weeknight chicken and mushroom pot pie

chicken pot pie

This weeknight chicken and mushroom pot pie can be made in advance and baked just before you’re ready to eat! Unlike my classic chicken pot pie this recipe uses store bought pie crust for a delicious and simple weeknight meal.

I love to serve this dish to company because it’s unexpected, delicious, and makes everyone feel like family! Sophisticated enough to impress guests but simple enough to make during the week – I will be making this recipe again and again!

Obviously, my family loved this – I could hardly get a photo of the finished dish before two entire pies were devoured!

chicken pot pie

A few recipe notes to help you achieve mouth watering results every time:

  • Leeks trap a lot of dirt in between their layers. To properly clean leeks, cut off the dark green leaves and the root of the leek. Slice the stalk lengthwise. Slice each stalk into thin pieces and place in a bowl of clean cold water. Swish the leeks around to release any dirt that may be trapped between the layers. Strain the liquid and use the leeks in your recipe.
  • As you cook different meats and vegetables, the drippings caramelize onto the bottom and sides of the pot and create “fond” (meaning “base” in French). This fond is essential to building deep, delicious flavor but you don’t want it to burn and become bitter. As you cook, it’s helpful to keep a cup or kettle of filtered water nearby to pour into the pot if the fond is getting too dark. Use a wooden spoon to scrape up the fond and cook until the liquid evaporates. Keep an eye on your pot and deglaze with water whenever the fond gets too brown – don’t wait for the recipe to tell you to do this.
  • Always use a wooden spoon to easily scrape up fond and stir the stew without damaging your cookware.
  • When using store-bought pie crust read the ingredients list carefully. Choose a product that is made with simple ingredients (water, flour, butter, salt). Buy the best quality pie crust you can afford and you’ll be rewarded with an amazing dish.

I hope you enjoy this meal as much as my family does. If you give it a try, please leave me a comment and tell me what you think!

XO ~Sep

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weeknight chicken and mushroom pot pie

A classic chicken pot pie, impressive enough to serve company but simple enough for any busy weeknight!

  • Author: Sepideh Esmaili
  • Yield: serves 4-5

Ingredients

  • 3 lbs boneless, skinless chicken thighs
  • 1, 14.5 ounce can chicken broth + water to make 3 cups
  • 2 Tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 cup diced celery
  • 1 stalk leek (white and light green parts only), sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 Cup white wine (sauvignon blanc)
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all purpose flour
  • ¾ cup heavy cream
  • 8 ounces cremini mushrooms, quartered
  • 1 Cup diced carrots
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ Tablespoons apple cider vinegar
  • ½ cup fresh parsley leaves, chopped
  • 2 Store bought pie crusts
  • 1 egg + 2 Tablespoons water
  • Flaked salt and fresh ground black pepper

Instructions

  1. Place the chicken broth, water, and chicken thighs in a dutch oven or heavy bottom pot. Cover the pot and bring to a boil over medium high heat. Cook, covered, for 15 minutes.
  2. Transfer boiled chicken to a bowl and reserve broth in a measuring cup.
  3. Heat the olive oil in the now empty pot. Add the onions plus ½ tsp salt, cook over medium high heat until translucent, about 10 minutes. Deglaze the pan with water as necessary.
  4. Add the celery and leeks, cook until softened, about 10 minutes.
  5. Add the garlic and thyme and cook, stirring frequently, until fragrant, 2-3 minutes.
  6. Slowly pour the wine into the pot, using your wooden spoon to stir and scrape up any browned bits from the bottom of the pot.
  7. Cook the wine over high heat until most of the liquid has evaporated, 10-12 minutes.
  8. Add the butter and cook until melted. Sprinkle the flour over the leeks and cook, stirring frequently, until no white spots remain.
  9. Whisking constantly, slowly add the reserved chicken broth and cream to the pot. Bring the liquid to a boil and lower the heat to medium low.  
  10. While the liquid comes to a simmer, cut the boiled chicken thighs into bite sized pieces.
  11. Add the chicken thighs, mushrooms, and carrots.
  12. Simmer the liquid over medium low heat, stirring frequently and scraping the bottom and sides of the pot to incorporate fond.
  13. Continue to simmer, uncovered, until the sauce starts to thicken and the vegetables are cooked, about 30 minutes.
  14. Preheat the oven to 400 degrees.
  15. Add the vinegar and fresh parsley, stir, and taste for seasoning.
  16. Add salt and pepper as desired (I start with 1 teaspoon salt and ½ teaspoon ground black pepper and add more if necessary).
  17. Divide the mixture into 2, 9 inch pie dishes. Cover the dishes with 1 pie crust each. Cut ventilation slits into the top of the pie crust.
  18. Mix the egg and water together in a small bowl, whisking with a fork until fully combined. Brush the egg wash over the top and sides of the pie crusts. Sprinkle flaked sea salt and fresh ground black pepper over the pie crust.
  19. Place the pie on a baking sheet and bake in the oven until the crust is golden brown, about 20-30 minutes. Allow the pie to cool for 10-20 minutes before serving.

Make ahead: After step #16, let the filling come to room temperature, cover, and place in the refrigerator overnight.

When you’re ready to serve, heat the pot of stew over medium heat until the liquid comes to a bubble. Preheat the oven to 400 degrees and continue with steps 17 – 19.

Notes

To make ahead: After step #16, let the filling come to room temperature, cover, and place in the refrigerator overnight.

When you’re ready to serve, heat the pot of stew over medium heat until the liquid comes to a bubble. Preheat the oven to 400 degrees and continue with steps 17 – 19.

 

 

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