There’s nothing quite as comforting as a homemade Chicken & Mushroom Pot Pie, and this version is everything you want in a cozy, from‑scratch supper. Tender chunks of poached chicken are folded into a creamy herb‑kissed gravy with carrots, parsnips, celery, onions, and plenty of mushrooms — a simple, hearty filling that bubbles up under a golden, flaky pastry crust. The flavors of summer savory and thyme add that classic pot‑pie warmth, while a touch of cream makes the sauce extra luscious.
Baked until the crust is beautifully browned and the filling peeks through in delicious little bubbles, this is the kind of meal that turns an ordinary evening into something special. Perfect with a simple salad on the side, and even better the next day, this Chicken & Mushroom Pot Pie is a timeless family favorite you’ll want to make again and again.
I have been told that a pie without a bottom crust is considered a pot pie and a pie with both bottom and top crusts is a pie. I don't know which is right. I just like pie. Top crust, bottom crust, top and bottom crust. I don't quibble over a name. If pastry is involved then I am all in!
Our mother always made her own pies. You could almost guarantee that if there was leftovers from a roast dinner, she would be throwing together several "family-sized" pot pies for us to enjoy. One the day after and one for in the freezer. They were hearty and delicious. She did not add much gravy to hers, unlike those frozen pot pies we used to get in the shops back in the day that were mostly gravy without any substance by way of meat or vegetables. (Why did we ever like those???)
Mom's pies were a great economy. A wonderful way to stretch a bit of leftover meat even further. Nobody was complaining. Nobody.
The filling for this pie I am sharing with you today is really quite simple, just chicken, carrots, parsnips, celery, onions and mushrooms. I normally also add peas also, but didn't have any on the day. You could also add corn.
The gravy is a simple one, flavored with summer savory and thyme . . . and yes there is a smidgen of cream in there. Normally I would use leftover gravy, but this day I didn't have leftover gravy, so I had to make a sauce from scratch. Its delicious. Trust me on this.
We enjoyed ours with a tasty salad on the side and had plenty of leftovers for the next day. You really can't go wrong with a savory pie I don't think! We are great pie lovers of both the savory and the sweet in this house! If it is in a crust, we love it!
- 2 TBS butter
- 1 medium onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 parsnip, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 large handful of mushrooms, finely sliced
- 2 TBS flour
- salt and black pepper to taste
- 1/2 tsp summer savory
- 1/4 tsp dried thyme
- 1 1/2 cups (350ml) of chicken stock
- 1/4 cup (60ml) of double cream
- 3 chicken breast fillets, poached and broken into chunks
- 1 1/4 cups (156g) plain all-purpose flour
- pinch of salt
- 2 TBS butter (1 ounce) of butter
- 2 TBS (1 ounce) of vegetable shortening or lard
- 2 TBS cold water
- 1 egg beaten together with 2 TBS water.
- I use salted butter both in the filling and in the pastry.
- I cut all of the vegetables into a half inch dice. The mushrooms were trimmed and thinly sliced.
- Summer savory can be hard to find outside the maritime provinces, so in that case you can use marjoram or winter savory.
- For stock I use reconstituted Better than Bullion stock concentrate.
- Use heavy or whipping cream.
- I have left a link to a post on how to poach chicken. Alternately you can use leftover cooked chicken breast meat.
- Do not use self rising flour.
- I used lard in the pastry.
- Make the pastry first. Sift the flour and salt into a bowl. Drop in the butter and lard to the flour mixture.
- Rub this into the flour with the tips of your fingers, lifting it as you go to aerate the flour somewhat. Rub in lightly until the mixture looks crumbly. Don't over mix. (Alternately you can use a pastry blender.)
- Add the cold water all at once, and stir in with a fork. Blend quickly until the mixture clings together in a ball, leaving the sides of the bowl clean. (Speed is of the essence as the flour absorbs the liquid.)
- Turn the dough onto a lightly floured surface and knead a couple times, lightly, to make a smooth fairly stiff dough. Let rest, covered, for at least 10 minutes before using. (Do not over handle the pastry as this can toughen it.)
- Melt the butter for the filling in a large skillet. Add all of the vegetables. (This includes the mushrooms.)
- Cook and stir, until the onion turns translucent and the vegetables start to soften. Sprinkle the flour (2 TBS) over top of the vegetables. Cook and stir for a minute to take away the flour taste.
- Stir in the chicken stock and the cream. Cook over medium heat, whisking constantly, until the mixture thickens. Add the seasoning and herbs. (Make sure everything is well blended.)
- Fold in the chicken. Pour this mixture into a pie dish large enough to hold it. Leave to cool to lukewarm. Roll out the pastry large enough to cover the pie dish amply. (I used an oval shallow pie dish.)
- Brush the edge of the pie dish with some beaten egg. Place the pastry on top of the filling. Trim, flute and press the edges. Cut several slits in top to vent. Brush the top with beaten egg. (Brushing the edge of the pie dish helps the pastry to adhere. I used a pie bird to vent any steam from the filling and keep the pastry crisp.)
