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Chicken Pot Pie Recipe

Ultimate Comfort: Homemade Chicken Pot Pie Recipe

This Chicken Pot Pie Recipe is a comforting dish packed with savory chicken, fresh vegetables, and a flaky homemade crust, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 pieces homemade pie crust Homemade crust provides unbeatable flavor and flakiness.
For the Filling
  • 4 cups cooked chicken (shredded) Leftover rotisserie chicken works wonderfully.
  • 6 tablespoons unsalted butter Used for sautéing and creating a roux.
  • 1 medium yellow onion Chopped; adds sweetness and aroma.
  • 2 medium carrots (thinly sliced) Offers natural sweetness and a splash of color.
  • 2 cups white or brown mushrooms (sliced) Brings umami flavor.
  • 3 cloves garlic (minced) Enhances flavor.
  • 1/3 cup all-purpose flour Thickens your gravy.
  • 2 cups chicken stock Forms the flavor base of the gravy.
  • 1 cup heavy cream Adds luxurious creaminess.
  • 1 teaspoon fine sea salt Elevates flavors.
  • 1/2 teaspoon black pepper Adds a hint of spice.
  • 1 cup frozen peas Provides color and sweetness.
  • 1/4 cup parsley (finely chopped) Refreshes the taste of the filling.
  • 1 egg beaten for egg wash Gives a beautiful golden sheen.

Equipment

  • Dutch oven
  • Pie Dish

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, melt the unsalted butter over medium heat. Add chopped onion and sliced carrots, sautéing for about 8 minutes until soft.
  2. Stir in sliced mushrooms and minced garlic, cooking for an additional 5 minutes until mushrooms soften.
  3. Sprinkle in flour and cook for 2 minutes while stirring. Gradually pour in chicken stock and heavy cream, stirring until combined.
  4. Bring the mixture to a gentle simmer and let thicken. Season with salt and pepper, then stir in shredded chicken, peas, and parsley.
  5. Roll out the first pie crust to fit a deep 9-inch pie dish. Place the crust in the dish, spoon the filling inside.
  6. Roll out the second pie crust, lay it over the filling, seal the edges, and cut slits on top for steam escape.
  7. Brush the top crust with beaten egg and sprinkle with salt and pepper before baking.
  8. Preheat oven to 425°F and bake the pie for 30-35 minutes until golden brown. Let it rest for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Feel free to mix in seasonal vegetables or use turkey instead of chicken for a delightful twist. Allow cooling for clean slices.

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