Description
Comforting homemade chicken pot pie delivers pure warmth straight from your kitchen to the dinner table. Creamy filling nestled in flaky crust promises a satisfying meal that brings family together with each delicious bite.
Ingredients
Scale
Protein:
- 4 cups chicken, cooked and shredded
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 medium carrots, thinly sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped
Base and Sauce:
- 2 rounds pie crust
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Melt 6 Tbsp unsalted butter in a large pot over medium heat. Add 1 cup diced onions and 1 cup sliced carrots, sautéing for 5-7 minutes until they soften and become slightly translucent.
- Incorporate 8 oz sliced mushrooms and 3 minced garlic cloves into the pot. Cook for an additional 3-4 minutes, stirring occasionally to prevent burning.
- Sprinkle ⅓ cup all-purpose flour over the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste and create a roux.
- Gradually pour in 2 cups chicken stock and ½ cup heavy cream, whisking continuously to prevent lumps. Simmer for 1-2 minutes until the sauce thickens.
- Season the sauce with 2 tsp salt and ¼ tsp black pepper. Stir to distribute the seasoning evenly.
- Fold 4 cups shredded chicken, 1 cup frozen peas, and ¼ cup chopped parsley into the creamy mixture. Remove from heat.
- Roll out one pie crust and drape it into a 9-inch deep pie dish, pressing gently to fit the contours of the dish.
- Spoon the entire chicken filling into the bottom crust, spreading it evenly to the edges.
- Cover the filling with the second pie crust. Trim excess dough and crimp the edges to seal completely.
- Cut 4-5 small slits on the top crust to allow steam to escape. Brush the entire surface with 1 beaten egg.
- Sprinkle a pinch of salt and pepper over the egg-washed crust for extra flavor.
- Bake in a preheated oven at 425°F for 30-35 minutes, rotating halfway through to ensure even browning.
- If the crust browns too quickly, cover loosely with aluminum foil to prevent burning.
- Remove from the oven and let the pie rest for 15 minutes before slicing. This allows the filling to set and makes serving easier.
Notes
- Use a cold butter and keep it chilled when making the pie crust to ensure a flaky, tender texture that melts in your mouth.
- Replace the cream with whole milk or a dairy-free alternative like coconut milk if your family has dietary restrictions.
- Swap out chicken for turkey or a plant-based protein like tofu to create different flavor variations that keep the meal interesting.
- Let the pot pie rest for exactly 15 minutes after baking, which allows the filling to set and makes cutting and serving much easier without turning into a messy disaster.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 422 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 115 mg