Chicken Pot Pie Recipe
Ingredients
- 1 homemade pie crust)
(2 disks
- 4 cups cooked chicken
shredded*
- 6 Tbsp unsalted butter
- 1 medium yellow onion)
(1 cup chopped
- 2 medium carrots thinly sliced)
(1 cup
- 8 oz white or brown mushrooms
sliced), (stems discarded
- 3 garlic cloves
minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- or to taste, plus kosher salt to garnish2 tsp fine sea salt
- 1/4 tsp black pepper
plus more to garnish
- 1 cup frozen peas
do not thaw
- 1/4 cup parsley
finely chopped, plus more to garnish
- 1 egg
beaten for egg wash
Directions
- 1
In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- 2
Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
- 3
Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
- 4
Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
- 5
Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- 6
Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Chicken Pot Pie Recipe
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About this Recipe
Craving the ultimate comfort food that feels like a warm hug on a plate? This homemade Chicken Pot Pie recipe delivers a truly satisfying experience, combining a rich, savory filling with a perfectly flaky, golden crust, ideal for any cozy evening.
Why This Recipe Works
What truly sets this Chicken Pot Pie apart is its dedication to classic comfort, starting with a homemade flaky pie crust that encases a luxurious, creamy filling. Unlike many shortcuts, this recipe builds deep flavor from scratch with aromatic vegetables and juicy shredded chicken, ensuring every bite is hearty and immensely satisfying.
What to Expect
Prepare for a dish that is deeply savory, with tender, moist chicken enveloped in a luscious, well-seasoned gravy. The sweetness of carrots and peas, alongside earthy mushrooms, provides a delightful contrast to the rich sauce. Topped with a crisp, buttery crust, this pot pie offers a harmonious blend of textures and robust flavors that will impress anyone at your table.
Customization & Variations
While this recipe features succulent shredded chicken, you can easily substitute it with leftover cooked turkey for a delicious post-holiday meal. Feel free to enhance the vegetable medley by adding other favorites like diced celery or potatoes. For an extra touch of flavor, a pinch of dried thyme or rosemary can be added to the gravy.
Serving & Context
This Chicken Pot Pie is a complete meal in itself, perfect for a family dinner on a chilly evening or as a comforting dish to share with friends. Serve it straight from the oven, allowing it to cool slightly before slicing to maintain its beautiful form.