Chicken Pot Pie Recipe

Why make this recipe

Chicken Pot Pie is a classic comfort food that warms the heart and fills the belly. It’s not just delicious but also perfect for using leftover chicken. This recipe offers a creamy filling combined with tender vegetables, all encased in a flaky pie crust. It’s an ideal dish for family dinners or gatherings, making everyone feel cozy and satisfied.

How to make Chicken Pot Pie

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 tablespoons of butter. Add in the diced onions and sliced carrots. Sauté for 8 minutes over medium heat until they become soft.
2. Add the sliced mushrooms and minced garlic. Sauté for another 5 minutes until the mushrooms are tender.
3. Stir in 1/3 cup of flour and mix constantly for 2 minutes. Add the chicken stock and heavy cream, then bring the mixture to a simmer. Cook for 1 minute or until the sauce thickens to a gravy-like consistency.
4. Season with 2 teaspoons of salt and 1/4 teaspoon of black pepper. Adjust according to your taste.
5. Add the shredded chicken, frozen peas, and parsley to the pot. Stir to mix everything and then remove from heat. Let it cool slightly while you prepare the crusts.
6. Roll out one chilled pie crust into a 12-inch circle. Carefully transfer it into a deep 9-inch pie dish. Spoon the pie filling into the bottom crust.
7. Roll the second disk of dough into a 10-inch circle and place it over the filling. Fold the excess dough from the top crust behind the bottom crust. Crimp the edges to seal the pie.
8. Use a sharp knife to cut 5 small slits in the top to let steam escape. Brush the crust with the beaten egg and then sprinkle lightly with coarse salt and pepper.
9. Bake at 425°F for 30-35 minutes or until the top crust is golden brown. If the edges brown too quickly, cover them with a pie shield or make a shield from foil.
10. Once baked, let it rest for 15 minutes to cool slightly before slicing.

How to serve Chicken Pot Pie

Serve Chicken Pot Pie warm, straight from the oven. It pairs well with a simple green salad or steamed vegetables. Garnish with additional parsley for a fresh touch. Everyone will enjoy digging into this hearty dish!

How to store Chicken Pot Pie

If you have leftovers, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for 3-4 days. For longer storage, consider freezing individual slices, wrapped securely, for up to 3 months. Reheat in the oven for the best texture.

Tips to make Chicken Pot Pie

• For a richer flavor, consider adding herbs like thyme or rosemary to the filling.
• Make sure the filling is not too hot when adding the top crust to prevent sogginess.
• If you’re in a hurry, store-bought pie crust can save time.

Variation

You can customize this recipe by adding different vegetables such as corn, green beans, or celery. For a twist, try using turkey instead of chicken or adding a bit of cheese to the filling for extra creaminess.

FAQs

Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great shortcut to save time. Just shred it and add it to the filling.

Can Chicken Pot Pie be made ahead of time?
Absolutely! You can prepare the filling and crust ahead, then assemble and bake before serving.

What can I serve with Chicken Pot Pie?
It goes well with a simple salad, mashed potatoes, or roasted vegetables for a complete meal.

Chicken Pot Pie

Print Recipe

A classic comfort food featuring a creamy filling and flaky crust, perfect for using leftover chicken.

• Total Time: 50 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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)

Instructions

1. In a Dutch oven or pot, melt 6 tablespoons of butter. Add in the diced onions and sliced carrots. Sauté for 8 minutes over medium heat until they become soft.
2. Add the sliced mushrooms and minced garlic. Sauté for another 5 minutes until the mushrooms are tender.
3. Stir in 1/3 cup of flour and mix constantly for 2 minutes. Add the chicken stock and heavy cream, then bring the mixture to a simmer. Cook for 1 minute or until the sauce thickens to a gravy-like consistency.
4. Season with 2 teaspoons of salt and 1/4 teaspoon of black pepper. Adjust according to your taste.
5. Add the shredded chicken, frozen peas, and parsley to the pot. Stir to mix everything and then remove from heat. Let it cool slightly while you prepare the crusts.
6. Roll out one chilled pie crust into a 12-inch circle. Carefully transfer it into a deep 9-inch pie dish. Spoon the pie filling into the bottom crust.
7. Roll the second disk of dough into a 10-inch circle and place it over the filling. Fold the excess dough from the top crust behind the bottom crust. Crimp the edges to seal the pie.
8. Use a sharp knife to cut 5 small slits in the top to let steam escape. Brush the crust with the beaten egg and then sprinkle lightly with coarse salt and pepper.
9. Bake at 425°F for 30-35 minutes or until the top crust is golden brown. If the edges brown too quickly, cover them with a pie shield or make a shield from foil.
10. Once baked, let it rest for 15 minutes to cool slightly before slicing.

Notes

For extra flavor, consider adding herbs like thyme or rosemary. Store-bought pie crust can save time if you’re in a hurry. If using leftovers, cover and store in the refrigerator for 3-4 days.

• Author: jessica-baker
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 120mg

Keywords: chicken, pot pie, comfort food, dinner, family meal