Description
A comforting chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust.
Ingredients
Scale
- 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
- 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
- Preheat your oven to 425°F (220°C).
- In a large pot, melt the butter over medium heat.
- Add the onion, carrots, and mushrooms. Cook until softened.
- Stir in the garlic and cook for another minute.
- Sprinkle the flour over the mixture and stir to combine.
- Gradually add the chicken stock and heavy cream, stirring constantly until the sauce thickens.
- Season with salt and pepper. Stir in the chicken, peas, and parsley.
- Roll out one pie crust and place it in a pie dish. Pour the filling into the crust.
- Cover with the second pie crust, seal the edges, and cut slits for steam to escape.
- Brush the top with beaten egg.
- Bake for 30-35 minutes or until golden brown.
- Let it cool for a few minutes before serving.
Notes
- Use leftover chicken or rotisserie chicken for convenience.
- Feel free to add other vegetables like corn or green beans.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Chicken Pot Pie, Comfort Food, Chicken Recipe