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Chicken Pot Pie Recipe

Chicken Pot Pie Recipe
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★★★★★

5.3 from 30 reviews

This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a rich and creamy mixture of shredded chicken, sautéed vegetables, and savory gravy. It’s a comforting, hearty dish perfect for family dinners or special occasions, combining tender chicken with mushrooms, peas, carrots, and herbs, all baked to golden perfection.

Ingredients

Scale

Pie Crust:

  • 1 homemade pie crust, (2 round disks)

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
  • 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

For the Top Crust:

  • 1 egg, beaten for egg wash

Instructions

  1. Sauté the Vegetables: In a Dutch oven or large pot, melt 6 tablespoons of unsalted butter over medium heat. Add 1 cup of diced yellow onion and 1 cup of thinly sliced carrots. Sauté for about 8 minutes until the onions are translucent and the carrots are softened. Add 8 ounces of sliced mushrooms and 3 minced garlic cloves, and continue to sauté for an additional 5 minutes until the mushrooms are tender.
  2. Prepare the Roux: Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables, stirring constantly to incorporate the flour into the mixture. Cook for 2 minutes to create a roux, which will thicken the gravy.
  3. Make the Gravy: Gradually pour in 2 cups of chicken stock, stirring continuously to avoid lumps. Add 1/2 cup of heavy cream and bring the mixture to a simmer. Cook for about 1 minute, until the gravy thickens. Season with 2 teaspoons of fine sea salt and 1/4 teaspoon of black pepper, adjusting to taste.
  4. Combine the Filling: Remove the pot from the heat and stir in 4 cups of cooked, shredded chicken, 1 cup of frozen peas, and 1/4 cup of chopped fresh parsley. Mix well to combine all the ingredients evenly.
  5. Prepare and Assemble the Pie Crusts: Roll out one chilled disk of homemade or store-bought pie dough into a 12-inch diameter circle. Carefully transfer the dough into a deep 9-inch pie dish, pressing it gently into the bottom and sides. Spoon the filling into the prepared crust. Roll out the second disk of dough into a 10-inch circle and place it over the filling. Fold the excess dough under the edge of the bottom crust and crimp the edges to seal. Use a sharp knife to cut 5 small slits in the top crust for steam to escape.
  6. Bake the Pie: Preheat your oven to 425°F (220°C). Brush the top crust with a beaten egg to achieve a golden, shiny finish. Sprinkle with kosher salt and additional black pepper if desired. Place the pie on a baking sheet to catch any drips and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
  7. Cool and Serve: Remove the pie from the oven and let it rest for 15 minutes before slicing. This allows the filling to set, making it easier to serve.

Notes

  • Use fresh or leftover cooked chicken; rotisserie chicken works well for this recipe.
  • Do not thaw the frozen peas before adding to keep their texture intact.
  • If the pie crust edges brown too quickly during baking, cover them with foil to prevent burning.
  • For extra flavor, you can add herbs like thyme or rosemary to the filling.
  • The filling can be made a day ahead and refrigerated to save time.
  • Egg wash gives the crust a beautiful golden shine, but you can skip it for an egg-free version.

Nutrition

Keywords: Chicken pot pie, comfort food, homemade pie crust, creamy chicken pie, savory pie

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