• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Start Here
  • Recipes
  • Subscribe
menu icon
go to homepage
  • Start Here
  • About
  • Recipes
  • Shop
  • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • About
    • Recipes
    • Shop
    • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • ×
    Home » Recipes » Main Course: baked and stews

    Double Crust Chicken Pot Pie With Mushrooms

    Published: Nov 27, 2021 · Modified: Jun 10, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    double crust chicken pot pie pin
    Chicken and mushroom pie recipe is a complete meal that will satisfy all palates. It can be made ahead and cooked just before it is served. #yourguardianchef #chickenrecipes #chickenfoodrecipes

    This double crust chicken pot pie can be made with leftover or boiled chicken or turkey. Mixed with plenty of vegetables all combined with a creamy bechamel sauce. Find out how to make a crunchy crust, never soggy so the pie can be removed from the mold and served on fancy dinnerware.

    Chicken and Mushroom Pie Recipe
    Jump to:
    • When to make this chicken pie
    • Pastry for Chicken pie
    • How to make the pastry for the pie
    • How to make a homemade bechamel
    • How to make the filling for the chicken pie
    • Making the pie
    • What can I serve with the Chicken pie
    • More pie ideas
    • More Pie Ideas
    • 📋Double Crust Chicken Pot Pie With Mushrooms

    When to make this chicken pie

    This chicken pie is perfect to make ahead for a busy day or if you have guests and don't have time to cook that day.

    It can be made ahead and cooked just before it is served.

    I usually make this pie when I boil a chicken to make a batch of chicken stock to freeze.

    If you are not planning to boil any chicken (why wouldn't you anyway?) you can make it with any chicken leftover or a roasted chicken.

    Because boiled or leftover chicken can be too dry, I mix it with a homemade bechamel sauce.

    To contrast the buttery taste of the bechamel and the mushrooms, I add some lemon zest.

    homemade chicken stock

    Pastry for Chicken pie

    Some chicken pies are made with only the puff pastry on top, while this chicken pot pie has a double crust and uses a shortcrust pastry instead.

    The pastry doesn't get soggy and remains firm also at the bottom.

    The secret for a crunchy crust is to keep the pastry in the fridge and the filling cold until you are ready to compose the pie and bake it.

    The butter in the pastry is firm and solid and will prevent the pastry to absorb the juices and become soggy.

    Chicken pie on a plate with a slice open

    How to make the pastry for the pie

    This is a classic short pastry recipe that I use for any type of recipe, from savory to sweet.

    When I make a double-crust pie I double the dose of ingredients as below:

    • 3 cup - 400 gr of flour
    • 1 cup - 200 gr of butter at room temperature
    • 2 eggs
    • 1 pinch of salt
    • 4 tablespoon of water

    Pasta frolla can be sweet or savory. To find out more, you can read the recipe: savory and sweet pasta frolla

    ingredients for short pastry no sugar

    The process is very simple:

    1. Mix all the ingredients
    2. Roll into a ball and refrigerate for at least 30 minutes so the butter resolidifies
    3. Take ¾ of the pastry and roll it flat
    4. Cover the bottom of a removable base baking tin ( 9 ½ in - 24 cm) with parchment paper. Butter and flour the edges
    5. Lay the base of the pie and pierce it with a fork. Put back in the fridge for another 30 minutes before filling it
    6. Once the pie is filled and covered with the second layer of pastry, pierce with a knife and brush with egg wash

    If you have a busy day ahead, you can buy the pastry already made and proceed as from step 3

    Process steps short pastry for covered pie

    How to make a homemade bechamel

    To make the bechamel, also called a white roux, you need the following ingredients:

    • 2 tablespoon of flour
    • 2 tablespoon of butter
    • 1 ¼ cup of milk
    • 1 pinch of freshly grated nutmeg
    • salt & pepper

    For more information you can read the article: How to make a white roux and its related mother sauces

    ingredients for the bechamel sauce

    Here is how to make it:

    1. Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
    2. Remove from the heat and gradually add the warm milk making sure no lumps are formed.
    3. Put back on the heat and bring to boil stirring constantly.
    4. Lower the heat and keep steering, till it reaches the right consistency.
    5. Add salt and nutmeg at the end.
    Step by step bechamel white roux

    If you have never made a bechamel or short pastry at home and you want more guidance you can find more detailed recipes here: homemade bechamel and short pastry.

