Description
A classic and comforting homemade chicken pot pie featuring tender shredded chicken, sautéed vegetables, and a creamy savory gravy, all encased in a flaky golden pie crust. Perfect for a wholesome family dinner or a cozy meal on a chilly day.
Ingredients
Crust
- 2 homemade pie crusts (2 round discs)
Filling
- 4 cups cooked chicken (shredded)
- 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, 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
- Prepare the Vegetables: In a dutch oven or pot, melt 6 tablespoons of unsalted butter over medium heat. Add the chopped onions and sliced carrots and sauté for about 8 minutes until they become soft and fragrant.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking them for an additional 5 minutes until the mushrooms are softened and well combined.
- Make the Gravy: Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to cook the flour. 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 or until it thickens to a gravy consistency. Season with 2 teaspoons fine sea salt and 1/4 teaspoon black pepper, adjusting seasoning to taste.
- Add Chicken and Peas: Mix in the shredded cooked chicken, frozen peas, and 1/4 cup finely chopped parsley. Stir thoroughly to combine and then remove the pot from heat to let the filling cool slightly.
- Prepare Pie Crust: On a floured surface, roll out 1 chilled pie crust disk into a 12-inch diameter circle. Carefully transfer it to a deep 9-inch pie dish, pressing to fit. Spoon the cooled filling evenly over the bottom crust.
- Top the Pie: Roll out the second pie crust disk into a 10-inch diameter circle and place it over the filling. Fold any excess dough of the top crust behind the bottom crust edge, then crimp both crusts together to seal the pie securely. Use a sharp paring knife to cut 5 small slits on the top crust to allow steam to escape during baking.
- Apply Egg Wash and Season: Brush the top crust with the beaten egg to achieve a golden brown finish. Sprinkle lightly with coarse salt and black pepper to enhance flavor and texture.
- Bake the Pie: Preheat the oven to 425°F (220°C). Bake the pie on the middle rack for 30-35 minutes until the crust is beautifully golden and crisp. If the edges brown too quickly, cover them with a pie shield or a makeshift foil ring to prevent burning.
- Rest and Serve: Remove the pie from the oven and allow it to rest for 15 minutes before slicing. This resting time helps the filling set and makes serving easier.
Notes
- Use cooked chicken from rotisserie or poached chicken breasts for best results.
- Do not thaw the frozen peas to maintain their texture.
- Homemade pie crust is recommended for flakiness, but store-bought crusts can be used as a convenient alternative.
- Pie shields or foil rings help prevent over-browning of crust edges during baking.
- The filling can be made a day ahead and refrigerated to save time on baking day.
