Creamy Chicken and Mushroom White Wine Pot Pie

• 1 1/2 cups diced cooked chicken
• 10 oz mushrooms, sliced
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 cups prepared biscuit dough
• 1 egg, beaten (for egg wash)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, melt butter over medium heat. Add onions and garlic, sauté until soft.
3. 3 Add mushrooms, cook until browned.
4. 4 Stir in flour, cook for 1 minute. Gradually add wine and broth, whisking until thickened.
5. 5 Stir in heavy cream, thyme, salt, and pepper. Simmer until sauce is creamy.
6. 6 Add chicken, heat through. Transfer mixture to a baking dish.
7. 7 Roll out biscuit dough over the filling. Brush with beaten egg.
8. 8 Bake for 25-30 minutes until crust is golden.
9. 9 Let stand 5 minutes before serving.

Equipment

• Skillet
• Baking dish
• Whisk

Variations

• Add peas or carrots for extra veggies.
• Substitute turkey for chicken for a twist.

Substitutions

• If you don’t have white wine, use extra chicken broth.
• Replace heavy cream with half-and-half for a lighter version.

Pairings

• Steamed asparagus
• Garlic bread

Nutrition

Tips

• Use leftover roasted chicken to save time.
• For a gluten-free option, use gluten-free flour and biscuits.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot and bubbly.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with a glass of Chardonnay.

FAQ