Description
A classic comfort food combining tender chicken, fresh vegetables, and a creamy sauce, all tucked inside a flaky pie crust.
Ingredients
Scale
- 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)
Instructions
- In a Dutch oven or pot, melt 6 Tbsp of butter over medium heat.
- Add the diced onions and carrots, then sauté for about 8 minutes until soft.
- Add the sliced mushrooms and minced garlic, and sauté for another 5 minutes until the mushrooms are softened.
- Sprinkle in 1/3 cup of flour and stir constantly for 2 minutes.
- Slowly add chicken stock and heavy cream. Bring the mixture to a simmer and cook for about 1 minute or until it thickens.
- Season with 2 tsp of salt and 1/4 tsp of black pepper.
- Gently fold in the shredded chicken, frozen peas, and 1/4 cup of parsley. Remove from heat and let cool slightly.
- Roll out one pie crust into a 12-inch circle and place it in a deep 9-inch pie dish.
- Spoon the chicken filling onto the bottom crust.
- Roll out the second disk of pie dough into a 10-inch circle and place it over the filling. Crimp the edges together to seal.
- Cut 5 small slits in the top crust for steam to escape, brush with beaten egg, and sprinkle with salt and pepper.
- Bake at 425°F for 30-35 minutes, or until golden brown. Cover edges if browning too quickly.
- Allow to rest for 15 minutes before slicing and serving.
Notes
Use rotisserie chicken for a quicker option. Customize the vegetables based on your preferences. Prepare the filling a day in advance for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: chicken, pot pie, comfort food, easy recipe, family dinner