Description
This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a savory mixture of shredded chicken, sautéed vegetables, and a creamy chicken gravy. Perfectly seasoned and baked until golden brown, it’s a comforting and hearty meal for the whole family.
Ingredients
Pie Crust
- 2 disks homemade pie crust
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 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
- Saute Vegetables: In a Dutch oven or large pot, melt 6 tablespoons of unsalted butter over medium heat. Add the diced yellow onions and thinly sliced carrots, sautéing for about 8 minutes until they are soft and fragrant. Then add the sliced mushrooms and minced garlic, cooking an additional 5 minutes until the mushrooms have softened and released their moisture.
- Prepare Gravy: Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables and stir constantly for 2 minutes to cook the flour taste out. Gradually add 2 cups of chicken stock and 1/2 cup of heavy cream, stirring until the mixture begins to thicken to a gravy consistency. Season with 2 teaspoons of fine sea salt and 1/4 teaspoon of black pepper, adjusting to taste. Let the gravy simmer for 1 minute.
- Finish the Filling: Remove the pot from heat and stir in 4 cups of shredded cooked chicken, 1 cup of frozen peas (do not thaw), and 1/4 cup of finely chopped fresh parsley. Mix well to combine the filling evenly. Allow the filling to cool slightly while preparing the crust.
- Prepare the Crust: Roll out one disk of chilled pie crust into a 12-inch diameter circle. Gently transfer it into a deep 9-inch pie dish, ensuring it fits snugly along the sides. Spoon the cooled chicken pot pie filling evenly into the crust-lined dish.
- Cover and Seal: Roll out the second disk of pie dough into a 10-inch diameter circle and place it over the filling. Fold the excess dough under the bottom crust edge and crimp the two crusts together tightly to seal. Use a sharp paring knife to cut five small slits in the top crust allowing steam to escape during baking. Brush the top crust with the beaten egg wash, then lightly sprinkle with coarse salt and a pinch of black pepper for extra flavor.
- Bake: Preheat the oven to 425°F (220°C). Place the pie on the center rack and bake for 30 to 35 minutes or until the top crust turns a rich golden brown. If the edges brown too quickly, cover them with a pie shield or a makeshift foil collar to prevent burning. After baking, allow the pie to rest for 15 minutes to set before slicing and serving.
Notes
- Use cooked, shredded chicken from rotisserie, baked, or boiled sources for convenience.
- Do not thaw frozen peas before adding them to the filling; they cook perfectly during baking.
- If edges of the pie crust brown too quickly, cover with aluminum foil to protect them.
- Let the pie rest before slicing to avoid a runny filling.
- For a richer flavor, you can substitute heavy cream with half-and-half or milk, but the filling will be less creamy.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American