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Creamy Chicken Pot Pie Recipe

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3.9 from 4 reviews

This classic Chicken Pot Pie recipe features a creamy, hearty filling packed with tender shredded chicken, vegetables, and a rich gravy, all encased in a flaky, golden homemade pie crust. Perfect for a comforting family meal, the pie is simmered on the stovetop for the filling before being baked to perfection in the oven.

Ingredients

Crust

  • 2 round homemade pie crusts

Filling

  • 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 and sliced
  • 3 garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 2 tsp fine sea salt (or to taste)
  • ¼ tsp black pepper (plus more to garnish)
  • 1 cup frozen peas (do not thaw)
  • ¼ cup parsley, finely chopped (plus more to garnish)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Sauté Vegetables: In a dutch oven or pot, melt 6 tablespoons of unsalted butter over medium heat. Add the diced onions and thinly sliced carrots and sauté for about 8 minutes until they become soft and fragrant.
  2. Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for another 5 minutes until the mushrooms soften and release their moisture.
  3. Create Gravy Base: Sprinkle ⅓ cup all-purpose flour over the vegetables and stir constantly for 2 minutes to cook the flour and create a roux. Slowly add 2 cups of chicken stock and ½ cup heavy cream, stirring to combine. Bring the mixture to a simmer and cook for about 1 minute until it thickens to a gravy consistency. Season with 2 teaspoons of fine sea salt and ¼ teaspoon black pepper, adjusting to taste.
  4. Add Chicken, Peas, and Parsley: Fold in the shredded cooked chicken, frozen peas, and ¼ cup finely chopped parsley. Stir everything together until fully combined, then remove the pot from heat and let the filling cool slightly while preparing the crust.
  5. Prepare Pie Crust: Roll one chilled pie crust disk into a 12-inch diameter circle. Carefully transfer it into a deep 9-inch pie dish, pressing it to fit snugly. Spoon the cooled filling evenly over the bottom crust.
  6. Top and Seal the Pie: Roll the second pie crust disk into a 10-inch diameter circle and gently place it over the filling. Fold any excess dough from the top crust underneath the bottom crust edge, then crimp the two crusts together to form a tight seal. Use a sharp paring knife to cut 5 small slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg wash and sprinkle lightly with coarse salt and extra black pepper for garnish.
  7. Bake: Preheat the oven to 425°F (220°C). Bake the pot pie for 30-35 minutes until the top crust is golden brown and bubbling around the edges. If the crust edges brown too quickly, cover them with a pie shield or a foil ring to prevent burning.
  8. Rest and Serve: Remove the pie from the oven and let it rest for 15 minutes to cool slightly and set before slicing and serving.

Notes

  • Use leftover cooked chicken or rotisserie chicken for convenience.
  • Do not thaw the frozen peas before adding to maintain their texture.
  • Homemade pie crust can be substituted with store-bought for a quicker version.
  • To keep crust edges from burning, use a foil shield if needed during baking.
  • Allowing the pie to rest after baking helps the filling to set for cleaner slices.

Find it online: https://bitezly.com/creamy-chicken-pot-pie-recipe-2/