Recipes Main Dishes Savory Pie Recipes Country Chicken and Mushroom Pot Pie 5.0 (1) 1 Review 2 Photos A basic chicken and mushroom pot pie recipe. Submitted by djameela Published on June 26, 2009 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 20 mins Servings: 6 Yield: 1 8-inch pot pie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 cup boiling water 1 cube chicken bouillon 2 tablespoons butter, divided 1 large onion, sliced 1 pint white button mushrooms, sliced 4 (5 ounce) skinless, boneless chicken breasts, cubed 1 tablespoon Worcestershire sauce ground black pepper to taste ¾ cup milk ¼ cup water 1 cup frozen mixed vegetables (carrots, corn, peas) 2 teaspoons cornstarch 1 (14 ounce) package pastry for double-crust pie 1 large egg yolk, beaten Directions Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve. Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot. Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper. Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes. Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside. After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking. Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust. Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it. I Made It Print Nutrition Facts (per serving) 518 Calories 28g Fat 39g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 518 % Daily Value * Total Fat 28g 36% Saturated Fat 9g 45% Cholesterol 101mg 34% Sodium 644mg 28% Total Carbohydrate 39g 14% Dietary Fiber 4g 15% Total Sugars 4g Protein 28g 55% Vitamin C 6mg 7% Calcium 76mg 6% Iron 3mg 18% Potassium 529mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.