Why Make This Recipe
Chicken pot pie is a comforting and hearty dish that warms the soul. It combines tender chicken, fresh vegetables, and a creamy sauce all wrapped in a flaky crust. This recipe is perfect for family dinners or cozy gatherings. It’s easy to make and can be customized with your favorite veggies or seasonings. Moreover, it’s a fantastic way to use up leftover chicken, making it both tasty and efficient.
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:
- In a dutch oven or pot, melt 6 Tbsp of 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.
- Stir in 1/3 cup of flour and cook for 2 minutes while stirring constantly.
- Add chicken stock and 1/2 cup of heavy cream. Bring to a simmer and cook for 1 minute until the mixture thickens to a gravy consistency. Season with 2 tsp of salt and 1/4 tsp black pepper.
- Stir in shredded chicken, frozen peas, and 1/4 cup of parsley. Mix well and remove from heat. Let the filling cool slightly while you roll out the crusts.
- Roll one chilled pie crust into a 12-inch circle. Carefully transfer it into a deep 9-inch pie dish. Spoon the filling into the bottom crust.
- Roll the second disk of pie dough into a 10-inch circle and place it over the filling. Fold the excess dough behind the bottom crust and crimp to seal.
- Cut 5 small slits in the top crust to allow steam to escape. Brush the top with the beaten egg and sprinkle lightly with coarse salt and pepper.
- 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 foil.
- Once done, let it rest for 15 minutes to cool slightly before slicing.
How to Serve Chicken Pot Pie
Serve chicken pot pie warm, directly from the oven. Garnish each slice with additional chopped parsley for a fresh touch. It pairs nicely with a simple side salad or steamed vegetables to balance the richness of the pie.
How to Store Chicken Pot Pie
To store leftover chicken pot pie, let it cool completely. Cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. For longer storage, you can freeze the pie. Wrap it well in plastic wrap and then in foil before placing it in the freezer for up to 3 months.
Tips to Make Chicken Pot Pie
- Use leftover rotisserie chicken for added flavor and ease.
- Feel free to add or swap in vegetables like celery or green beans for different textures.
- For a fun twist, use a biscuit topping instead of the traditional pie crust.
- If you’re short on time, you can use store-bought pie crust.
Variation
You can easily adapt this chicken pot pie recipe by substituting turkey or vegetables for a vegetarian version. Experiment with different herbs like thyme or rosemary for added flavor.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the fridge. Assemble the pie when you are ready to bake it.
Can I freeze chicken pot pie?
Absolutely! You can freeze it before or after baking. Just be sure to wrap it well to avoid freezer burn.
What is the best way to reheat chicken pot pie?
To reheat, place it in a preheated oven at 350°F for about 20-25 minutes until heated through. You can also use a microwave, but the crust may not be as crispy.
Chicken Pot Pie
A comforting dish combining tender chicken, fresh vegetables, and creamy sauce in a flaky crust. Perfect for family dinners or cozy gatherings.
- Total Time: 45 minutes
- Yield: 4 servings 1x
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 (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
- Melt 6 Tbsp of butter in a dutch oven. Add diced onions and carrots, sauté for 8 minutes.
- Add sliced mushrooms and minced garlic; sauté for another 5 minutes.
- Stir in 1/3 cup of flour and cook for 2 minutes.
- Add chicken stock and heavy cream; bring to a simmer, cook for 1 minute.
- Season with salt and pepper, then stir in shredded chicken, frozen peas, and parsley; mix well.
- Roll one pie crust into a 12-inch circle and transfer it into a 9-inch pie dish, spoon in the filling.
- Roll the second disk into a 10-inch circle and place it over the filling, crimp to seal the edges.
- Cut slits in the top crust for steam, brush with beaten egg, and sprinkle with salt and pepper.
- Bake at 425°F for 30-35 minutes until golden brown; let rest for 15 minutes before slicing.
Notes
Store leftovers tightly covered in the refrigerator for up to 3 days or freeze for up to 3 months. Use leftover rotisserie chicken for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken, pot pie, comfort food, easy dinner, pie, homemade
