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 (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