Print

Chicken Pot Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 14 reviews

This classic Chicken Pot Pie recipe combines tender shredded chicken, sautéed vegetables, and a creamy homemade gravy, all encased in a flaky, golden pie crust. Perfectly baked to a bubbly finish, this comforting dish serves as a hearty meal for family and friends.

Ingredients

Pie Crust

  • 2 disks homemade pie crust

Filling

  • 4 cups cooked chicken, shredded
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, thinly sliced (about 1 cup)
  • 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, plus more for seasoning
  • 1/4 tsp black pepper, plus more for seasoning
  • 1 cup frozen peas (do not thaw)
  • 1/4 cup parsley, finely chopped, plus more for garnish
  • 1 egg, beaten (for egg wash)

Instructions

  1. Saute Vegetables: In a Dutch oven or large pot, melt 6 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion and sliced carrots, sautéing for 8 minutes until they become soft and fragrant. Then add the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms have softened.
  2. Prepare Gravy: Sprinkle 1/3 cup of all-purpose flour over the cooked vegetables and stir constantly for 2 minutes to cook the flour and prevent lumps. Gradually add 2 cups of chicken stock and 1/2 cup heavy cream, stirring continuously. Bring the mixture to a simmer and cook for about 1 minute until it thickens to a gravy-like consistency. Season with 2 teaspoons fine sea salt and 1/4 teaspoon black pepper, adjusting to taste.
  3. Finish the Filling: Stir in the shredded cooked chicken, frozen peas (do not thaw), and 1/4 cup finely chopped parsley. Mix thoroughly to combine all ingredients. Remove the pot from heat and allow the filling to cool slightly while you roll out the pie crusts.
  4. Prepare the Crust: On a lightly floured surface, roll out one chilled pie crust disk into a 12-inch diameter circle. Carefully transfer it into a deep 9-inch pie dish, pressing gently to fit the dish.
  5. Assemble the Pie: Spoon the cooled chicken and vegetable filling evenly over the bottom crust. Roll out the second pie crust disk into a 10-inch diameter circle and place it over the filling. Fold the excess dough from the top crust behind the bottom crust edge, then crimp the two crusts together to seal firmly. Using a sharp paring knife, cut five small slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg to create a golden glaze and sprinkle lightly with coarse salt and pepper.
  6. Bake: Preheat your oven to 425°F (220°C). Place the pie in the oven and bake for 30 to 35 minutes, or until the top crust is golden brown and bubbly. If the edges brown too quickly, cover them with a pie shield or a foil ring to prevent burning. Once baked, remove the pie from the oven and let it rest for 15 minutes to cool slightly before slicing and serving.

Notes

  • Use frozen peas directly from the freezer without thawing to prevent them from becoming mushy.
  • If homemade pie crust is unavailable, store-bought pie crust disks can be used as a convenient alternative.
  • Letting the filling cool slightly before assembling helps prevent the pie crust from becoming soggy.
  • Cover the edges of the crust with foil or a pie shield if they brown too fast during baking for an even golden finish.
  • For a richer flavor, substitute chicken stock with homemade broth if available.
  • Slicing vegetables uniformly ensures even cooking and better texture.

Find it online: https://lauracooks.com/chicken-pot-pie-recipe-2/