Chicken Pot Pie with Mushrooms and Brie

Chicken pot pie is comfort food at its best, with a creamy chicken filling and buttery pie crust. In this version, we keep things simple by using refrigerated pie dough, though if you have time, make this easy All-Purpose Pie Dough. The mushrooms and chicken combine with Dijon mustard, thyme, and a touch of sherry for  a super flavorful gravy. We add a layer of Brie on top of the filling to keep the pastry flaky instead of soggy — it’s a great trick for savory pies.  

Notes from the Food & Wine Test Kitchen

We love using a cast-iron skillet for pot pies as it saves having to use a baking dish. Letting the skillet and filling cool slightly is imperative before adding the pie crust, otherwise the dough will melt and slump immediately.

Make ahead

The filling can be prepared and refrigerated for up to three days before using in the pie. This recipe can also be made through step 6;wrap the unbaked pie tightly in aluminum foil, and freeze it up to 6 months. If you are planning on keeping your chicken pot pie frozen until you bake it, you will want to use a metal or foil baking pan, as glass can shatter when going straight from the freezer to the oven. Bake the frozen pie covered in foil for 15 minutes, then remove the foil and finish baking until the pie crust is golden brown and sauce is bubbling inside, 20 to 35 minutes more.