400°F.
  • Combine 1 cup flour and baking powder in medium bowl. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1/4 cup shredded cheese and milk; stir with fork until mixture forms dough. Cover with plastic wrap.
  • Heat dressing in large nonstick skillet on medium heat. Add vegetables and garlic; cook and stir 5 min. Stir in remaining flour; cook 1 min., stirring constantly. Gradually stir in broth. Bring to boil, stirring constantly. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate; top with remaining shredded cheese.
  • Place dough on lightly floured surface; roll with rolling pin to 9-inch round. Place over chicken mixture; seal and flute edge. Cut several slits in crust.
  • Bake 30 to 35 min. or until crust is golden brown.

Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

Tips:

  • For a richer flavor, use a combination of light and dark meat chicken.
  • If you don't have fresh mushrooms, you can use dried mushrooms. Just soak them in hot water for 30 minutes before using.
  • For a creamier filling, add 1/2 cup of heavy cream to the sauce.
  • If you're using a store-bought pie crust, be sure to pre-bake it according to the package directions.
  • To make sure the pot pies are cooked through, insert a toothpick into the center of the filling. If it comes out clean, they're done.

Conclusion:

Chicken and mushroom pot pies are a classic comfort food that's perfect for a cold winter night. They're easy to make and can be tailored to your own taste. Whether you like your pot pies creamy or savory, there's a recipe in this article that's sure to please. So next time you're looking for a hearty and delicious meal, give one of these chicken and mushroom pot pie recipes a try.

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