Description
This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with tender shredded chicken, sautéed vegetables, and a rich creamy sauce. Perfectly seasoned and baked until golden brown, it’s a comforting and hearty meal that’s ideal for family dinners or special occasions.
Ingredients
Pie Crust
- 2 round homemade pie crusts
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 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
- Sauté Vegetables: In a dutch oven or pot, melt 6 tablespoons of unsalted butter over medium heat. Add the diced onions and carrots and sauté for about 8 minutes until they become soft and fragrant.
- Add Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot, and continue to sauté for another 5 minutes until the mushrooms have softened and released their moisture.
- Make the Sauce: Sprinkle in 1/3 cup of all-purpose flour and stir constantly for 2 minutes to cook out the raw flour taste. Gradually add 2 cups of chicken stock and 1/2 cup heavy cream, stirring to combine. Bring the mixture to a simmer and cook for about 1 minute until it thickens into a gravy-like consistency. Season with 2 teaspoons of fine sea salt and 1/4 teaspoon black pepper, adjusting to taste.
- Combine Filling: Stir in the shredded cooked chicken, 1 cup of frozen peas (without thawing), and 1/4 cup finely chopped parsley. Mix well, then remove the filling from heat and let it cool slightly while you prepare the pie crusts.
- Prepare the Pie 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 gently to fit. Spoon the chicken filling evenly over the bottom crust.
- Top and Seal: Roll the second pie crust disk into a 10-inch diameter circle and place it over the filling. Fold the edges of the top crust behind the bottom crust and crimp together to seal the pie completely. Cut five small slits in the top crust with a sharp paring knife to allow steam to escape during baking. Brush the top with the beaten egg and sprinkle lightly with coarse (kosher) salt and black pepper for seasoning.
- Bake: Preheat the oven to 425°F (220°C). Place the assembled pie on a baking tray and bake for 30 to 35 minutes until the crust is golden brown and crisp. If the edges brown too quickly, cover them with a pie shield or a foil shield with a 4-inch hole cut out to protect them from burning.
- Rest and Serve: Remove the pot pie from the oven and let it rest for 15 minutes to cool slightly and allow the filling to set before slicing and serving. Garnish with additional parsley if desired.
Notes
- Use cooked shredded chicken from rotisserie chicken or leftovers for convenience.
- Do not thaw frozen peas before adding to maintain texture and prevent excess moisture.
- For a crispier crust bottom, bake on a lower oven rack.
- Pie dough can be store-bought or homemade, but ensure it is well-chilled before rolling.
- Cover pie edges if browning too fast to avoid burnt crust.
