Chicken Pot Pie with Cremini and Shiitake Mushrooms

American Heart Association
  • Yield: 8 servings

This filling for the pie can be made a day or so in advance. Feel free to put an egg wash (one egg whisked with a tablespoon of water) on the finished pastry before baking if you prefer a sheen on your crust.


2tablespoons olive oil
6cloves garlic, crushed
1tablespoon thyme leaves or 1 teaspoon dried
1tablespoon chopped fresh oregano or 1 teaspoon dried
1whole bay leaf
1teaspoon turmeric
2teaspoons salt-free all-purpose seasoning
1teaspoon ground black pepper
1/2teaspoon salt
2cups frozen pearl onions, thawed
1cup carrots, peeled and cut into 1-inch cubes
1cup celery, cut into 1-inch pieces
1cup shiitake mushrooms, sliced 1/2-inch thick
1cup crimini or button mushrooms, quartered
4tablespoons flour
1/4cup Pernod (optional)
3cups low-sodium chicken stock
1pound skinless, boneless chicken breast, cut into 2-inch cubes
1cup frozen sweet peas, thawed
1/2cup chopped parsley
1 1/3cups flour
1/2teaspoon salt (optional)
1/2cup trans fat-free margarine spread
3tablespoons ice water


  1. For the chicken: Prepare the chicken. In a large sauté pan over medium-high heat, heat the olive oil until hot. Stir in the garlic, thyme, oregano, tarragon, bay leaf, turmeric, salt-free all-purpose seasoning, pepper, salt and sauté for one minute. Add the onions, carrots, celery, and mushrooms and sauté for two minutes. Stir in the flour and coat the vegetables well. Add the Pernod, if using, and chicken stock and stir to blend well. Allow the mixture to come to a simmer. Stir in the chicken and simmer for five minutes. Stir in the peas and parsley. Remove from heat and pour the mixture into a 3-quart oval casserole. Cover loosely with foil and set aside.
  2. For the crust: Preheat the oven to 375F. Line a rimmed baking sheet with foil and set aside. To make the crust, place the flour (and salt, if using) in a medium-sized bowl and add the margarine spread, cut into one-inch pieces. Cut the margarine spread into the flour with a fork or pastry cutter (this can all be done in a food processor) until crumbly. Avoid over-working the dough. Add the ice water and mix (pulse in a food processor) until the dough just comes together. Roll the dough between two pieces of film wrap until it matches the size of the casserole. (Hold the dish above the dough to check for correct size.) Peel off the top layer of wrap and bring the casserole next to the dough. Lift the dough by the bottom wrap and use it to help invert the crust onto the casserole. Trim the outside edges of the crust and gently press the dough so that it fits perfectly around the inside perimeter of the casserole dough. Cut eight, evenly spaced 1-inch vents in the dough as demarcations of portions and to release steam while baking.
  3. Place the casserole on the foil-lined baking sheet and bake until the crust is golden brown and the juices are bubbling, about 45 minutes. Let the casserole rest for 10 minutes before serving. Serve the pie in a soup plate over a small mound of Olive Oil Mashed Potatoes.

Recipe courtesy David Hagedorn for the American Heart Association.

Nutritional Info *per serving

  • Calories 295
  • Fat 9g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 33mg
  • Sodium 493mg
  • Carbohydrate 33mg
  • Fiber 3g
  • Sugars 4g
  • Protein 19g
  • Trans Fat 0g