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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.

Ingredients

Scale

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

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