Description
This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with shredded chicken, sautéed vegetables, and a creamy, savory gravy. Perfectly seasoned and baked to golden perfection, this comforting dish serves as a hearty meal for family and friends.
Ingredients
Pie Crust
- 2 homemade pie crusts (2 round disks)
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 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 (or to taste)
- 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 chopped onions and sliced carrots, sautéing for 8 minutes until the vegetables are soft and fragrant.
- Add Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot. Continue sautéing for an additional 5 minutes, until the mushrooms have softened and released their moisture.
- Create Gravy Base: Sprinkle 1/3 cup of all-purpose flour into the pot, stirring constantly for 2 minutes to cook the flour and form a roux. Gradually add 2 cups of chicken stock and 1/2 cup of heavy cream, stirring continuously. Bring the mixture to a simmer and cook for 1 minute until it thickens to a gravy-like consistency. Season with 2 teaspoons of fine sea salt and 1/4 teaspoon of black pepper, adjusting to taste. The mixture should be well-seasoned and creamy.
- Combine Filling Ingredients: Stir in the shredded cooked chicken, frozen peas (do not thaw), and 1/4 cup finely chopped parsley. Mix well to combine, then remove the pot from heat and allow the filling to cool slightly while preparing the crust.
- Prepare Pie Crust: Roll out one chilled pie crust disk into a 12-inch diameter circle. Carefully transfer it to a deep 9-inch pie dish, pressing it gently to fit the dish. Spoon the chicken filling evenly over the bottom crust.
- Top and Seal: Roll out the second pie crust disk into a 10-inch diameter circle. Place it over the filling. Fold any excess dough from the top crust behind the bottom crust and crimp the edges together to seal the pie securely. Use a sharp paring knife to cut five 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 the Pie: Preheat the oven to 425°F (220°C). Bake the pie uncovered for 30 to 35 minutes, or until the top crust is golden brown. To prevent over-browning, cover the edges with a pie shield or create one by cutting a 4-inch diameter ring from foil and placing it around the edges of the pie halfway through baking.
- Rest and Serve: Once baked, remove the pie from the oven and let it rest for 15 minutes to cool slightly and allow the filling to set. Slice and serve warm, garnished with additional parsley if desired.
Notes
- Use cooked chicken from a rotisserie or poached chicken breasts for convenience.
- For a gluten-free version, substitute the all-purpose flour and pie crust with gluten-free alternatives.
- Make sure the filling is thickened well before assembling to prevent a runny pie.
- Allow the pie to rest after baking to avoid spilling while slicing.
- Frozen peas add a pop of color and sweetness without excess moisture—do not thaw before adding.
- Egg wash helps achieve a golden, shiny crust.
- Adjust seasoning according to taste preferences, especially salt.
