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Enjoy the Comfort of Homemade Chicken Pot Pie

If you're looking for a warm, homey, and comforting meal, this homemade Chicken Pot Pie recipe is your answer. It features a flaky homemade pie crust and a hearty filling of juicy chicken, rich gravy, and vegetables. Whether you're an experienced cook or new to the world of savory pot pies, this recipe will undoubtedly leave a lasting impression.

Ingredients for a Flavorful Pot Pie

For the Pie Crust:

- 1 homemade pie crust (2 disks)

For the Filling:

- 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)

- 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 for garnish)

- 1 egg (beaten for egg wash)

Step-by-Step Instructions

Creating the Savory Filling

1. In a Dutch oven or pot, melt 6 Tbsp of butter. Add the diced onions and carrots, and sauté for about 8 minutes over medium heat until they become soft.

2. Introduce the sliced mushrooms and minced garlic to the pot. Continue sautéing for another 5 minutes until the mushrooms have softened.

3. Sprinkle 1/3 cup of flour into the mixture and stir constantly for 2 minutes. Next, pour in the chicken stock and 1/2 cup of heavy cream. Bring the mixture to a simmer and cook for approximately 1 minute, or until it reaches a thick, gravy-like consistency. Add 2 tsp of salt, and 1/4 tsp of black pepper, or season to your taste, ensuring a well-seasoned filling.

4. Fold in the shredded cooked chicken, frozen peas, and 1/4 cup of finely chopped parsley. Stir everything together and remove it from the heat. Let it cool slightly as you prepare the crusts.

Assembling the Pie

1. Roll out one of the chilled pie crust disks into a 12" diameter circle. Carefully transfer it into a 9" pie dish. Spoon the prepared pie filling over the bottom crust.

2. Roll the second pie crust disk into a 10" diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust and crimp the edges of the pie crust together to seal. Create five small slits in the top crust to allow steam to escape. Brush the top of the crust with the beaten egg and lightly sprinkle with coarse salt and pepper.

3. Bake the pie at 425°F for 30-35 minutes or until the top crust turns golden brown. If the edges are browning too quickly, you can cover them with a pie shield or create a shield by cutting a 4" diameter circle from the center of a sheet of foil and placing it over the pie. Once out of the oven, let the pie rest for 15 minutes to cool slightly before slicing.

Recipe Notes

- To prepare the shredded chicken, you can use leftover shredded rotisserie chicken (light or dark meat) or cook and shred 2 large chicken breasts to get 4 cups of shredded chicken.

Enjoy the delightful warmth and flavor of this homemade Chicken Pot Pie. It's a classic dish that's perfect for family dinners or special occasions, and it's sure to impress everyone at the table.

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