Description
Classic homemade chicken pot pie with flaky crust, tender chicken, vegetables, and creamy gravy.
Ingredients
Scale
- 1 homemade pie crust recipe (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 sea salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1/4 cup parsley, chopped
- 1 egg, beaten
Instructions
- Melt butter and cook onion and carrots until softened.
- Add mushrooms and garlic and cook until tender.
- Stir in flour and cook for 2 minutes.
- Add stock and cream and simmer until thickened.
- Mix in chicken, peas, parsley, salt, and pepper.
- Line pie dish with bottom crust and add filling.
- Top with second crust and seal edges.
- Cut vents, brush with egg wash, and season lightly.
- Bake at 425°F for 30 to 35 minutes.
- Rest for 15 minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Store leftovers in refrigerator for up to 4 days.
- Freeze portions for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 579
- Sugar: 5
- Sodium: 950
- Fat: 36
- Saturated Fat: 18
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 3
- Protein: 26
- Cholesterol: 135