Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

from natashaskitchen.com
70 min
8 servings

This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky pie crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.

Ingredients

  • 1 homemade pie crust ((2 round))
  • 4 cups cooked chicken (shredded*)
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion ((1 cup chopped))
  • 2 medium carrots ((1 cup) thinly sliced)
  • 8 oz white or brown mushrooms ((stems discarded), sliced)
  • 3 garlic cloves (minced)
  • 1/3 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tsp fine sea salt (or to taste, plus kosher salt to garnish)
  • 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. 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. 2

    Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.

  3. 3

    Add ⅓ cup flour and stir constantly for 2 minutes. Add chicken stock, and ½ cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, ¼ tsp black pepper, or season to taste. It should be well-seasoned.

  4. 4

    Add shredded cooked chicken, frozen peas, and ¼ 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 deep 9” pie dish. Spoon the pie filling over the bottom crust.

  5. 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. 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.