• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.

• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
• 1 teaspoon sugar
• 1/4 teaspoon fine salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
• 3 to 5 tablespoons ice water
• 5 tablespoons unsalted butter
• 1 medium yellow onion, diced small (1 1/2 cups)
• 10 ounces button mushrooms, trimmed and quartered
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour (spooned and leveled)
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• Coarse salt and ground pepper
• 3 cups shredded cooked chicken (15 ounces)
• 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)

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