- Place onto a baking sheet. Preheat the oven to 375*F/190*C/ gas mark 5. Bake the pot pie for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling. (Let the cooked pie rest for a bit before spooning out. You don't want anyone getting scalded from an over-hot filling. Very important when serving something with a liquid base.)
- Serve hot, spooned onto plates with your favorite sides. (Boiled new potatoes go very well, as does a leafy mixed salad.)
Sauté the vegetables until they soften and the onions turn translucent
This step builds the flavor base of the whole pie. The recipe cooks the onions, carrots, parsnips, celery, and mushrooms together until softened before adding flour and liquids .
Cook off the flour fully before adding stock
Sprinkling flour over the vegetables thickens the gravy, but it needs a minute to cook so the sauce doesn’t taste floury later.
Use good chicken stock for the best flavor
The filling relies on chicken stock plus a splash of cream to create a rich, velvety sauce. A flavorful stock makes a noticeable difference.
Don’t skip the herbs — they define the flavor
Summer savory and thyme give the gravy its classic, comforting pot‑pie taste. They’re subtle but essential.
Let the pastry rest before rolling
The dough rests for at least 10 minutes, which relaxes the gluten and makes it easier to roll without shrinking in the oven.
Keep the pastry cold for the flakiest crust
Cold butter and lard help create those tender, flaky layers. If your kitchen is warm, pop the dough in the fridge briefly before rolling.
Brush the pie dish rim with egg wash
This helps the pastry adhere firmly to the dish so it doesn’t lift or slide during baking — exactly as the recipe instructs before placing the top crust on.
Vent the top well
Cutting several slits (or using a pie funnel if you have one!) allows steam to escape and prevents a soggy crust.
Bake until the crust is deeply golden and the filling bubbles
The bubbling is your sign that the inside is hot and thickened. The recipe bakes for 25–30 minutes at 190°C/375°F until golden brown and bubbling through the vents.
Let it rest a few minutes before serving
This helps the filling settle so it spoons out nicely and won't burn anyone from being steaming hot.
Chicken and Mushroom Pot Pie
Oh my my . . . its chicken pot pie. Scrumptiously delish with a lush rich chicken and vegetable filling and a flaky top crust, this always goes down a real treat.
Ingredients
- 2 TBS butter
- 1 medium onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 parsnip, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 large handful of mushrooms, finely sliced
- 2 TBS flour
- salt and black pepper to taste
- 1/2 tsp summer savory
- 1/4 tsp dried thyme
- 1 1/2 cups (350ml) of chicken stock
- 1/4 cup (60ml) of double cream
- 3 chicken breast fillets, poached and broken into chunks
- 1 1/4 cups (156g) plain all-purpose flour
- pinch of salt
- 2 TBS butter (1 ounce) of butter
- 2 TBS (1 ounce) of vegetable shortening or lard
- 2 TBS cold water
- 1 egg beaten together with 2 TBS water.
Instructions
- Make the pastry first. Sift the flour and salt into a bowl. Drop in the butter and lard to the flour mixture.
- Rub this into the flour with the tips of your fingers, lifting it as you go to aerate the flour somewhat. Rub in lightly until the mixture looks crumbly. Don't over mix.
- Add the cold water all at once, and stir in with a fork. Blend quickly until the mixture clings together in a ball, leaving the sides of the bowl clean.
- Turn the dough onto a lightly floured surface and knead a couple times, lightly, to make a smooth fairly stiff dough. Let rest, covered, for at least 10 minutes before using.
- Melt the butter for the filling in a large skillet. Add all of the vegetables. Cook and stir, until the onion turns translucent and the vegetables start to soften.
- Sprinkle the flour (2 TBS) over top of the vegetables. Sook and stir for a minute to take away the flour taste.
- Stir in the chicken stock and the cream. Cook over medium heat, whisking constantly, until the mixture thickens. Add the seasoning and herbs.
- Fold in the chicken. Pour this mixture into a pie dish large enough to hold it. Leave to cool to lukewarm.
- Roll out the pastry large enough to cover the pie dish amply. Brush the edge of the pie dish with some beaten egg. Place the pastry on top of the filling.
- Trim, flute and press the edges. Cut several slits in top to vent. Brush the top with beaten egg. Place onto a baking sheet.
- Preheat the oven to 375*F/190*C/ gas mark 5. Bake the pot pie for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.
- Serve hot, spooned onto plates with your favorite sides.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
There’s something about early summer that makes me crave color, crunch, and simple bowls of goodness — and this Bean, Corn & Couscous Salad delivers all three in the most delicious way. Packed with sweet corn, tender green beans, vibrant peas, and buttery broad beans, it’s a celebration of fresh (or frozen!) vegetables that taste like sunshine in every bite. Israeli couscous adds a lovely, chewy texture, while a bright mint‑kissed vinaigrette ties everything together with a burst of freshness.
