Description
This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a creamy mixture of shredded chicken, vegetables, and a rich gravy. Perfectly seasoned and baked until golden brown, it’s a comforting and hearty meal ideal for any occasion.
Ingredients
Scale
Pie Crust
- 2 homemade pie crust rounds
Filling
- 4 cups cooked shredded chicken
- 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)
- 1/4 tsp black pepper (plus more for garnish)
- 1 cup frozen peas (do not thaw)
- 1/4 cup parsley (finely chopped, plus more to garnish)
- 1 egg (beaten for egg wash)
Instructions
- Sauté Vegetables: In a dutch oven or heavy pot, melt 6 tablespoons of butter over medium heat. Add the chopped onions and sliced carrots, then sauté for about 8 minutes until the vegetables become soft and fragrant.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for another 5 minutes until the mushrooms have softened and released their moisture.
- Make the Gravy: Sprinkle 1/3 cup flour over the vegetables and stir constantly for 2 minutes to cook the flour. Gradually pour in 2 cups of chicken stock and 1/2 cup heavy cream, stirring to avoid lumps. Bring the mixture to a gentle simmer and cook for 1 minute until it thickens into a gravy consistency. Season well with 2 teaspoons fine sea salt and 1/4 teaspoon black pepper, adjusting to taste.
- Combine Filling Ingredients: Add the shredded cooked chicken, frozen peas, and finely chopped parsley to the gravy. Stir everything together thoroughly, then remove the pot from heat and let the filling cool slightly as you prepare the pie crust.
- Prepare the Pie Crust: Roll out one chilled pie crust disc into a 12-inch circle. Carefully transfer the dough to a deep 9-inch pie dish, pressing it gently to fit. Spoon the cooled chicken filling evenly into the crust-lined dish.
- Top the Pie: Roll the second pie crust disc into a 10-inch circle. Place it over the filling, trimming excess dough if necessary. Fold the edges under the bottom crust and crimp to seal tightly. Cut 5 small slits on the top crust with a sharp knife to allow steam to escape. Brush the crust with the beaten egg wash and sprinkle lightly with coarse salt and black pepper for extra flavor and a golden finish.
- Bake the Pie: Preheat the oven to 425°F (220°C). Bake the pie on the center rack for 30 to 35 minutes or until the top crust is a beautiful golden brown. If the edges begin to brown too quickly, cover them with a pie shield or a foil ring to prevent burning.
- Rest and Serve: Remove the pie from the oven and let it rest for 15 minutes. This allows the filling to set, making it easier to slice and serve. Garnish with additional fresh parsley if desired and enjoy your comforting chicken pot pie!
Notes
- Use shredded rotisserie chicken or leftover roasted chicken for convenience.
- Do not thaw the frozen peas before adding to maintain their texture and color.
- If homemade pie crust is not available, store-bought refrigerated crusts can be used as a substitute.
- Let the pie cool for at least 15 minutes before slicing to avoid a runny filling.
- Adjust seasoning to taste after the filling simmers, as flavors can vary based on chicken stock used.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken Pot Pie, Comfort Food, Homemade Pie Crust, Chicken Dinner, Classic Pot Pie
