Print

Chicken Pot Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

This homemade Chicken Pot Pie recipe features a flaky double crust filled with tender shredded chicken, sautéed vegetables, and a creamy homemade gravy. Perfectly seasoned and baked to golden perfection, it’s a comforting classic that serves 8 and is ideal for a hearty family meal.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Pie Crust

  • 1 homemade pie crust (2 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 (plus more for garnish)
  • 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

  1. Saute Vegetables: In a Dutch oven or pot, melt 6 Tbsp of butter. Add the diced onions and sliced carrots, then sauté over medium heat for about 8 minutes until they become soft and fragrant. Then add the sliced mushrooms and minced garlic, sautéing for an additional 5 minutes until the mushrooms soften.
  2. Prepare Gravy: Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables, stirring constantly for 2 minutes to cook out the raw flour taste. Slowly pour in 2 cups of chicken stock and 1/2 cup heavy cream while stirring to avoid lumps. Bring the mixture to a simmer and cook for about 1 minute or until it thickens into a gravy-like consistency. Season well with 2 teaspoons fine sea salt and 1/4 teaspoon black pepper, adjusting to taste.
  3. Finish the Filling: Stir in the shredded cooked chicken, 1 cup frozen peas (do not thaw), and 1/4 cup finely chopped parsley. Combine everything thoroughly, then remove the pot from heat and allow the filling to cool slightly while preparing the crust.
  4. Prepare the Crust: Roll out one disk of chilled pie crust into a 12-inch diameter circle. Carefully transfer it into a deep 9-inch pie dish, pressing gently to fit the dish evenly without stretching.
  5. Assemble the Pie: Spoon the cooled chicken filling evenly over the bottom crust in the pie dish. Then roll out the second pie crust disk to about 10 inches in diameter and gently place it over the filling. Fold any excess dough from the edges of the top crust under the bottom crust, then crimp the edges together to seal the pie completely. Use a sharp paring knife to cut five small slits in the top crust for steam to escape during baking.
  6. Finish and Bake: Brush the top crust with the beaten egg to create a shiny, golden finish after baking. Lightly sprinkle the crust with coarse salt and black pepper for added flavor and texture. Bake in a preheated oven at 425°F (220°C) for 30 to 35 minutes or until the crust is golden brown. If the edges brown too quickly, shield them by covering with foil or using a pie shield. Once baked, let the pie rest for 15 minutes before slicing to allow the filling to set.

Notes

  • Ensure the chicken is fully cooked and shredded before starting the recipe.
  • Do not thaw the frozen peas before adding to filling to maintain their texture and color.
  • If the crust edges brown too fast during baking, cover them with foil or a pie shield.
  • Letting the pie rest after baking ensures cleaner slices and prevents filling from oozing out.
  • You can use store-bought pie crust if short on time, but homemade crust yields the best flavor.

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