Winter Veg Chicken and Mushroom Pot Pie

February 6, 2025marissamakes
A slice of chicken, veggie, and mushroom pot pie, styled on a cozy and rustic background surrounded by scattered ingredients.

Prep time: 1 hour 15 minutes

Cook time: 1 hour 45 minutes

Serves: 6-8

One of my ultimate comfort foods is a pot pie, and this Winter Veg Chicken and Mushroom Pot Pie is packed full of winter flavor, and so much cozy goodness. It features a flaky double crust, and a creamy filling that hits the spot on cold winter days. This pot pie is a great way to use up leftover chicken, and the filling is customizable to whatever veggies you have on hand.

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Ingredients for the perfect chicken pot pie

As much as I love a super classic chicken pot pie with just carrots, onions, celery, and peas, a pot pie is one of my favorite ways to sneak in extra flavor and use up whatever veggies I have in my fridge. This winter veg chicken and mushroom pot pie also has parsnips and mushrooms in it. The parsnips give a little bit of sweetness, and the mushrooms a lovely earthiness, making this the coziest winter meal. Feel free to get creative with the filling if you have things languishing in the fridge waiting to be used up. Other veggies such as broccoli, cauliflower, potatoes, or even winter squash would be great to try out.

For an extra flavorful pot pie, I like to use a mix of dry and fresh herbs. This recipe calls for celery salt, fresh thyme, and fresh oregano. The celery salt gives an extra dimension to the filling, and the fresh herbs add some bright flavor. That said, you are welcome to use dry spices instead, if that is what you have access too. You will simply need to reduce the amount slightly (see the recipe notes). Just like with the veggies in the filling, feel free to get creative with whatever spices and herbs you would like to use. Pot pies are so versatile, so it’s really up to you what you would like to go in it! Just try to keep the measurements roughly the same as I’ve provided to ensure there is enough gravy to bring everything together.

A pot pie is a fantastic way to use up extra chicken, so feel free to use whatever shredded chicken you have on hand here. You can use chicken breasts, thighs, or even rotisserie chicken. I do not recommend using ground chicken, but just as long as it has the shredded texture, it will work well in this recipe.

Tips for making this pot pie

Making this chicken pot pie is pretty straight forward. First, prepare the dough. This pie is a double crust pie, so you will end up with two disks of pie dough. If you need some extra tips on making the perfect pie crust, check out my post here with some extra instructions. If you prefer to use store-bought dough, that is a great option to save effort and time as well. Just make sure you have enough for both a top and bottom crust if you want a double crust pie. You can also make this chicken pot pie as a single crust pie, by eliminating the bottom crust, putting the filling straight into the pie dish, and topping with the top crust.

The filling involves cooking all the veggies, mushrooms, herbs, and spices together until softened, and the flavors are mingled. Then you add the flour, broth, milk, and heavy cream. The flour helps to thicken the filling, and the milk and creaminess gives the filling its signature creaminess. If you like a really thick filling, feel free to add a little bit more flour until the consistency is to your liking. Lastly, add in the shredded chicken and frozen peas before allowing the filling to cool before adding to the pie crust so that it does not melt the butter in the crust.

Tools you’ll need for this pot pie

This pot pie doesn’t require much special equipment. You will need a pie dish- I recommend a 10″ pie dish, but a 9″ will work too. Don’t be fooled by the amount of filling this recipe makes: you can really cram a lot of filling in a pot pie, as the filling will cook down a bit more in the oven. Don’t be afraid to pile up the filling a little bit! The top of the pie will flatten out as it cooks.

You will also need a large pot for cooking the filling. I like to use a heavy bottomed pot, like a dutch oven, for this step.

More cozy recipes

Here are some of my favorite cozy savory recipes for the cooler months!

Autumn Beef Bolognese

Roasted Heirloom Tomato and Sweet Pepper Soup

Roast Chicken with Lavender and Honey

Corn and Potato Chowder

How to store this pot pie

This winter veg chicken and mushroom pot pie will keep in the fridge, wrapped well, for up to 5 days. Reheat in the microwave or oven before serving.

