Chicken Pot Pie – This Chicken Pot Pie Recipe. Is the perfect blend of comfort and flavor. Making it a family favorite. With tender chicken, a creamy filling, and a flaky homemade crust. It’s the ultimate comfort food. For any night of the week.
The first time I made this Chicken Pot Pie. It was a chilly Sunday afternoon. My husband and kids gathered around the kitchen. Eagerly waiting for the pie. To come out of the oven. The smell of the buttery crust. And savory filling. Filled the house. Making everyone’s mouth water. When I finally served it. The smiles and empty plates. Told me that this recipe. Was going to be a regular. In our home. It’s now our go-to meal. For cozy dinners. And every time I make it. It brings back the warmth of that first time.
What makes this Chicken Pot Pie truly stand out?
What makes this Chicken Pot Pie stand out? Is the rich. And creamy filling. Made with a perfect balance of chicken, vegetables, and mushrooms. All enveloped in a golden, flaky homemade pie crust. The addition of fresh parsley. And a hint of garlic. Elevates the flavors. Making it a comforting yet sophisticated dish. It’s a perfect recipe. For family dinners. Or entertaining guests. Offering a hearty. And satisfying meal. That everyone will love.
What You Need To Make This Chicken Pot Pie Recipe?
Homemade Pie Crust: A flaky, buttery crust. Is key to a perfect pot pie. If you’re pressed for time. A quality store-bought crust. Will also do the trick.
Cooked Chicken: You can use leftover chicken or rotisserie chicken. Or poach chicken breasts specifically for this dish. Shredding it allows the chicken to blend seamlessly. Into the creamy filling.
Mushrooms: These add a rich, earthy flavor. That pairs wonderfully. With the chicken and vegetables. You can use either white. Or brown mushrooms.
Frozen Peas: These add a pop of color. And sweetness to the pie. No need to thaw them. Before adding to the filling.
Heavy Cream: This gives the filling its rich, creamy texture. You can substitute half-and-half. If you want a lighter version.
Steps To Make Chicken Pot Pie:
Step 1: Begin by melting 6 tablespoons of butter. In a Dutch oven. Or a large pot. Over medium heat. Add the diced onions. And sliced carrots. And sauté them for about 8 minutes. Until they become soft. And aromatic.
Step 2: Next, toss in the sliced mushrooms. And minced garlic. Continue cooking for another 5 minutes. Until the mushrooms soften. And release their flavors.
Step 3: Sprinkle in the flour. Stirring constantly for 2 minutes. To form a roux. Gradually add the chicken stock. And heavy cream. Bringing the mixture to a simmer. Let it cook for 1 minute. Until it thickens. Into a creamy gravy. Season with salt and pepper to taste.
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Step 4: Stir in the shredded chicken, frozen peas, and chopped parsley. Mixing until everything. Is well combined. Remove the pot from the heat. And let the filling cool slightly. While you prepare the pie crust.
Step 5: Roll out one pie crust. Into a 12-inch circle. And carefully lay it. Into a deep 9-inch pie dish. Spoon the cooled filling. Over the bottom crust.
Step 6: Roll out the second pie crust. Into a 10-inch circle. And gently place it over the filling. Tuck the edges. Under the bottom crust. And crimp them together to seal. Use a sharp knife. To cut small slits on top. To allow steam to escape. Brush the top with beaten egg. And sprinkle with coarse salt and pepper.
Step 7: Bake the pie. In a preheated 425°F oven. For 30-35 minutes. Or until the crust turns golden brown. If the edges brown too quickly. Cover them with a pie shield. Or foil. Once baked, let the pie rest. For 15 minutes. Before slicing and serving.
Tip:
To make your Chicken Pot Pie. Even more flavorful. Use a combination of fresh herbs like thyme, rosemary, and sage. In the filling. Sauté them with the onions. And carrots. To infuse the gravy. With aromatic flavors. If you’re short on time. Rotisserie chicken works wonderfully. And adds an extra layer of depth. For an even flakier crust. Brush the edges. With a little heavy cream before baking. This will give you a golden, crispy edge. That’s irresistible.
Frequently Asked Questions:
Can I use store-bought pie crust instead of homemade?
Yes. A store-bought pie crust. Will work just fine. If you’re short on time. Just make sure it’s a quality brand. To ensure a flaky, buttery crust.
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling a day ahead. And store it in the fridge. Assemble the pie just before baking. For a fresh, warm meal.
What can I use as a substitute for mushrooms?
If you’re not a fan of mushrooms. You can substitute them. With other vegetables like diced potatoes or extra carrots.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Pot Pie Recipe
Ingredients
- 1 homemade pie crust two rounds
- 4 c cooked shredded chicken
- 6 tablespoons unsalted butter
- 1 medium yellow onion finely chopped (about 1 c)
- 2 medium carrots thinly sliced (about 1 c)
- 8 ounces white or cremini mushrooms sliced, stems removed
- 3 garlic cloves minced
- 1/3 c all-purpose flour
- 2 c chicken broth
- 1/2 c heavy cream
- 2 teaspoons fine sea salt adjust to taste plus kosher salt for garnish
- 1/4 teaspoon black pepper plus extra for garnish
- 1 c frozen peas left frozen
- 1/4 c finely chopped parsley plus extra for garnish
- 1 egg beaten (for egg wash)
Instructions
- Start by melting 6 tablespoons of butter. In a Dutch oven. Over medium heat. Add the diced onions. And carrots. Cooking them gently. Until they become tender and aromatic. About 8 minutes.
- Next, stir in the sliced mushrooms. And minced garlic. Letting them sauté together. Until the mushrooms release their juices. And soften. Around 5 minutes.
- Sprinkle 1/3 cup of flour. Over the sautéed vegetables. Stirring continuously for about 2 minutes. To create a smooth base. Gradually pour in the chicken stock. And heavy cream. Stirring until the mixture thickens. Into a luscious, creamy gravy. Season with 2 teaspoons of salt. And 1/4 teaspoon of black pepper. Adjusting to your taste.
- Fold in the shredded chicken, frozen peas, and freshly chopped parsley. Making sure everything. Is well combined. Remove the pot from heat. And let the filling cool slightly. While you prepare the pie crusts.
- Roll out the first disk of pie dough. To a 12-inch circle. And gently place it. Into a deep 9-inch pie dish. Spoon the hearty chicken filling evenly. Over the bottom crust.
- Now, roll out the second disk of dough. Into a 10-inch circle. And lay it. Over the top of the filling. Fold the edges of the top crust. Under the bottom crust. And crimp them together to seal. Use a sharp knife. To cut a few small slits. In the top crust. To allow steam to escape during baking. Brush the top with a beaten egg. And sprinkle lightly with salt and pepper. For a flavorful finish.
- Bake the pie in a preheated oven. At 425°F for 30-35 minutes. Or until the crust is golden and crisp. If the edges start to brown too quickly. Cover them with a pie shield or foil. Let the pie rest. For about 15 minutes before slicing. To allow the filling. To set perfectly. Enjoy this deliciously comforting dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
