Chicken Pot Pie Recipe
This chicken pot pie recipe is creamy, comforting, and wrapped in a flaky homemade crust. A classic family dinner everyone loves.
Equipment
- Dutch Oven or Large Pot
- 9-inch Deep Pie Dish
- Rolling Pin
Ingredients
Pie Crust
- 2 rounds homemade pie crust
Chicken Pot Pie Filling
- 4 cups cooked chicken shredded
- 6 Tbsp unsalted butter
- 1 medium yellow onion chopped
- 2 medium carrots thinly sliced
- 8 oz mushrooms sliced, stems discarded
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt or to taste
- 1/4 tsp black pepper plus more to garnish
- 1 cup frozen peas do not thaw
- 1/4 cup parsley finely chopped
- 1 egg beaten for egg wash
Instructions
- Preheat oven to 425°F.
- Melt butter in a Dutch oven over medium heat. Add onion and carrots and sauté for 8 minutes until softened.
- Add mushrooms and garlic. Cook for 5 minutes until mushrooms are tender.
- Stir in flour and cook for 2 minutes, stirring constantly.
- Add chicken stock and heavy cream. Bring to a simmer and cook until thickened.
- Season with salt and pepper. Stir in chicken, peas, and parsley. Remove from heat and cool slightly.
- Roll out bottom pie crust and place into a 9-inch deep pie dish. Spoon filling evenly into crust.
- Top with second crust, seal edges, and cut small slits for steam.
- Brush crust with egg wash and sprinkle lightly with salt and pepper.
- Bake for 30–35 minutes until golden brown. Rest for 15 minutes before slicing.
Notes
Let the filling cool slightly before assembling to prevent a soggy crust. This chicken pot pie freezes well after baking.
