Chicken Pot Pie Recipe
This Chicken Pot Pie. Is the ultimate comfort food. Combining tender chicken, sautéed vegetables, and a creamy gravy. All encased in a buttery, flaky crust. It’s a recipe. That warms both the heart and soul. Perfect for cozy family dinners. Or special gatherings. The homemade crust. And rich filling. Make every bite. A savory delight. Whether you're making it for a weeknight meal. Or a weekend feast. This dish is sure to become a family favorite. Bringing smiles. With every serving.
8 Servings
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
To make this Chicken Pot Pie gluten-free. Simply swap out the all-purpose flour. For a gluten-free flour blend. When making the roux. Use a gluten-free pie crust. Which can be homemade. Or store-bought. From the gluten-free section of your grocery store. Ensure that the chicken broth you use. Is also gluten-free. With these simple substitutions. You can enjoy. All the comforting flavors of this classic dish. Without any gluten. Making it perfect. For those with dietary restrictions.