    How to make the filling for the chicken pie

    For this filling I use the following ingredients:

    • 1 boiled chicken
    • 2 leeks
    • 2 carrots
    • 11 oz - 300 gr peas
    • 11 oz - 300 gr mushrooms
    • ¼ cup of butter
    • 1 tablespoon olive oil
    • ½ lemon zest
    • salt
    • bechamel
    Ingredients for the chicken pie filling

    How to prepare the filling:

    1. Debone the chicken
    2. Gently stir fry leeks and the carrots that have been washed and diced, using 25 gr of butter and 1 tablespoon of olive oil.
    3. Once the leeks are cooked add the peas and cook for 3 minutes
    4. Then add the chicken,
    5. Add the mushrooms halved, salt and pepper and cook for few minutes
    6. To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.
    Step by step chicken pie filling

    Making the pie

    Once you have all the base ingredients ready you can proceed in making the pie. Make sure the pastry is cold and the filling is at room temperature.

    1. Pour the chicken mix in the pastry, cover with the remaining ⅓ of the dough and seal the edges with your fingers or with a fork.
    2. Make a hole in the center so that the steam can escape and brush the pastry with egg wash
    3. Cook in a hot oven at 350F - 180 C for 35 minutes.
    4. Wait 10 minutes before removing it from the pan
    Step by step cooking chicken pie

    What can I serve with the Chicken pie

    The chicken pie is a complete meal, it has proteins, vegetables and carbs, so its side dish should be something simple that would complement its complex texture.

    You can either serve it with a green salad simply seasoned with extra virgin olive oil and salt or baked potatoes.

    Chicken and Mushroom Pie Recipe

    More pie ideas

    • Beef Pie With Marsala Sauce And Mushrooms
    • Chelsea Market Heidi Pie With French Chevre
    • Zucchini Mushroom Quiche Recipe
    • Caramelized Squash Spinach Bacon Quiche
    • Beef Sausage Hand Pie Recipe
    Chicken and Mushroom Pie Recipe top

    More Pie Ideas

    Here are more pie recipes:

    • Beef Pie With Marsala Sauce
    • Zucchini and Mushroom Quiche
    • Chelsea Market Heidi Pie
    • Caramelized Squash Ricotta Spinach Bacon Quiche

    If you are making this Double Crust Chicken Pot Pie, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    📋Double Crust Chicken Pot Pie With Mushrooms

    5 from 7 votes
    Laura Tobin
    Servings 6 people
    Prep Time 30 minutes mins
    Cook Time 35 minutes mins
    Resting time 1 hour hr
    Total Time 2 hours hrs 5 minutes mins
    Print Recipe Save Saved! Pin Recipe
    This double crust chicken pot pie can be made with leftover or boiled chicken or turkey. Mixed with plenty of vegetables all combined with a creamy bechamel sauce. Find out how to make a crunchy crust, never soggy so the pie can be removed from the mold and served on fancy dinnerware.
    Prevent your screen from going dark

    Equipment

    • KitchenAid Mixer
    • Measuring mugs
    • Mini Measuring Set
    • Silicone Pastry Mat
    • Rolling pin
    • Cake Pan with RB 9 in - 24 cm
    • Wooden Turner Set
    • All-Clad Fry Pan
    • All-clad small pot

    Ingredients
     

    Short pastry

    • 3 cup flour
    • 1 cup butter at room temperature
    • 2 fresh eggs
    • 1 pinch salt
    • 2 tablespoon fresh water

    Bechamel

    • 2 tablespoon flour
    • 2 tablespoon butter
    • 1 ¼ cup milk
    • 1 pinch freshly grated nutmeg
    • salt & pepper

    For the filling

    • 1 boiled chicken
    • 2 leeks
    • 2 carrots
    • 11 oz peas
    • 11 oz mushroom
    • ¼ cup butter
    • 1 tablespoon olive oil
    • ½ lemon zest
    • salt
    • extra egg for brushing

    Instructions
     

    Make the short pastry

    • Mix all the ingredients for the short pastry
      3 cup flour, 1 cup butter, 2 fresh eggs, 1 pinch salt, 2 tablespoon fresh water
    • Roll into a ball and refrigerate for at least 30 minutes so the butter resolidifies

    Make the bechamel

    • Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
      2 tablespoon flour, 2 tablespoon butter
    • Remove from the heat and gradually add the warm milk making sure no lumps are formed.
      1 ¼ cup milk
    • Put back on the heat and bring to boil stirring constantly.
    • Lower the heat and keep steering, till it reaches the right consistency.
    • Add salt and nutmeg at the end
      1 pinch freshly grated nutmeg, salt & pepper

    Make the filling

    • Debone the boiled chicken or use leftover
      1 boiled chicken
      boiled chicken to add to a soup
    • Gently stir fry 2 leeks and the carrots that have been washed and diced, using 25 gr of butter and 1 tablespoon of olive oil.
      2 leeks, 2 carrots, 1 tablespoon olive oil, ¼ cup butter
    • Once the leeks are cooked add the peas and cook for 3 minutes
      11 oz peas
    •  Then add the chicken,300 gr of mushrooms halved. Add salt and pepper and cook for few minutes
      11 oz mushroom, salt
    • To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.
      ½ lemon zest

    Making the pie

    • Butter a baking pan and cover the base with parchment paper, making sure the entire surface is well buttered.
    • Take the short pastry out of the fridge and keep ⅓ aside to make the top of the pie.
    • Roll flat the remaining ⅔ of the pastry.
    • Cover a 9 ½ in - 24 cm baking pan with the pastry making sure the sides are all covered and pierce it everywhere with a fork.
    • Roll the remaining pastry for the top
    • Put both pastries back in the fridge to cool for another 30 minutes.

