Delicious Chicken and Mushroom Pot Pie Recipe for a Warm Meal

This easy-to-make, comfort-food classic recipe for chicken and mushroom pot pie will warm your soul on any cold night! Filled with savory herbs and vegetables, it will satisfy your cravings in the most delicious way possible. Read on for the complete recipe and step-by-step instructions.

Ingredients

1 tablespoon olive oil, 1 onion, diced. 2 cloves garlic, minced. 3 cups diced chicken. 2 cups sliced mushrooms. 2 tablespoons butter. 3 tablespoons all-purpose flour. 1 1/2 cups chicken broth. 1/2 cup whole milk. 1 teaspoon dried parsley. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried thyme. Salt and black pepper to taste. 1 sheet puff pastry. 1 egg beaten

Instructions

Preheat the oven to 375°F (191°C). Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic and cook until translucent, around 3-4 minutes. Add the diced chicken, sliced mushrooms, butter, and spices. Cook until the chicken is lightly browned and the mushrooms have softened. Add the flour and stir for a couple of minutes, until the mixture is slightly thickened. Add the chicken broth and whole milk slowly; whisk to combine ingredients. Simmer for a couple of minutes, until thickened. Add some salt and black pepper to taste. Roll out the puff pastry, then place it on top of the skillet, and brush the top of it with beaten egg. Cut a few slits in the top of the pastry, then bake the skillet in the oven for 25-30 minutes or until the pastry is golden brown. Let the pot pie cool for a few minutes before serving to avoid getting burned.