Description
A classic chicken pot pie that combines tender chicken with fresh vegetables in a creamy sauce, all encased in a flaky pie crust.
Ingredients
Scale
- 1 homemade pie crust (2 rounds)
- 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 (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 to taste)
- 1 cup frozen peas (do not thaw)
- 1/4 cup parsley (finely chopped)
- 1 egg (beaten for egg wash)
Instructions
- In a Dutch oven or pot, melt 6 tablespoons of butter over medium heat.
- Add chopped onions and carrots. Sauté for 8 minutes until soft.
- Add sliced mushrooms and minced garlic. Sauté for another 5 minutes until mushrooms are softened.
- Stir in 1/3 cup of flour. Cook for 2 minutes while stirring constantly.
- Gradually add chicken stock and heavy cream. Bring to a simmer and cook for 1 minute until the mixture thickens to a gravy consistency.
- Add 2 teaspoons of salt and 1/4 teaspoon of black pepper, adjusting to taste.
- Mix in shredded chicken, frozen peas, and chopped parsley. Stir well and remove from heat to cool slightly.
- Roll out one chilled pie crust into a 12-inch circle and place it in a deep 9-inch pie dish. Spoon the filling into the crust.
- Roll out the second pie crust into a 10-inch circle. Place it over the filling, folding the excess dough behind the bottom crust. Crimp the edges to seal.
- Cut 5 small slits in the top crust to allow steam to escape. Brush the crust with beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425°F for 30-35 minutes or until the top crust is golden brown. If the edges brown too quickly, cover with a pie shield.
- Once done, let it rest for 15 minutes before slicing.
Notes
Ensure your pie crust is cold before using it for a flaky texture. This recipe can be made gluten-free by using a gluten-free pie crust and flour.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95mg
Keywords: chicken, pot pie, comfort food, family meal, savory pie