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Homemade Chicken Pot Pie Recipe

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This homemade Chicken Pot Pie features a flaky double crust filled with a savory mixture of shredded chicken, sautéed vegetables, and rich creamy gravy. Perfectly seasoned and baked to golden perfection, this comforting classic is ideal for family dinners or cozy gatherings.

Ingredients

Pie Crust

  • 2 disks homemade pie crust

Filling

  • 4 cups cooked chicken, shredded
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, thinly sliced (about 1 cup)
  • 8 oz white or brown mushrooms, stems discarded and 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 (plus kosher salt for garnish)
  • 1/4 tsp black pepper (plus more for 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

  1. Saute Vegetables: In a Dutch oven or large pot, melt the 6 Tbsp of unsalted butter over medium heat. Add the chopped onions and thinly sliced carrots, sautéing for about 8 minutes until they become soft and fragrant. Add the sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes until the mushrooms are tender.
  2. Prepare Gravy: Sprinkle 1/3 cup of all-purpose flour over the vegetables and stir constantly for 2 minutes to cook the flour and create a roux. Gradually add 2 cups of chicken stock and 1/2 cup heavy cream, stirring to combine. Bring the mixture to a simmer and cook for about 1 minute until it thickens into a rich gravy. Season with 2 teaspoons fine sea salt and 1/4 teaspoon black pepper, adjusting to taste.
  3. Finish the Filling: Stir in the shredded cooked chicken, 1 cup frozen peas (do not thaw), and 1/4 cup finely chopped parsley. Mix everything well and then remove the pot from heat, allowing the filling to cool slightly while preparing the pie crusts.
  4. Prepare the Crust: Roll out one disk of chilled pie crust into a 12-inch diameter circle. Carefully transfer it into a deep 9-inch pie dish, ensuring it fits snugly in the bottom and sides. Spoon the cooled chicken filling evenly into the pie crust.
  5. Cover and Seal: Roll the second disk of pie dough into a 10-inch diameter circle. Place it over the filling, then fold the excess dough from the top crust behind the bottom crust edge and crimp them tightly together to seal the pie. Use a sharp paring knife to cut five small slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg wash and sprinkle lightly with coarse kosher salt and black pepper for extra flavor.
  6. Bake: Preheat the oven to 425°F (220°C). Place the pie on the middle rack and bake for 30 to 35 minutes or until the top crust is golden brown and bubbly. If the edges of the crust brown too quickly, cover them with a pie shield or create one by cutting a 4-inch diameter circle from the center of foil and placing it over the edges. Once baked, remove the pie from the oven and let it rest for 15 minutes before slicing and serving.

Notes

  • Use cooked chicken from rotisserie or leftover roasted chicken for convenience.
  • Don’t thaw the peas; adding them frozen keeps their texture.
  • Chilling the dough before baking helps maintain a flaky crust.
  • Letting the pie rest after baking helps the filling set for easier slicing.
  • Use a pie shield or foil to protect the crust edges from burning.

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