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Classic Chicken Pot Pie Recipe

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3.9 from 3 reviews

This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a creamy mixture of shredded chicken, vegetables, and a savory mushroom sauce. Rich, comforting, and perfect for a family meal, this pot pie offers a deliciously hearty experience with tender chunks of chicken, tender carrots, sweet peas, and earthy mushrooms all enveloped in a buttery crust baked to golden perfection.

Ingredients

Pie Crust

  • 2 homemade pie crust disks (2 rounds)

Filling

  • 4 cups cooked chicken, shredded
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (about 1 cup chopped)
  • 2 medium carrots (about 1 cup thinly sliced)
  • 8 oz white or brown mushrooms, stems discarded and 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)

Egg Wash

  • 1 egg, beaten for egg wash

Instructions

  1. Sauté Aromatics: In a Dutch oven or pot, melt 6 tablespoons of unsalted butter over medium heat. Add the chopped onions and sliced carrots and sauté for about 8 minutes until they become soft and fragrant.
  2. Cook Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot. Continue sautéing for another 5 minutes until the mushrooms have softened and released their moisture.
  3. Make the Gravy: Sprinkle 1/3 cup of all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Gradually add 2 cups of chicken stock and 1/2 cup heavy cream while stirring. Bring the mixture to a simmer and cook for 1 minute or until thickened to a gravy consistency. Season with 2 teaspoons fine sea salt and 1/4 teaspoon black pepper; adjust seasoning to taste.
  4. Add Chicken and Veggies: Stir in the shredded cooked chicken, frozen peas (do not thaw), and 1/4 cup finely chopped parsley. Mix well to combine and then remove the pot from heat. Allow the filling to cool slightly while preparing the crust.
  5. Prepare the Pie Crust: Roll out one pie crust disk into a 12-inch diameter circle and carefully transfer it into a deep 9-inch pie dish, pressing to fit. Spoon the chicken filling evenly into the bottom crust.
  6. Top and Seal: Roll the second pie crust disk into a 10-inch diameter circle and place it over the filling. Fold any excess dough from the top crust under the edges of the bottom crust and crimp the edges together to seal the pie completely. Using a sharp paring knife, cut five small slits in the top crust to allow steam to escape during baking.
  7. Apply Egg Wash and Garnish: Brush the top crust generously with the beaten egg wash, then sprinkle lightly with coarse kosher salt and pepper for extra flavor and texture.
  8. Bake the Pie: Preheat the oven to 425°F (220°C). Place the pie on a middle rack and bake for 30-35 minutes until the top crust turns a rich golden brown. If the edges brown too quickly, shield them with a pie crust or foil shield to prevent burning.
  9. Rest Before Serving: Remove the pie from the oven and let it rest for 15 minutes to allow the filling to set slightly. This ensures clean slices and enhances flavor. Serve warm and garnish with additional chopped parsley if desired.

Notes

  • Use day-old cooked chicken or rotisserie chicken for easy shredding and best texture.
  • Do not thaw the frozen peas before adding to keep them fresh and maintain a nice pop in the filling.
  • Cover the edges of the pie with foil if they brown too fast during baking to prevent burning.
  • For a richer gravy, heavy cream can be substituted with half-and-half but may result in a thinner filling.
  • Homemade pie crust results in a flakier crust, but store-bought crusts can be used in a pinch.
  • This recipe can be prepared ahead by making the filling and assembling the pie, then refrigerating before baking the next day.

Find it online: https://cookedbygrace.com/classic-chicken-pot-pie-recipe/