Description
This comforting Chicken and Mushroom Pot Pie features tender roasted chicken breasts and sautéed cremini mushrooms simmered in a rich, creamy sauce seasoned with fresh thyme and Worcestershire sauce. Topped with flaky cheddar sage biscuits baked to golden perfection, this dish is a hearty, flavorful meal perfect for family dinners or cozy gatherings.
Ingredients
Chicken and Filling
- 3 bone-in skin-on chicken breasts, or 3 cups diced cooked chicken
- Extra virgin olive oil, as needed
- Kosher salt, as needed
- Pepper, as needed
- 3 tbsp butter, divided
- 1 large onion, diced
- 1 lb cremini mushrooms, quartered
- 2 garlic cloves, minced
- 1 tbsp chopped fresh thyme, or 1 tsp dried
- 3 tbsp sherry, optional
- ¼ cup flour
- 2 ½ cups chicken broth
- ½ cup heavy whipping cream
- 2-3 dashes Worcestershire sauce
- ¼ cup chopped fresh parsley
Cheddar Sage Biscuits
- 2 cups flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- ½ tsp baking soda
- 1 stick cold butter
- 2 tbsp chopped fresh sage, or 2 tsp dried sage leaves
- ½ cup sharp cheddar cheese, shredded
- ¾ cup buttermilk, plus extra for brushing
Instructions
- Roast the chicken: Preheat the oven to 400°F. Arrange the chicken breasts in a baking dish. Drizzle with olive oil and season with kosher salt and pepper. Roast for 40 to 45 minutes until the chicken is cooked to an internal temperature of 165°F. Let cool briefly, then remove the bones. Cut the chicken into bite-sized pieces.
- Prepare the filling base: In a wide, oven-safe skillet, heat 1 tbsp each olive oil and butter over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the mushrooms and season with a little kosher salt. Sauté the mushrooms until fully cooked.
- Add aromatics and deglaze: Stir in the garlic and chopped fresh thyme and cook for another minute. If using sherry, deglaze the pan by adding it and letting it boil and reduce until nearly gone.
- Create the sauce: Add the remaining 2 tbsp butter and melt. Stir in the flour until fully blended into the mushroom mixture. Gradually add the chicken broth, ½ cup at a time, stirring to avoid lumps. Bring to a simmer and cook until thickened. Mix in the heavy cream, Worcestershire sauce, ½ tsp kosher salt, and pepper to taste.
- Combine chicken and herbs: Stir the diced chicken and chopped parsley into the sauce. Remove from heat and set aside.
- Make the cheddar sage biscuit dough: In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Grate cold butter into the mixture or cut it in with a pastry blender. Stir in chopped fresh sage and shredded cheddar cheese. Add buttermilk and mix until a slightly sticky dough forms. Add more buttermilk if necessary.
- Shape the biscuits: Lightly flour a surface, turn out the dough, dust with flour, and knead lightly to form a smooth ball. Roll dough out to 1-inch thickness. Cut into 8 rounds.
- Assemble and bake: Arrange the biscuit rounds on top of the pot pie filling in the skillet. Brush the tops with additional buttermilk. Bake in the preheated oven for 20 to 25 minutes until the biscuits are golden and cooked through and the filling is bubbly.
- Finish and serve: Sprinkle with more chopped parsley and serve hot. Enjoy your delicious homemade chicken and mushroom pot pie!
Notes
- Use bone-in skin-on chicken breasts for maximum flavor, but cooked diced chicken is a good shortcut.
- Sherry is optional; it adds depth but can be omitted if unavailable.
- You can substitute dried herbs for fresh but reduce the quantity accordingly.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Keep butter cold when making biscuits for flakier texture.
- If the biscuit dough is too sticky, add a little more flour; if too dry, add a splash of buttermilk.
- This pot pie is baked entirely in one oven-safe skillet or dish for easy cleanup.
