• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Recipes
  • Italian Food Tradition
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Italian Tradition
  • Subscribe
×
Home » Recipes » Main Course: baked and stews

Double Crust Chicken Pot Pie With Mushrooms

Published: Nov 27, 2021 · Modified: Aug 6, 2023. 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
  • Tips for making the best 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.

Reviving a Boiled Chicken

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.

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

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

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

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

Tips for making the best chicken pie

  • 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

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

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.
Prep Time 30 minutes minutes
Cook Time 35 minutes minutes
Resting time 1 hour hour
⏲️Total Time 2 hours hours 5 minutes minutes
Servings: 6 people
Print Rate SaveSaved!
Author: Laura Tobin

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
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
Looking for kitchen gadget gifts?
Check out Amzon Shop USA!
Check out Amazon Shop UK!

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

Liked this video?Check out My YouTube Channel!

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: 1027kcal | Carbohydrates: 65g | Protein: 39g | Fat: 67g | Saturated Fat: 34g | Cholesterol: 266mg | Sodium: 522mg | Potassium: 748mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2530IU | Vitamin C: 28.1mg | Calcium: 131mg | Iron: 6.1mg
GET NEW RECIPES SENT TO YOUR INBOXCheck out Your Guardian Chef!

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
subscribe widget

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

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! Here is where you’ll find an authentic Italian perspective on Italian cooking. Won’t you join me?

More →

Popular posts

  • Italian gelato recipe vanilla, chocolate and pistachio balls in a serving bowl
    Italian Gelato Recipe (Vanilla, Chocolate and Pistachio)
  • Balsamic fig glaze
    Balsamic Fig Glaze Recipe
  • 10 Vegetarian Pizza Toppings
    10 Vegetarian Pizza Toppings Full Of Veggies
  • Fried polenta sprinkled with Parmesan
    Italian Crispy Fried Polenta Cakes

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