I hope you give this Winter Veg Chicken and Mushroom Pot Pie a try! Be sure to tag me on instagram so I can see your bakes, and leave me a comment below! Your feedback helps other bakers who are giving this recipe a try, and I love hearing about what you’ve made!

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Winter Veg Chicken and Mushroom Pot Pie

  • Prep time: 1 hour 15 minutes
  • Cook time: 1 hour 45 minutes
  • Total time: 3 hours
  • Serves: 6-8

This Winter Veg Chicken and Mushroom Pot Pie is packed full of winter flavor, and so much cozy goodness. It features a flaky double crust, and a creamy filling that hits the spot on cold winter days.

Ingredients

For the pie dough

  • 1 recipe my favorite pie dough, with the sugar omitted, can sub with two sheets of store-bought dough
  • 1 egg, beaten with water, for egg wash

For the filling

  • 1 lb cooked boneless and skinless chicken breast, (450g), shredded
  • 1 tbsp unsalted butter
  • 1 tbsp cooking oil, such as avocado oil or olive oil
  • 3 ribs celery, thinly sliced (~1 cup, 129g)
  • 3 medium carrots, diced into 1/2" pieces (~1 1/4 cups, 162g)
  • 1 medium leek, thinly sliced (~1 1/4 cups, 75g)
  • 1/2 large yellow onion, finely diced (~1 1/3 cups, 160g)
  • 2 medium parsnips, chopped into 1/2" pieces (~1 3/4 cups, 162g)
  • 3 cloves of garlic, minced
  • 2 cup mixed mushrooms, such as chanterelles, white and brown beech mushrooms, or other mushrooms of choice, thoroughly cleaned and chopped into 1/2" pieces if larger (194g)
  • 1 1/2 cups chicken broth, (354ml)
  • 1 tbsp fresh thyme, finely chopped, sub with 2 tsp dried thyme
  • 1 tbsp fresh oregano, finely chopped, sub with 2 tsp dried oregano
  • 1 1/2 tsp celery salt
  • 2 tsp black pepper
  • 1/2 cup heavy cream, (118ml)
  • 1/2 cup milk, (118ml)
  • 4 tbsp all purpose flour
  • kosher salt , to taste
  • 1/2 cup frozen peas, (100g)

Method

Make the double crust

  • 1)

    Start by making the pie dough according to the instructions for my favorite pie dough, making sure to omit the sugar. Chill the dough for a minimum of 2 hours while you prepare the filling.

Make the filling

  • 1)

    In a large, heavy bottomed pot such as a dutch oven, heat the butter and oil over medium heat until melted.

  • 2)

    Add the celery, carrots, onion, and leek, and sauté until the onion is translucent and the veggies begin to soften, about 5 minutes.

  • 3)

    Add the parsnips, garlic, and mushrooms, and continue to cook for 2-3 minutes until the garlic is fragrant. Stir in the fresh herbs, celery salt, and pepper, making sure all the veggies are thoroughly coated.

  • 4)

    Whisk the flour into the veggies, coating thoroughly, followed by the the broth, milk, and heavy cream. Whisk until no lumps remain, and bring to a simmer.

  • 5)

    Simmer for about 10 minutes, or until the mixture has thickened into a gravy-like consistency. Stir in the frozen peas (they only need a minute to cook), and the shredded chicken, and remove from heat. Taste and correct for salt and pepper, according to your taste. Allow to cool before adding to the pie crust.

Assemble and bake

  • 1)

    Once the filling has cooled, and the pie dough has chilled, preheat the oven to 425°F and remove the pie dough from the fridge and roll one disk out on a floured surface until about 1/8″ thick and place into your pie dish.

  • 2)

    Add the cooled filling to the pie dish, and roll out the second disk of pie dough. Place the rolled out dough on top of the filled pie, and crimp the edges or decorate as desired. If you are not doing a lattice, cut a few slits in the top pie crust to vent the steam.

  • 3)

    Using a pastry brush, brush the pie with the egg wash, and bake at 425°F for 15 minutes on the middle rack.

  • 4)

    Reduce the heat to 375°F and continue baking for 35-40 minutes, or until the crust is golden brown. If the crust starts browning too quickly, use a pie shield or tent with foil.

  • 5)

    Allow to cool slightly before slicing and serving.

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