Chicken Pot Pie Recipe

why make this recipe

This chicken pot pie is warm, filling, and easy to make. It uses simple ingredients you likely have at home. The crust is flaky and the filling is creamy. It feeds a family and makes great leftovers.

introduction

This Chicken Pot Pie Recipe uses cooked chicken, vegetables, and a creamy gravy inside a homemade pie crust. It is a classic comfort food that cooks in one oven. For a faster, one-dish option try the chicken pot pie casserole recipe which keeps the same flavors with less work.

how to make Chicken Pot Pie Recipe

1. Make the gravy: sauté vegetables, add flour, then stir in stock and cream to thicken.
2. Season well, add shredded chicken, peas, and parsley. Cool the filling a bit.
3. Roll one crust into the pie dish and fill it. Top with the second crust, seal, and cut vents.
4. Brush with egg wash, bake at 425°F until golden, then rest before slicing.

Ingredients :

• 1 homemade pie crust ((2 round))
• 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, plus kosher salt to garnish)
• 1/4 tsp black pepper (plus more to garnish)
• 1 cup frozen peas (do not thaw)
• 1/4 cup parsley (finely chopped, plus more to garnish)
• 1 egg (beaten for egg wash)

Directions :

1. In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
2. Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
3. Add ⅓ cup flour and stir constantly for 2 minutes. Add chicken stock, and ½ cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency.
4. Add 2 tsp salt, ¼ tsp black pepper, or season to taste. It should be well-seasoned.
5. Add shredded cooked chicken, frozen peas, and ¼ cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts.
6. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a deep 9” pie dish. Spoon the pie filling over the bottom crust.
7. Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
8. Bake at 425°F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

how to serve Chicken Pot Pie Recipe

Serve warm in slices. Add a simple green salad or steamed vegetables on the side. Garnish each slice with extra parsley and a sprinkle of pepper for color.

how to store Chicken Pot Pie Recipe

• Cool the pie to room temperature.
• Cover and refrigerate for up to 3 days.
• To freeze: wrap tightly in foil and freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat in a 350°F oven for 15-25 minutes until hot, or bake from frozen at 375°F until heated through.

tips to make Chicken Pot Pie Recipe

• Use fully cooked shredded chicken from a roast, rotisserie, or leftover chicken.
• Let the filling cool slightly before adding to the crust so it does not make the bottom soggy.
• If the crust edges brown too fast, cover them with foil.
• For a flakier crust, keep dough cold and handle it quickly.
• Taste the filling and adjust salt and pepper before filling the pie.

variation (if any)

• Swap mushrooms for celery if you prefer.
• Use turkey instead of chicken for leftover turkey pot pie.
• Add a splash of white wine to the gravy for extra flavor.
• Use frozen mixed vegetables instead of peas and carrots.

FAQs

Q: Can I use store-bought pie crust?
A: Yes. Store-bought crust saves time and works well.

Q: Can I make the filling ahead?
A: Yes. Make the filling, cool it, and refrigerate up to 24 hours. Add it to the crust and bake when ready.

Q: Do I need to thaw the peas?
A: No. Keep the peas frozen and add them directly to the hot filling so they cook but stay bright.

Q: How can I tell when the pie is done?
A: The top should be golden brown and the filling should bubble at the vents. If the edges brown too fast, cover them with foil.

Q: Can I use milk instead of heavy cream?
A: You can use milk, but the filling will be thinner. A mix of milk and a little extra flour can help thicken it.

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