Whether you’re firing up the BBQ, planning a picnic, or just wanting a wholesome make‑ahead dish for busy days, this salad is as easy as it is beautiful. It’s one of those recipes that works year‑round, but feels especially perfect when the garden starts to come alive. Light, colorful, and full of flavor — this is a salad you’ll find yourself making again and again.
Altogether this is a very fine salad indeed. It goes perfectly with all of your grilled meats, fishes and poultry. I even enjoy it all on it's own!
- 2/3 cup (115g) of Israeli Couscous, uncooked (2/3 cup)
- 1/2 pound green haricot beans, trimmed cut into 2 inch pieces
- 1 cup (150g) of frozen petit pois
- 1 cup (150g) of frozen broad beans
- 1 cup (145g) of frozen sweet corn
- 3 TBS chopped fresh mint
- salt and black pepper
- Baby Arugula/Rocket to serve (optional)
- 1/4 cup (60ml) extra virgin olive oil
- 2 TBS fresh lemon juice
- 2 TBS white balsamic vinegar
- 1 shallot, peeled and minced
- 1 small clove of garlic, peeled and crushed
- 1 tsp Dijon mustard
- Israeli couscous is also known as pearl couscous and is much larger than regular couscous. I love the texture of it. You could also substitute cooked wheat kernels or barley in it's place if you wished to get more fiber into your diet.
- You can use any green beans, haricot beans tend to be a bit thinner.
- I like the tenderness of the petit pois. I am not a huge fan over largish peas.
- I find my broad beans in the frozen vegetable section of the Indian section of food here in Canada. You can also use lima beans, chick peas, black eyed peas, cannellini or cooked haricot beans.
- Fresh mint is best.
- You could use another salad leaf, but I like it with the arugula.
- Extra virgin olive oil shines in salads as it has a nice peppery flavor.
- Fresh lemon juice works the best. You could use lime instead if you wanted to.
- I used white balsamic because of the color. You could also use apple cider vinegar.
- Chop your shallot really fine.
- You really want your garlic very fine as well. I often grate it so that there are not large bits of garlic for people to bite on.
- Dijon mustard gives you a nice mellow heat and sharpness without being too vinegary.
- Bring a pot of salted water to the boil. Blanch the beans, peas, broad beans and corn for two minutes. Drain well. Rinse with cold water and drain again. (Rinsing the vegetables in cold water stops the cooking and helps to prevent them from clumping together. Do make sure you drain them really well to keep from watering down the dressing.)
- Slip the tough outer skin from the broad beans discard. (If you have chickens, give the skins to them. They love them!)
- Place into a salad bowl.
- Cook the couscous according to the package directions. Drain well, rinse with cold water and drain again. Tip into the bowl with the vegetables. (Again, rinsing the couscous in cold water helps to stop it from overcooking and helps to rinse off any starch that might be clinging to the couscous. And again, drain well.)
- Toss in the mint and salt and pepper to taste.
- Whisk together the dressing ingredients to combine well. (You can also shake them together in a jar with a tight fitting lid.)
- Pour this dressing over the salad. Toss to coat. (You may not need it all)
- Spoon the salad out onto fresh rocket leaves to serve. (optional) (Rocket is also what is known as baby arugula.)
Bean, Corn and Couscous Salad
Quite simply a delicious salad of corn, beans, broad beans (lima or fava will do), peas and Israeli couscous with a fresh Mint Vinaigrette Dressing!
Ingredients
- 2/3 cup (115g) of Israeli Couscous, uncooked (2/3 cup)
- 1/2 pound green haricot beans, trimmed cut into 2 inch pieces
- 1 cup (150g) of frozen petit pois
- 1 cup (150g) of frozen broad beans
- 1 cup (145g) of frozen sweet corn
- 3 TBS chopped fresh mint
- salt and black pepper
- Baby Arugula/Rocket to serve (optional)
- 1/4 cup (60ml) extra virgin olive oil
- 2 TBS fresh lemon juice
- 2 TBS white balsamic vinegar
- 1 shallot, peeled and minced
- 1 small clove of garlic, peeled and crushed
- 1 tsp Dijon mustard
Instructions
- Bring a pot of salted water to the boil. blanch the beans, peas, broad beans and corn for two minutes. Drain well. Rinse with cold water and drain again.
- Slip the tough outer skin from the broad beans discard. (If you have chickens, give the skins to them. They love them!)
- Place into a salad bowl.
- Cook the couscous according to the package directions. Drain well, rinse with cold water and drain again. Tip into the bowl with the vegetables.
- Toss in the mint and salt and pepper to taste.
- Whisk together the dressing ingredients to combine well. Pour this dressing over the salad. Toss to coat. (You may not need it all)
- Spoon the salad out onto fresh rocket leaves to serve. (optional)
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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