We LOVE pot pie. I keep puff pastry on hand because as long as you have chicken and a few veggies, you can make a great home cooked meal!! This pot pie is hearty thanks to the mushrooms and gives you that warm fuzzy feeling.

Chicken and Mushroom Pot Pie

A twist on the classic that is hearty and warms you right up!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course dinner
Cuisine American
Servings 4


  • 1 white onion chopped
  • 3 stalks celery chopped
  • 2 tbsp olive oil
  • 1 pound boneless chicken best cut into 1 inch cubes
  • 2 tbsp garlic powder
  • 8 oz sliced mushrooms
  • 10 oz frozen spinach can use fresh if you prefer
  • 14.5 oz 98% fat free cream of chicken
  • 2 cups chicken broth
  • 1 cup greek yogurt
  • 1/2 cup shredded mozzarella
  • 2 sheets puff pastry
  • thyme


  • Chop onion and celery.
  • In a dutch oven or pot, add olive oil and heat at medium heat.
  • Sauté onions and celery for about 5 minutes.
  • Add chicken and garlic powder. Cook for about 5-7 minutes until browned.
  • Stir in mushrooms, spinach, broth, cream of chicken, greek yogurt and cheese.
  • Bring to a boil and let simmer for about 3-5 minutes.
  • Preheat oven to 375.
  • Roll out your thawed puff pastry.
  • In a pie dish or casserole dish, spray bottom with cooking spray.
  • Cover the bottom of dish with one sheet of puff pastry.
  • Pour chicken and mushroom mixture into dish.
  • Place second puff pastry on top of the mixture and make sure it is all covered.
  • Sprinkle thyme on pie.
  • Bake chicken pot pie for 30 minutes or until a golden brown. Serve while hot!
Keyword chicken, dinner, dinner recipe, easy dinner, easy recipe, pot pie
Tried this recipe?Let us know how it was!

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