Chicken Pot Pie Recipe


Servings: 8 people 1 homemade pie crust, (2 disks) 4 cups cooked chicken, shredded* 6 Tbsp unsalted butter 1 medium yellow onion, (1 cup chopped) 2 medium carrots, (1 cup) thinly sliced 8 oz white or brown mushrooms, (stems discarded), 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 1 egg, beaten for egg wash

Instructions step-1

In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.

step - 2

Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.

step - 3 

Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.

step - 4

Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.

step - 5

Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.

step - 6

Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

More stories