Description
A comforting and hearty Chicken Pot Pie filled with tender chicken and a medley of vegetables, all wrapped in a flaky crust.
Ingredients
- 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 (stemmed 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 (adjust to taste)
- 1/4 tsp black pepper (plus more for garnish)
- 1 cup frozen peas (do not thaw)
- 1/4 cup parsley (finely chopped)
- 1 egg (beaten for egg wash)
Instructions
- Melt butter in a Dutch oven over medium heat.
- Add onions and carrots; sauté for about 8 minutes until softened.
- Stir in mushrooms and garlic; cook for another 5 minutes until mushrooms are tender.
- Sprinkle in flour and stir constantly for 2 minutes to create a roux.
- Gradually pour in chicken stock and cream, bring to a simmer for about a minute until thickened.
- Season with salt and black pepper; taste and adjust if necessary.
- Off the heat, fold in chicken, peas, and parsley. Let the filling cool slightly.
- Roll out the first pie crust and place in a deep pie dish.
- Pour cooled filling over the crust.
- Roll out the second crust and cover the filling; crimp edges to seal.
- Cut small slits in the top for ventilation.
- Brush with beaten egg; sprinkle with kosher salt and pepper.
- Bake at 425°F for 30-35 minutes until golden brown. Cover edges if they brown too quickly.
- Allow to rest for 15 minutes before slicing.
Notes
Serve warm with a green salad or garlic bread. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American