Chicken and Mushroom Pot Pie

Chicken and mushroom pot pie always means comfort in my house With a rich creamy filling and golden cheddar sage biscuits on top this recipe transforms simple ingredients into a satisfying meal perfect for chilly evenings or any time you crave something cozy

When I made this for a family get together we barely had leftovers because everyone went back for seconds I now bake an extra pan whenever I know relatives are visiting

Ingredients

• Bone in skin on chicken breasts: for the juiciest chicken or substitute pre cooked chicken for convenience
• Extra virgin olive oil: makes everything savory and adds heart healthy fats choose a high quality bottle
• Kosher salt and pepper: for essential seasoning pick flaky kosher salt for best control
• Butter: adds richness to both the filling and biscuits use unsalted for better control
• Large onion diced: lends natural sweetness and depth look for firm heavy onions
• Cremini mushrooms: provide an earthy umami flavor they cook down beautifully for a hearty base
• Garlic cloves minced: for fragrance and flavor fresh is best
• Chopped fresh thyme or dried thyme: gives a herbal note if using dried use less for stronger taste
• Sherry (optional): adds extra depth to the filling opt for a good cooking sherry or dry white wine
• All purpose flour: thickens the sauce and is essential for biscuits choose unbleached for best results
• Chicken broth: gives the dish its savory body look for low sodium options so you can salt to taste
• Heavy whipping cream: makes the filling lusciously creamy choose grass fed or organic if possible
• Worcestershire sauce: adds subtle tang and umami a dash goes a long way
• Fresh parsley: for brightness in the filling and as garnish
• For the biscuits more all purpose flour: for structure
• Sugar and baking powder: help biscuits rise and brown
• Kosher salt and baking soda: balance flavor and lift
• Cold butter: is key for flaky biscuits keep it refrigerated until use
• Fresh sage: for an aromatic savory touch use dried if that’s what you have
• Sharp cheddar cheese: adds tang and rich flavor grate your own for best melt
• Buttermilk: brings tenderness and a hint of tanginess to the biscuits use full fat for best results

Step by Step Instructions

Roast the Chicken:

Roast chicken breasts in the oven at four hundred degrees drizzled with olive oil and seasoned with salt and pepper Roast for about forty five minutes until cooked through and juices run clear Let rest until cool enough to handle then pull off the skin and bones Dice the meat into bite sized pieces Using bone in chicken gives exceptional flavor and tenderness

Prepare the Filling:

In a large oven safe skillet heat one tablespoon each olive oil and butter over medium When the butter is melted add diced onion and cook slowly for three to four minutes until translucent and fragrant Add the cremini mushrooms with a pinch of salt stirring until they release their liquid and start to brown about six to seven minutes Mushrooms should be well cooked and deeply browned

Infuse Flavor:

Sprinkle in the minced garlic and chopped fresh thyme Stir for a minute until fragrant If you are using sherry pour it in now and scrape the bottom of the pan to lift any browned bits Let it bubble until most of the liquid evaporates This will concentrate the flavor in the filling

Thicken the Sauce:

Add the remaining two tablespoons butter and let it melt completely Sprinkle the flour evenly over the vegetables and stir until incorporated and no dry patches remain Gradually pour in the chicken broth half a cup at a time constantly stirring until smooth and saucy Let simmer until thick about three to four minutes then stir in heavy cream Worcestershire salt and pepper Simmer gently to let flavors meld

Combine Chicken and Finish Filling:

Fold in the diced chicken and chopped parsley off the heat Give the filling a taste adjust seasoning if needed Set aside while biscuit dough is made

Make the Biscuit Dough:

In a large bowl whisk flour sugar baking powder salt and baking soda Grate cold butter into the bowl or cut it in with a pastry blender so the mixture becomes sandy Stir in sage and cheddar cheese Pour in the buttermilk and stir just until dough comes together If dry add a splash more buttermilk Turn dough onto a floured surface and knead lightly Roll out to one inch thick and cut into eight rounds Try not to overwork the dough for tender biscuits

Top and Bake:

Arrange biscuit rounds evenly over pot pie filling Brush tops with a little buttermilk to promote browning Bake at four hundred degrees for twenty to twenty five minutes until biscuits are a deep golden and filling is bubbling Scatter with more chopped parsley After cooling briefly serve while hot and creamy

Save

Cremini mushrooms are my favorite part because they soak up all the sauce and transform the pie into a hearty meal Once my kids tried the super cheesy biscuits they started requesting this dish for birthday dinners

Storage Tips

Let the pot pie cool completely before covering and refrigerating Store in airtight containers for up to three days To reheat add a splash of broth or cream and bake at three hundred fifty degrees until warmed through For freezing freeze filling and biscuits separately for best texture Before serving assemble and bake as usual

Ingredient Substitutions

You can use skinless boneless chicken thighs or leftover rotisserie chicken for speed If you do not have cremini mushrooms white button mushrooms work in a pinch For a lighter filling replace heavy cream with whole milk or half and half Use half a teaspoon of dried sage if you do not have fresh For gluten free biscuits choose a one for one gluten free flour blend

Serving Suggestions

Serve this pot pie with a crisp green salad or blanched green beans for a full meal For extra warmth spoon some cranberry sauce on the side It also tastes great with roasted root vegetables on cold days If you want to stretch the meal make an extra batch of biscuits

A Nod to Tradition

Chicken pot pie is a classic in American comfort food history The addition of earthy mushrooms and cheddar sage biscuits reflects Appalachian and Midwest influences where hearty and flavorful meals bring families together I first learned this twist from a great aunt who always made hers with a gardenful of parsley and herbs

Recipe FAQs

→ Can I use rotisserie chicken instead of baking chicken breasts?

Yes, substitute with diced rotisserie or leftover cooked chicken to save time. Add it with the parsley when assembling the filling.

→ Do I need to use sherry in the mushroom filling?

Sherry is optional but adds depth. If omitted, simply continue with the next step—your dish will still be flavorful.

→ How do I achieve fluffy cheddar-sage biscuits?

Use cold butter and avoid over-mixing. Handle dough minimally, and bake until the tops are golden for best results.

→ Can the filling be prepared ahead of time?

Yes, the filling can be made in advance and chilled. Assemble with the biscuit dough just before baking for freshness.

→ Is it possible to freeze leftovers?

Leftovers can be refrigerated for up to three days or frozen for a month. Reheat in the oven to restore texture and warmth.