Description
A hearty and comforting chicken pot pie filled with tender chicken, vegetables, and a flaky crust.
Ingredients
- 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
- In a Dutch oven or pot, melt 6 tablespoons of butter over medium heat.
- Add the chopped onions and sliced carrots, sautéing for about 8 minutes until they soften.
- Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms soften.
- Sprinkle in 1/3 cup of flour and stir constantly for 2 minutes to create a roux.
- Gradually add the chicken stock and heavy cream, bringing the mixture to a simmer for about a minute until it thickens into a gravy.
- Season with 2 teaspoons of sea salt and 1/4 teaspoon of black pepper, adjusting to taste.
- Remove from heat and fold in the shredded chicken, frozen peas, and parsley. Let this filling cool slightly while you prepare the crusts.
- Roll out the first chilled pie crust into a 12-inch circle, carefully placing it in a deep 9-inch pie dish.
- Pour the filling over the crust evenly.
- 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.
- Use a paring knife to cut five small slits in the top for steam to escape.
- Brush the top with the beaten egg and sprinkle lightly with kosher salt and black pepper.
- 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.
- 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.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American