Chicken Pot Pie Recipe

Introduction

Chicken pot pie is a comforting classic that combines tender chicken, mixed vegetables, and a creamy gravy all nestled inside a flaky, golden crust. Perfect for cozy dinners, this homemade version is both satisfying and flavorful.

Ingredients

• 1 homemade pie crust (2 round disks)
• 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 (stems discarded)
• 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
• 1 egg, beaten (for egg wash)
• Kosher salt to garnish

Instructions

1. Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sliced carrots and sauté for about 8 minutes until the onions are translucent and carrots softened. Add mushrooms and minced garlic, cooking for another 5 minutes until mushrooms are tender.
2. Step 2: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux.
3. Step 3: Gradually pour in the chicken stock while stirring to avoid lumps. Add the heavy cream and bring the mixture to a simmer. Cook for about 1 minute until the gravy thickens. Season with sea salt and black pepper, adjusting to taste.
4. Step 4: Remove from heat and stir in the shredded chicken, frozen peas, and chopped parsley until everything is well combined.
5. Step 5: Roll out one pie dough disk into a 12-inch circle and fit it into a 9-inch deep pie dish. Spoon the chicken filling evenly into the crust.
6. Step 6: Roll out the second dough disk into a 10-inch circle and place it over the filling. Trim and fold the edges under the bottom crust, then crimp to seal. Cut 5 small slits in the top crust to allow steam to escape.
7. Step 7: Preheat the oven to 425°F (220°C). Brush the top crust with the beaten egg for a golden finish. Sprinkle with kosher salt and additional black pepper if desired.
8. Step 8: Place the pie on a baking sheet and bake for 30-35 minutes until the crust is golden brown and the filling is bubbling. If edges brown too quickly, cover them with foil.
9. Step 9: Let the pie rest for 15 minutes after baking before slicing and serving to allow the filling to set.

Tips & Variations

• Use leftover roasted or rotisserie chicken for a quick and flavorful filling.
• Add diced potatoes or celery for extra texture and variety.
• Substitute half and half for heavy cream for a lighter gravy.
• For a shortcut, use store-bought pie crust instead of homemade.
• Cover the crust edges with foil halfway through baking to prevent over-browning.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F (175°C) until warmed through to maintain a crisp crust. The pie can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen peas, carrots, and mushrooms. Just add them during the sauté step and adjust cooking time to ensure they soften properly.

How do I prevent a soggy bottom crust?

Using a deep pie dish and baking the filling with the crust helps. Also, avoid overfilling and ensure your filling isn’t too watery. Letting the pie rest before cutting helps the filling thicken as well.

Chicken Pot Pie Recipe

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4.5 from 65 reviews

This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a savory mixture of shredded chicken, sautéed vegetables, and a rich creamy gravy. Perfect as a comforting meal, the filling combines tender chicken, mushrooms, carrots, peas, and fresh parsley enveloped in a silky sauce. The top crust is golden brushed with egg wash and baked to crispy perfection, creating a delightful balance of textures and flavors.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust:

• 1 homemade pie crust (2 round disks)

Filling:

• 4 cups cooked chicken, shredded
• 6 tablespoons unsalted butter
• 1 medium yellow onion, chopped (1 cup)
• 2 medium carrots, thinly sliced (1 cup)
• 8 ounces white or brown mushrooms, sliced (stems discarded)
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• 2 teaspoons fine sea salt, or to taste
• Kosher salt, for garnish
• 1/4 teaspoon black pepper, plus more for 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 cooked chicken from a rotisserie, leftover roasted chicken, or boil chicken breasts in advance for convenience.
• Ensure the vegetables are tender before adding the flour to avoid a raw flour taste in the gravy.
• Do not thaw frozen peas before adding to maintain their texture in the filling.
• If the crust edges brown too fast, cover them with foil halfway through baking to prevent burning.
• Letting the pie rest after baking helps the filling thicken and holds better when served.

Keywords: Chicken Pot Pie, chicken pie, homemade pot pie, comfort food, creamy chicken pie, classic chicken pot pie