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Homemade Chicken Pot Pie

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A hearty and comforting chicken pot pie filled with tender chicken, vegetables, and a flaky crust.

Ingredients

Scale
  • 1 homemade pie crust (2 rounds)
  • 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 (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)
  • 1 egg (beaten for egg wash)

Instructions

  1. In a Dutch oven or pot, melt 6 tablespoons of butter over medium heat.
  2. Add the chopped onions and sliced carrots, sautéing for about 8 minutes until they soften.
  3. Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms soften.
  4. Sprinkle in 1/3 cup of flour and stir constantly for 2 minutes to create a roux.
  5. Gradually add the chicken stock and heavy cream, bringing the mixture to a simmer for about a minute until it thickens into a gravy.
  6. Season with 2 teaspoons of sea salt and 1/4 teaspoon of black pepper, adjusting to taste.
  7. Remove from heat and fold in the shredded chicken, frozen peas, and parsley. Let this filling cool slightly while you prepare the crusts.
  8. Roll out the first chilled pie crust into a 12-inch circle, carefully placing it in a deep 9-inch pie dish.
  9. Pour the filling over the crust evenly.
  10. Roll out the second disk of pie dough into a 10-inch circle and place it over the filling. Fold the excess dough behind the bottom crust, then crimp to seal.
  11. Use a paring knife to cut five small slits in the top for steam to escape.
  12. Brush the top with the beaten egg and sprinkle lightly with kosher salt and black pepper.
  13. Bake in a preheated oven at 425°F for 30-35 minutes or until the crust is golden brown. If edges brown too quickly, cover with a pie shield.
  14. Let the pie rest for 15 minutes before slicing to allow the filling to settle.

Notes

Serve warm with fresh parsley and a side salad or roasted vegetables. Leftovers can be stored in the refrigerator for up to 3 days.

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