Description
This Chicken Pot Pie Recipe is the epitome of comfort food, perfect for family gatherings or cozy nights in. With a flaky homemade crust encasing a hearty filling of tender chicken, vibrant vegetables, and creamy gravy, it’s a dish that not only nourishes but also delights. The versatility of ingredients means you can easily customize the filling to suit your taste or use up leftovers. Simple yet satisfying, this classic pot pie will impress your guests and keep everyone coming back for seconds.
Ingredients
Scale
- 1 homemade pie crust (2 rounds)
- 4 cups cooked chicken (shredded)
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (thinly sliced)
- 8 oz mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh parsley (for garnish)
- 1 egg (for egg wash)
Instructions
- In a Dutch oven, melt the butter over medium heat. Sauté onions and carrots until soft.
- Add mushrooms and garlic; cook until mushrooms are tender.
- Stir in flour and cook for about two minutes. Gradually add chicken stock and cream, stirring until thickened. Season with salt and pepper.
- Mix in shredded chicken, frozen peas, and parsley.
- Roll out one pie crust, place it in a deep dish, fill with the mixture, then cover with the second rolled crust.
- Seal edges, cut slits in the top crust for steam escape, brush with egg wash.
- Bake at 425°F for 30–35 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg