Description
Classic Chicken Pot Pie made with tender chicken, vegetables, and a creamy gravy baked inside a flaky homemade crust.
Ingredients
Scale
- Homemade pie crust (2 round crusts)
- 4 cups cooked chicken, shredded
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons fine sea salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
- 1 egg, beaten
Instructions
- Melt butter in a Dutch oven over medium heat and sauté onion and carrots until soft.
- Add mushrooms and garlic and cook until mushrooms are tender.
- Stir in flour and cook for 2 minutes.
- Add chicken stock and heavy cream and simmer until thickened.
- Season with salt and pepper.
- Stir in chicken, peas, and parsley and remove from heat.
- Line a pie dish with one crust and add filling.
- Top with second crust, seal edges, cut vents, and brush with egg wash.
- Bake at 425°F until golden brown and let rest before slicing.
Notes
- Use rotisserie chicken for convenience.
- Let filling cool slightly before assembling.
- Cover crust edges if browning too quickly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 579
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 145 mg