Description
This comforting Chicken Pot Pie recipe features a flaky homemade pie crust filled with tender shredded chicken, sautéed vegetables, and a creamy gravy, baked to a golden perfection. It’s a classic, hearty dish perfect for a family dinner or special occasion, combining rich flavors and satisfying textures.
Ingredients
Pie Crust
- 2 round homemade pie crusts
Filling
- 4 cups cooked chicken, shredded
- 6 Tbsp unsalted butter
- 1 medium yellow onion (about 1 cup chopped)
- 2 medium carrots (about 1 cup thinly sliced)
- 8 oz white or brown mushrooms, stems discarded and 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 (plus kosher salt for garnish)
- 1/4 tsp black pepper (plus more for garnish)
- 1 cup frozen peas (do not thaw)
- 1/4 cup parsley, finely chopped (plus more for garnish)
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Vegetables: In a dutch oven or pot, melt 6 tablespoons of unsalted butter over medium heat. Add the diced onions and thinly sliced carrots, sautéing for about 8 minutes until they become soft and fragrant.
- Add Mushrooms and Garlic: Incorporate the sliced mushrooms and minced garlic into the pot. Continue to sauté for another 5 minutes until the mushrooms have softened and released their moisture.
- Make the Gravy: Sprinkle 1/3 cup of all-purpose flour over the vegetable mixture and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in 2 cups of chicken stock and 1/2 cup of heavy cream, stirring continuously. Bring the mixture to a simmer and cook until it thickens into a gravy-like consistency, about 1 minute. Season with 2 teaspoons of fine sea salt and 1/4 teaspoon of black pepper, adjusting to taste.
- Combine Filling: Stir in the shredded cooked chicken, frozen peas, and finely chopped parsley until everything is well incorporated. Remove the pot from heat and let the filling cool slightly while preparing the crusts.
- Prepare Bottom Crust: Roll out one chilled pie crust disk into a 12-inch diameter circle. Carefully transfer it into a deep 9-inch pie dish, pressing it gently to fit the dish.
- Fill the Pie: Spoon the prepared filling evenly over the bottom crust in the pie dish.
- Top Crust and Seal: Roll out the second pie crust disk into a 10-inch diameter circle. Place it over the pie filling. Fold any excess dough from the edges of the top crust underneath the bottom crust edge, then crimp the edges together to seal the pie tightly.
- Vent and Glaze: Use a sharp paring knife to cut 5 small slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg wash and sprinkle lightly with coarse salt and black pepper.
- Bake: Place the pie in a preheated oven at 425°F and bake for 30 to 35 minutes, or until the top crust is golden brown. If the edges brown too quickly, cover them with a pie shield or a foil ring with a 4-inch hole in the center to protect them from burning.
- Rest and Serve: Remove the pie from the oven and let it rest for 15 minutes to cool slightly and set. Slice and serve warm for the best flavor and texture.
Notes
- Use cooked shredded chicken from rotisserie or leftover roasted chicken for convenience.
- If homemade pie crust is unavailable, store-bought crusts can be substituted.
- Do not thaw frozen peas before adding to the filling to maintain their texture and color.
- Adjust seasoning carefully to your taste preference, especially salt and pepper.
- A pie shield or foil ring helps prevent the crust edges from burning.
- Allowing the pie to rest after baking ensures the filling thickens properly and makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