    Assembling the pie

    • Pour the chicken mix in the pastry, cover with the remaining ⅓ of the dough and seal the edges with your fingers or with a fork.
    • Make a hole in the centre so that the steam can escape and, if you have some pastry leftover, you can make some additional decoration on top.
    • Brush the top with egg wash
      extra egg for brushing
    • Cook in a hot oven at 350F - 180 C for 35 minutes.
    • Wait 10 minutes before removing it from the pan
    • Serve hot

    Video

    Notes

    • As the filling of the chicken pie, you can use any vegetables you like, make sure there is a good balance of texture and juices to complement the dryness of the chicken
    • Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
    • Do not fill in the pie with a hot filling, let it cool down first
    • For more tips on homemade bechamel and short pastry click on the links
    • Wait 10 minutes before removing the pie from the pan

    Nutrition

    Calories: 1027kcalCarbohydrates: 65gProtein: 39gFat: 67gSaturated Fat: 34gCholesterol: 266mgSodium: 522mgPotassium: 748mgFiber: 5gSugar: 8gVitamin A: 2530IUVitamin C: 28.1mgCalcium: 131mgIron: 6.1mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    More Main Course: baked and stews

    • Italian meatloaf recipe
      Traditional Italian Meatloaf Recipe (Polpettone)
    • Spiedini on a cutting board
      Sicilian Spiedini Recipe - Beef, Chicken, Fish, Or Veggies
    • savory chicken crepes
      Savory Chicken Crepes Using Leftovers
    • beef pie with marsala
      Old fashion Beef Pot Pie With Marsala And Mushrooms

    Your Guardian Chef Mug Collection

    Reader Interactions

    Comments

    1. Brandi

      November 14, 2017 at 4:49 pm

      5 stars
      Pot pies always take me back to my childhood. This looks so amazing and comforting.

      Reply
      • Laura

        November 14, 2017 at 5:33 pm

        Thank you, I love to make it on a cold day

        Reply
    2. chris

      November 14, 2017 at 5:03 pm

      5 stars
      Comfort food at it's finest! Definitely going to give this a go to warm the soul in these cooler months!

      Reply
      • Laura

        November 14, 2017 at 5:34 pm

        Thanks, it is the perfect time of the year

        Reply
    3. Joyce

      November 14, 2017 at 5:28 pm

      5 stars
      This looks absolutely creamy and delicious. I had no idea to make these types of savory pies you could use a spring form pan! I always wondered how to make these tall looking pies filled with deliciousness!

      Reply
      • Laura

        November 14, 2017 at 5:35 pm

        Yes, I love tall ones

        Reply
    4. Sandi

      November 14, 2017 at 5:45 pm

      5 stars
      This would be incredible for the holidays

      Reply
      • Laura

        November 15, 2017 at 6:41 am

        Yes, you can prepare it in advance

        Reply
    5. Cindy @ The Sweet Nerd

      November 14, 2017 at 7:49 pm

      5 stars
      Such simple ingredients. I love béchamel - thanks for the great recipe!

      Reply
      • Laura

        November 15, 2017 at 6:40 am

        That is just one of the ingredients, I am sure you will like also the rest

        Reply
    6. Joyce C

      May 18, 2025 at 3:31 am

      5 stars
      I made this in a 6" spring form pan. Perfect size for me and my husband. It was delish! I used homemade chicken stock in the bechamel sauce, no peas but added spinach and lastly added a splash of white wine just for fun. It was great.

      Reply
      • Laura

        May 18, 2025 at 5:36 am

        Thank you for your feedback, I am delighted to hear. The white wine was an excellent addition.

        Reply
    5 from 7 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

    More →

    Popular posts

    • Stuffed Round Courgettes
      Stuffed Round Courgettes - Round Zucchini
    • Italian gelato recipe vanilla, chocolate and pistachio balls in a serving bowl
      Italian Gelato Recipe (Vanilla, Chocolate and Pistachio)
    • Pasta a frittata Italian fried pasta
      Pasta a Frittata: Italian Fried Pasta
    • Chiacchiare Italian fried cookies
      Chiacchiere - Italian Fried Cookies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Cookie Policy
    • Terms & Conditions
    • Acceptable use policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Your Guardian Chef

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.