Description
A classic comfort food featuring a flaky crust and a creamy chicken filling, perfect for family dinners.
Ingredients
Scale
- 2 round homemade pie crusts
- 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 (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)
- 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)
Instructions
- In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and sauté for 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic, sauté for another 5 minutes until mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock and ½ cup heavy cream, bring to a simmer and cook for 1 minute or until thickened.
- Season with 2 tsp salt and 1/4 tsp black pepper. Stir in shredded chicken, frozen peas, and ¼ cup parsley. Cool slightly.
- Roll 1 crust into a 12” diameter circle, transfer into a deep 9” pie dish. Spoon filling over the crust.
- Roll the second crust into a 10” diameter circle, place over filling, crimp edges to seal, and cut slits for steam.
- Brush with egg wash and sprinkle with salt and pepper. Bake at 425°F for 30-35 minutes or until golden brown.
- Rest for 15 minutes before slicing and serving.
Notes
Use cooked shredded chicken for best results. Let the filling cool before adding to avoid soggy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg