Chicken and Mushroom Pot Pie
Cozy chicken pie energy, without the long bake or fussy pastry.
When you want dinner to feel like a reset button, this is a good one. It gives you the comfort of chicken pot pie — creamy filling, tender chicken, mushrooms, and a golden topping — without making you spend the whole night in the kitchen. It’s best for a cold evening, a rough day, or any time you need something warm and filling that still gets on the table fast. Expect a thick, savory filling and a biscuit topping that tastes homey, not fancy. It’s not a delicate bakery-style pie; it’s the practical, satisfying version that tired people actually make.
Ingredients
- 1 lb boneless skinless chicken breast — cut into 1-inch pieces
- 8 oz mushrooms — sliced
- 1 cup yellow onion — diced
- 2 unit garlic cloves — minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cup low-sodium chicken broth
- 0.75 cup milk
- 1 cup frozen peas and carrots
- 1 tsp dried thyme
- 0.75 tsp salt
- 0.25 tsp black pepper
- 1 cup refrigerated biscuit dough — or 4 small biscuits
- 1 tbsp olive oil
- 1 tbsp parsley — chopped, optional
Method
- 1 Heat the oven to 400°F. In a large oven-safe skillet, warm the olive oil over medium-high heat. Add the chicken, season with a little of the salt and pepper, and cook until lightly browned, about 4 to 5 minutes.
- 2 Add the butter, onion, and mushrooms. Cook until the mushrooms release their liquid and the onion softens, about 5 minutes. Stir in the garlic and thyme for 30 seconds.
- 3 Sprinkle the flour over the pan and stir for 1 minute. Slowly pour in the broth and milk, stirring until the filling turns smooth and thickens, about 2 to 3 minutes.
- 4 Stir in the peas and carrots and the rest of the salt and pepper. Taste and adjust. Remove from the heat, top with biscuit dough pieces, and bake until the biscuits are golden and the filling is bubbling, about 15 to 18 minutes.
- 5 Let it sit for 5 minutes, then finish with parsley if you want and serve hot.
Variations
- Vegetarian swap — Replace the chicken with 2 cups diced potatoes plus 1 can drained white beans, and use vegetable broth.
- Faster swap — Use cooked rotisserie chicken and skip the browning step; stir it in with the peas and carrots before topping.
- Substitutions — Swap mushrooms for extra peas and carrots, or use half-and-half instead of milk for a richer filling.
Notes
If your skillet is not oven-safe, transfer the filling to a small baking dish before topping with biscuits. For a thicker filling, simmer 1 to 2 minutes longer before baking.
Equipment that helps
- Large oven-safe skillet — It lets you cook the filling and bake the pie in one pan.
- Wooden spoon or spatula — It helps you stir up the flour smoothly and scrape the browned bits from the pan.
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