Description
A classic chicken pot pie with a flaky crust, tender chicken, and a creamy vegetable filling.
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 (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 (or to taste), plus kosher salt to garnish
- 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
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out one pie crust and line a pie dish, trimming excess edges.
- In a large skillet, melt butter over medium heat. Add onion, carrots, and mushrooms. Cook until softened.
- Add garlic and cook for 1 minute. Stir in flour and cook for another minute.
- Gradually whisk in chicken stock until smooth. Stir in heavy cream, salt, and pepper. Simmer until thickened.
- Remove from heat. Stir in shredded chicken, peas, and parsley.
- Pour the filling into the prepared pie crust. Cover with the second pie crust, sealing edges.
- Brush the top crust with beaten egg. Cut slits for venting.
- Bake for 45-50 minutes or until golden brown.
- Let cool for 10 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- You can substitute heavy cream with half-and-half for a lighter version.
- Freeze unbaked pie for later use.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg
Keywords: chicken pot pie, homemade pie, comfort food, baked dinner