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Chicken Pot Pie

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
  • 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